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This Instant Pot Spaghetti Sauce recipe uses simple ingredients and fresh or canned tomatoes to create a rich and hearty pasta sauce that tastes like it has been simmered all day, yet is ready in under an hour.
Instant Pot Spaghetti Sauce That Tastes Like It Simmered All Day
This recipe for Instant Pot Spaghetti Sauce was inspired by my mom's crockpot spaghetti sauce, which is known for its rich depth of flavor.
And while that recipe is near and dear to my heart, the Instant Pot speeds up the process to deliver spaghetti sauce that is rich, nuanced, and simply delicious! While easy enough for any night of the week, Instant Pot Spaghetti Sauce is guaranteed to level up the flavor of any pasta dinner.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Tomatoes: Use a combination tomato paste for a rich, concentrated tomato flavor with crushed tomatoes, tomato puree, passata, or fresh tomatoes that have been peeled and seeded.
- Stock/Broth: Vegetable broth, chicken stock, or beef broth all work. Use what you have on hand.
- Dry Red Wine: Optional, but encouraged for deep rich flavor. Select a dry red wine that is suitable for drinking, such as a Malbec, Cabernet, or Merlot. Never use cooking wine which is overly sweet and metallic in flavor.
- Yellow Onion: For flavor, but feel free to speed it up/make it more kid-friendly, by omitting the fresh onion and replacing it 1 teaspoon of onion powder.
- Garlic: Go for peeled garlic cloves over minced garlic, for a sweet, mellow flavor.
- For Balance: A bit of butter and honey (or sugar) will help to balance out the acidity of the tomatoes.
Ingredient Tip
If using canned tomatoes, I personally recommend San Marzano tomatoes. A bit pricier, but the flavor and texture make them (and your spaghetti sauce) superior!
How to Make Instant Pot Spaghetti Sauce
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Saute Onion. Use the saute function to briefly saute a minced yellow onion in a bit of olive oil until softened.
want to add Meat?
Add up to 1 pound of ground beef, ground turkey, or Italian sausage along with the onion and saute until the meat is cooked through. Drain off any excess grease if needed and proceed with the recipe as directed. Or follow my Instant Pot Bolognese recipe for a really rich meat sauce!
- Delglaze the Inner Pot. With the Instant Pot still on the saute function, add in the dry wine (or additional broth) and scrape up any browned bits from the inner pot. Let it simmer for a couple minutes, to let the wine reduce slightly.
- Layer with care. Add the broth, dried seasonings, and garlic and give everything a good stir. Then add the crushed tomatoes and dollop the tomato paste on top of the crushed tomatoes. Finally top with butter and honey. DO NOT STIR! This will prevent a burn notice from occurring.
No Burn Notice
Tomato sauce + Instant Pot CAN equal a burn notice. Prevent that by adding broth to the sauce and NOT stirring the tomatoes into the sauce until after pressure cooking. I can't stress this enough!
- Pressure Cook with Natural Pressure Release. Don't try to speed this recipe up by doing a quick release of pressure. You will be left with hot liquid spewing out of your vent knob! It is best to allow for at least 10-15 minutes to pass after the cooking time is complete before releasing pressure.
- Stir and Discard. Once pressure has been released, remove the lid. Give the sauce a stir to fully incorporate the ingredients together, removing the bay leaves and cloves of garlic as you come across them.
Serving Suggestions
Instant Pot Spaghetti sauce is obviously delicious served over spaghetti noodles topped with parmesan cheese (along with some homemade meatballs). Add a side of homemade garlic toast and a Copycat Olive Garden Salad, and you have a simple, yet amazing meal! Of course, feel free to use this sauce in any recipe calling for spaghetti sauce. Below are some of my favorites:
Recipe FAQs
As written, no, I don't recommend it. Lemon juice would need to be added before proceeding with pressure canning. Here are detailed instructions for pressure canning homemade tomato sauce.
If you scraped the bottom of the inner pot after sauteeing the onion and layered the ingredients as directed, this is unlikely to occur. But if you still get a burn notice, don't panic! Some models are super sensitive and will throw this notice, but then continue to cook and all turns out perfectly!
If you want to double this recipe, I would only do so in an 8 or 10-quart Instant Pot. You can cut the recipe in half using ONLY a 3-quart model. The cooking time will remain the same when doubling or halving the recipe.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Spaghetti Sauce
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, minced
- ½ cup dry red wine, or additional vegetable broth
- 1-½ cups low-sodium vegetable broth, or beef stock/chicken stock
- 3 cloves garlic , peeled and crushed
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley
- 2 dried bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes, or tomato puree/passata *see note for using fresh tomatoes
- 12 ounces tomato paste
- 1 tablespoon unsalted butter, or additional olive oil
- 1 tablespoon honey, or granulated sugar
Instructions
- Turn the Instant Pot on using the saute function. Add 1 tablespoon extra virgin olive oil and let briefly heat. Once heated, add in 1 small yellow onion and saute for 2-4 minutes, or until the onions begin to soften.
