This instant pot spaghetti sauce is delicious and comforting. It’s easy and can be on the table and in your family’s bellies in less than an hour.
Christopher’s favorite cuisine is Italian and although I love it and seek it out when I want some comfort food, my favorite is Mexican. But this instant pot spaghetti sauce is among my favorite ways to prepare and eat gravy.
Do I have to use an instant pot to make this?
No. Of course, the recipe is created for the instant pot (or any pressure cooker), but you can make this spaghetti sauce (I call it gravy) on the stove top.
Why should I make spaghetti sauce in a pressure cooker?
Since I’ve gotten my IP, I make my gravy in it exclusively. Why? Because it is fast! Stove top gravy takes hours, especially if you cook the sausages in the sauce, which believe me, is the best way. The sausages turn out so soft and juicy!!
You say ‘spaghetti sauce’ but that’s not spaghetti, so what gives?
I’m pretty vocal about not ‘liking’ spaghetti. It’s not the pasta I don’t like, per se. It is the ‘bite’ of spaghetti I object to. I want a mouthful of hearty pasta to chew on. Besides, I don’t want to have to twirl my fork! Does that make me lazy? Maybe. But these are my preferences. You can ladle the delicious instant pot spaghetti sauce on any pasta you want!
I give you permission. 😉
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- Dice your onion. Sometimes it’s fun to have chunky gravy but for this dish, I want it smooth
- I use crushed tomatoes in this recipe, but you can use diced instead. I’ve made it both ways and both are delicious
- If you haven’t tried garlic paste, do look for it in your grocery as it saves time, is convenient and has a wonderful taste
- Don’t skimp on the garlic, unless you don’t like it
- Buy the best sausages you can afford
How to make this instant pot spaghetti sauce
Gather the ingredients – Onion, crushed tomatoes, tomato paste, garlic paste, sausages, oregano and basil.
Chop onion in small chunks. Get your instant pot out and press the sauté button.
Add olive oil and after it heats up, add onion and sauté for 3 minutes.
Add sausages, garlic, oregano, basil and salt and continue sautéing for 3 minutes.
Add the rest of your ingredients to the IP. Make sure to scrape the bottom of the instant pot container so you won’t get a burn notice.
Seal the lid and make sure the venting knob is turned to the sealed position. Press the ‘Pressure Cook’ button and set the timer to 15 minutes. The IP mode should be normal and the pressure set to high.
The IP will take between 10 – 15 minutes to come to pressure before the timer starts counting down.
After the IP beeps, let the pressure release naturally for 10 minutes or do a quick release. (Don an oven mitt before turning the venting knob to vent).
For this meal, I transfer most of the finished gravy to a serving bowl and add orecchiette pasta to our plates.
I ladle the gravy on the pasta and we’re ready to eat.
I hope you enjoyed this instant pot spaghetti sauce recipe!
What is your favorite meat to put in your spaghetti sauce? Or your favorite pasta? Leave me a comment as I would love to know.
Other popular sauces
And as always, may all your dishes be delish!
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Instant Pot Spaghetti Sauce
- 2 tablespoons olive oil
- 1 large onion diced
- 6 sausages or more
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 12 ounces water I use the tomato paste can
- 2 teaspoons garlic paste 2 cloves garlic
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 3/4 teaspoon salt
- 1 bay leaf
- See notes below for an amendment.
- Press the sauté button on the IP, add oil, then onions and sauté for 3 minutes.2 tablespoons olive oil, 1 large onion
- Add sausages and sauté for 3 minutes.6 sausages
- Add crushed tomatoes, tomato paste, water, oregano, basil, garlic, salt and bay leaf. After adding these ingredients, make sure to scrape the bottom of the instant pot to avoid any burn notice.28 ounces crushed tomatoes, 6 ounces tomato paste, 12 ounces water, 2 teaspoons garlic paste, 2 teaspoons dried oregano, 2 teaspoons dried basil, 3/4 teaspoon salt, 1 bay leaf
- Seal instant pot, make sure the venting knob is set to sealed and press the pressure cook button and set the timer for 15 minutes. The mode should be normal and the pressure set to high.
- IP will take between 10 – 15 minutes to come to pressure, and then the timer will start counting down.
- Once it beeps, either let the IP release the pressure naturally, or do a fast release but use an oven mitt before tapping the venting knob.
- Plate some pasta and either transfer the sauce to a serving bowl or serve directly out of IP container.
- Dice your onion. Sometimes it’s fun to have chunky gravy but for this dish, I want it smooth.
- I use crushed tomatoes in this recipe, but you can use diced instead. I’ve made it both ways and both are delicious.
- If you haven’t tried garlic paste, do look for it in your grocery as it saves time, is convenient and has a wonderful taste.
- Don’t skimp on the garlic, unless you don’t like it.
- Buy the best sausages you can afford.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.