A meaty pressure cooker spaghetti sauce that only takes 10 minutes under pressure to taste like a sauce that has simmered all day. I like to serve this sauce over any pasta or over spaghetti squash.
- 1 lb ground Italian sausage (I use mild)
- 1 medium yellow onion, diced
- 1 cup beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 2 Tbsp tomato paste
- 1 bay leaf
- 2 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp brown sugar
- Salt and pepper
- Turn the Instant Pot to saute and when the display says HOT add in the sausage. Use a wooden spoon to break up the sausage and brown it for about 5 minutes. Add in the onion and let the onions soften for about 3 minutes. Deglaze the pot with the beef broth. Then add in the crushed tomatoes, diced tomatoes, tomato paste, bay leaf, basil, garlic powder, oregano and brown sugar.
- Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 10 minutes on high pressure. When the time is up let the pressure release naturally for at least 10 minutes and then move the valve to venting.
- Remove the lid and stir the sauce. Discard the bay leaf. Salt and pepper to taste. Serve the sauce with pasta.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
I cooked my spaghetti on the stove. I reserved a little of the pasta water, about 1/2 cup, and stirred it into the sauce. This helps the sauce stick to the pasta.
If you like a thicker sauce you can turn the Instant Pot to the saute function (less) and let it simmer for 10 or so minutes after it has pressure cooked.
- Category: Sauce
- Method: Instant Pot
- Serving Size: 1/2 cup of sauce
- Calories: 145
- Sugar: 4 g
- Sodium: 551 mg
- Fat: 9 g
- Carbohydrates: 8 g
- Protein: 7 g