Instant Pot Bev’s Spaghetti

Instant Pot Bev’s Spaghetti Sauce–a thick and chunky spaghetti sauce with flavorful Italian sausage pressure cooked in your Instant Pot or slow cooked in your Crockpot.

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Instant Pot Bev’s Spaghetti Sauce

Mmmm-mmm! There are few things better than good old fashioned dinners made from scratch! This spaghetti sauce is homemade and tastes like grandma’s cooking. You’re going to love the chunky texture and the hearty flavor.

I love the flavor that the Italian sausage gives to the sauce. I suggest doubling the meat if you’re a meat lover! Or you can even use one pound Italian sausage and one pound ground beef (salt and pepper to the beef to taste).

If you’re a sneaky vegetable mom you can throw in some grated carrots, diced green peppers, chopped zucchini and chopped mushrooms to get in a bit more nutrition.

Ingredients/Substitution Ideas

• Ground Italian sausage–spicy or mild
• Onions–yellow or white or 2 Tbsp of minced dried onion
• Mushrooms–white button or baby bella
• Broth–chicken or beef broth
• Bay leaves–fresh or dried
• Garlic powder–or 1 Tbsp fresh minced
• Oregano
• Basil
• Italian seasoning–or you can make your own
• Kosher salt
• Black pepper
• Sugar
• Crushed tomatoes
• Tomato paste
• Tomato sauce

Steps

Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions and mushrooms. Brown for about 5 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Dump in the bay leaves, garlic powder, oregano, basil, Italian seasoning, salt, pepper, sugar, crushed tomatoes, tomato paste and tomato sauce. Do not stir. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 5 minutes then move valve to venting. Remove the lid.

Stir. Discard the bay leaves. Season to taste. Serve sauce over pasta.

Notes/Tips

• Serve this sauce over pasta and sprinkle with a bit of parmesan cheese. If desired, serve with garlic bread and a green salad on the side.
• This recipe makes a good amount of sauce (about 7-8 cups). You can easily halve the recipe by cutting ingredients in half and using the same pressure cooking time.
• This spaghetti sauce freezes nicely! I froze my leftovers for another day in a freezer zipper bag.
• You can add in a diced green pepper and a couple shredded carrots for more veggies.
• Trying to decide how much spaghetti you need to make? I use the rule of about 2 ounces per person. That means a box of spaghetti will serve 8 people.
• This recipe is gluten-free.
• This sauce is best when cooked separate from the pasta. However if you want to throw it all in the same pot this is how I would do it: Make the sauce recipe as stated up to the end of step 3. Then add in a box of spaghetti (16 oz) on top. You’ll probably need to break the spaghetti noodles in half. Dump 4 cups of broth on top. You’ll need a large pot to fit it all. Pressure cook for 3 minutes with a 10 minute natural pressure release.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with bay leaves are Instant Pot Mashed Potatoes and Can’t Get Easier Casserole.
• Recipe adapted from Food.com

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More Instant Pot Spaghetti Recipes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.