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Easy Instant Pot Spaghetti Sauce


  • Author: Karen Petersen
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4-6 servings 1x

Description

This spaghetti sauce is so delicious you’ll be licking your plate. The funny part is that it only takes a handful of easy ingredients and a few minutes in your pressure cooker. Bonus–if you want to cook a spaghetti squash at the same time as the sauce you can! 


Scale

Ingredients

  • 1 (28 oz) can crushed tomatoes
  • 4 Tbsp butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • Optional: 1 small spaghetti squash

Instructions

  1. Add tomatoes, butter, onion powder, garlic powder and salt to Instant Pot.
  2. Optional: If making a spaghetti squash, use a paring knife to cut your spaghetti squash in half crosswise (not lengthwise). Use a spoon to scoop out all the seeds and gunk. Place a trivet inside the pot and then arrange the 2 squash halves to fit in the pot.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 7 minutes. Once the time has counted down and the pot beeps you can perform a quick release by moving the valve to venting.
  4. Remove the lid. Use tongs to remove the squash to a cutting board. Once it has cooled, use a fork to shred the flesh of the squash into long spaghetti-like strands. Use a immersion blender to blend the sauce to desired consistency. Salt and pepper the sauce to taste.
  5. Serve the sauce over spaghetti or spaghetti squash and top with generous amounts of parmesan cheese.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

This recipe is GLUTEN-FREE!

  • Category: Meatless
  • Method: Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of recipe (just sauce)
  • Calories: 109
  • Sugar: 0 g
  • Sodium: 335 mg
  • Fat: 8 g
  • Carbohydrates: 10 g
  • Protein: 2 g

Keywords: spaghetti