Instant Pot Spaghetti Sauce uses simple ingredients to create a rich and hearty pasta sauce that tastes like it has been simmered all day, yet is ready in under an hour.
Turn the Instant Pot on using the saute function. Add in the olive oil and let briefly heat. Once heated, add in the minced onions and saute for 2-4 minutes, or until the onions begin to soften.
Add the wine (or ½ cup of 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 vegetable broth, garlic cloves, oregano, parsley, salt, pepper, and crushed red pepper flakes into the inner pot and stir to combine.
Add the crushed tomatoes to the inner pot. Dollop tomato paste on top of sauce mixture and drizzle with honey. Add butter to the top of the ingredients. 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 or 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.
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Notes
Dairy-Free Spaghetti Sauce: 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.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.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.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.