- Add the ½ cup dry red wine (or additional broth) to the instant pot. Scrape up any browned bits that may have formed on the bottom of the instant pot, allowing the wine to saute and reduce for 1 minute or so. Then hit cancel on the Instant Pot to turn off the sauce function.
- Add the 1-½ cups low-sodium vegetable broth, 2 teaspoons dried oregano, 1 tablespoon dried parsley, 2 dried bay leaves, 1 teaspoon kosher salt, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes, 3 cloves garlic , and stir to combine.
- Add 28 ounces crushed tomatoes on top of the broth and dollop 12 ounces tomato paste and 1 tablespoon unsalted butter on top of the sauce. Drizzle the 1 tablespoon honey over the tomato and butter mixture. DO NOT STIR.
- Secure the lid on Instant Pot and make sure the vent knob is sealed. Cook on high pressure for 25 minutes by hitting manual/pressure cook and using the +/- buttons to adjust the time to 25 minutes.
- After the cooking time has elapsed, allow the pressure to release for at least 10 to 15 minutes before releasing pressure. Remove the bay leaf and cloves of garlic stir well, and use as desired or allow to cool before storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could I use beef or chicken broth instead of vegetable stock if that’s all I have on hand?
Absolutely! Beef broth makes it a bit richer, but both work well.
Are you supposed to leave the garlic whole in the end or mix into sauce?
It is up to you Brooke! I love the flavor of the cooked garlic in the sauce, but remove for sensitive palates.
I love this recipe! In fact I love it so much I was hoping you knew if I could double it? I have 6 qt Instant Pot. Thanks!
Hi Leslie! I have been able to double successfully in my 6 quart. Just be sure to do a natural pressure release. And so happy you enjoy so much!
Just got my instant pot and this was the first recipe I tried! Was amazing! I usually cook my sauce forever and make a huge mess doing it, the ease and simplicity of this was only outshined by the taste! I was worried about the amount of paste and only one can of crushed tomatoes but stuck to the recipe since it was my first time... All right on the money! Thanks!
Welcome to Instant Pot Cooking! I am honored that this was the first recipe you tried and I love hearing you enjoyed it! I hope you find many more recipes here to enjoy!
I was wondering if I wanted to make this a meat sauce with ground beef, could I just sauté the meat in the IP drain the grease and deglaze with the liquid and follow the rest of the recipe or should I make other changes?
Thanks,
Randy
Yes absolutely! I do that often and it adds rich flavor to the sauce. Enjoy.
This is my hands-down go-to marinara. Sometimes I saute' sausage, then stir it into the finished marinara. Add pasta, pressure cook for 4 minutes, and -- Voila'!
I am so glad you love this recipe so much Cheryl. Thank you for sharing a review.
I made the sauce according to the recipe and it was very thin. I used crushed tomatoes with a lot of juice.
When I attempt the recipe again, what would you suggest so that the finished product would be thicker?
I would use Tomato puree or tomato sauce.
Finally got my 7 y.o. son who doesnt 'like' pasta to finally eat pasta. Didnt change a thing other than not using wine. Thanks for sharing.
I love hearing this! It is always a win when the picky eater approves!
My husband is always the "Seasoning Guy" - notorious for walking & and letting whichever of us just cooked something that he is ready to finish it with his "magic touch". This time, I casually mentioned that the InstantPot had just finished & the spaghetti sauce I'd prepared using our fabulous bounty of home-grown tomatoes (my neighbor & I have collaboratively nurtured 24 different plants - all unique varieties - this season.) For this round, I used "Hungarian Heart" variety, one of which weighed in at TWO pounds! Hubby headed over to give it a taste & figure out how to doctor it up. But no! He actually looked up, smiled, and said, "I can't think of ANYthing I'd add to that! It's delicious!!" Wow! Now THAT, my friends, is a STELLAR online testimonial! Can't wait to make the next round. Enjoy!
That means so much to me Karen! I love hearing how much your husband thought I nailed the seasonings. Thanks for sharing!
How much does this recipe make? I'm wanting to can these up in quart jars and gift for Christmas.
Thank you!
Hi Shannon! What a wonderful gift! This recipe makes about 56 cups which is about 14 quarts 🙂
I was just reading the recipe, which I plan to try. In the comments you said it makes 56 cups, but I calculated about 56 ounces. What did I miss?
Thanks.
Oh my goodness...56 OUNCES not cups???????? I will fix that