Instant Pot Spaghetti Sauce Food
INSTANT POT SPAGHETTI SAUCE
Make this Easy Homemade Instant Pot Spaghetti Sauce (Pressure Cooker Spaghetti Sauce). Thick, rich, freezer-friendly Pasta Sauce & Meat Sauce packed with homey umami flavors.
Provided by Amy + Jacky
Categories Dinner Lunch Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Prepare Pressure Cooker: Heat up your Instant Pot (press "Sauté" button and "Adjust" button to Sauté More function). Wait until the indicator says "HOT".
- Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
- Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
- Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
- Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
- Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
- Reduce and Season: Find & discard bay leaves. The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. Enjoy~
Nutrition Facts : Calories 338 kcal, Carbohydrate 18 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 916 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE
This rich and tasty homemade spaghetti sauce is made with fresh tomatoes! Just what you need for any pasta dish, and so quick and easy to make in the Instant Pot®.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 18.8 g, Fat 5.2 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 351.5 mg, Sugar 10.2 g
INSTANT POT SPAGHETTI
This was so easy, and it was surprisingly delicious. I was skeptical of the jar of spaghetti sauce, but it was gone. Great with some crusty bread and a salad. Recipe courtesy of The Salty Marshmallow.
Provided by AmyZoe
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set Instant Pot to saute and add ground beef.
- Add the salt, garlic powder, onion powder, and Italian seasoning.
- Cook meat and seasonings, breaking the meat up until completely browned.
- Turn off instant pot and drain any excess grease if necessary.
- Break spaghetti in half and place on top of meat in instant pot.
- Pour over the spaghetti sauce, diced tomato, and water.
- Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.
- Seal the instant pot and set in manual mode, high pressure, 8 minutes cooking time. When time is up, use manual quick release to open instant pot.
- Stir spaghetti well and serve immediately. If it has too much liquid on top, stir well to incorporate.
Nutrition Facts : Calories 481.5, Fat 10.5, SaturatedFat 3.7, Cholesterol 50.4, Sodium 508.8, Carbohydrate 68, Fiber 4.9, Sugar 9.3, Protein 26.8
INSTANT POT® EASY PASTA SAUCE
While this could be cooked on the stovetop, I find using an Instant Pot® allows for an approach where you're not having to watch over the sauce.
Provided by thedailygourmet
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
- Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Fat 7.4 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 1144 mg, Sugar 9.9 g
INSTANT POT SPAGHETTI SAUCE
Make and share this Instant Pot Spaghetti Sauce recipe from Food.com.
Provided by Jen in Victoria
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Turn your Pressure Cooker to Sauté or Browning mode and allow it to heat.
- Add a Tablespoon of olive oil to the Pressure Cooker cooking pot and then dump in the sausage/ground beef.
- Brown the sausage, breaking it up as you stir.
- (If not using meat start here) Add the rest of the ingredients.
- Lock on Lid and Close Pressure Valve.
- Cook on high pressure for 10 minutes. When Beep sounds, allow a 15 minute natural release, then carefully do a quick release.
Nutrition Facts : Calories 278.4, Fat 15.4, SaturatedFat 5.6, Cholesterol 61.7, Sodium 1130.7, Carbohydrate 15.4, Fiber 3.6, Sugar 6.5, Protein 20.1
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