Instant Pot Spaghetti Sauce
This recipe uses simple ingredients to create a rich and hearty spaghetti sauce that tastes like it has been simmered all day, yet is ready in under an hour.
Servings: 16
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.
Video
Notes
Using Fresh Tomatoes: Replace the 28 ounces of canned crushed tomatoes with 2 pounds of fresh tomatoes. I would recommend peeling, seeding, and dicing the tomatoes before making the sauce.
Red Wine: Use a dry red wine that is suitable for drinking, such as merlot or cabernet. Feel free to replace the wine with additional broth.
Dairy-Free Modification: Replace the butter with additional olive oil or non-dairy butter. If using non-dairy butter, reduce the salt slightly, as it is typically salted.
Storage: Allow the spaghetti sauce to cool then transfer the sauce to an airtight container. Store in the refrigerator for up to 7 days. Alternatively, transfer the cooled spaghetti sauce to a freezer-safe container, allowing room for expansion, and store it in the freezer for up to 3 months. Defrost in the refrigerator before using.
Serving size is approximately ½ cup. This recipe makes the equivalent of about 56 ounces.
Nutrition
Calories: 63kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Cholesterol: 1mg | Sodium: 441mg | Potassium: 439mg | Fiber: 2g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 11.1mg | Calcium: 28mg | Iron: 1.5mg
