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.

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

More Instant Pot Spaghetti Recipes…
Instant Pot Monterey Spaghetti
Creamy chicken or turkey spaghetti with lots of flavor from Monterey jack cheese, seasonings and french-fried onions. This recipe is going to instantly be a family favorite!
Instant Pot Cowboy Spaghetti
Easy spaghetti recipe with bacon, ground beef, Rotel, barbecue sauce and cheese. A hearty pasta dish that comes together quickly with the help of your Instant Pot.
Instant Pot Assassin’s Spaghetti
Instant Pot Assassin’s Spaghetti looks like normal spaghetti but it is spaghetti with an attitude! It’s got a flavor kick that you’re going to love. The spaghetti is cooked in a simmering tomato liquid and it absorbs all of the moisture (no colander needed!).
Instant Pot Red Eagle Spaghetti
A one pot meal of spaghetti and meatballs that comes together quickly.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.


Instant Pot Bev’s Spaghetti
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 35 minutes
- Yield: 7–8 cups of sauce 1x
Description
A thick and chunky spaghetti sauce with flavorful Italian sausage pressure cooked in your Instant Pot or slow cooked in your Crockpot.
Ingredients
- 1 pound ground Italian sausage (double if you’re a meat lover)
- 1 cup diced onions
- 8 oz mushrooms, chopped
- 3/4 cup chicken or beef broth
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp basil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 (8 oz) cans tomato sauce
Instructions
Instant Pot Instructions:
- 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.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onions and mushrooms. Brown for about 5 minutes. Add to the slow cooker.
- Stir in the broth, bay leaves, garlic powder, oregano, basil, Italian seasoning, salt, pepper, sugar, crushed tomatoes, tomato paste and tomato sauce.
- Cover and cook on low for 4-6 hours.
- Stir. Discard the bay leaves. Season to taste. Serve sauce over pasta.
Notes
This makes quite a bit of sauce, about 7-8 cups. You can easily halve the recipe. Keep the same cooking time.
- Category: Sausage
- Method: Instant Pot

*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.
It was very good. Added some fresh garlic because you can never have enough garlic. 😊
★★★★★
Definitely true!
You nailed it with this one. OMGoodness. Tasted just like the ‘from scratch’ red sauce I’ve made & simmered all day! So EZ and so very delicious! I doubled the sausage like you suggested (YES!) and only added mushrooms & bell pepper. Served it over mini-bowties. My husband dug right in. Reminded me of the children’s book “It’s a Spoon, not a Shovel”!! HaHa. He enjoyed his dinner. Thanks again for ANOTHER super-winner!
★★★★★
It’s a spoon not a shovel! Haha! That sounds fun I’ll have to look that up
It’s by Carolyn Buehner. Fun book! I used it to introduce lesson on table manners! Kids loved it.