This Instant Pot Spaghetti Sauce is meaty and full of veggies! Ready in 45 minutes and makes enough to save two more batches for the freezer!
I saw a hilarious video on Facebook the other day that talked about balance. Have you seen it? Specifically, it argues that balance is a dirty word. Why? Because it’s pretty hard to achieve. And if you’re constantly seeking balance, you’ll probably come up short most of the time.
Life ebbs and flows. I’ve found that to be the one thing I can count on. If I’m firing on all cylinders at home, I’m probably letting other things drop. And vice versa. The one thing I do pretty well is that I tend to cook in big batches, so that when I’m exhausted and unmotivated to make dinner, I have something I can pull out of this freezer! This Instant Pot Spaghetti sauce is designed to make about 3 big batches, each serving 4-5 people. So, I can make it once, then have two more meals ready in the freezer for lazy nights.
When you make Spaghetti Sauce in your Instant Pot, you’re accelerating the simmering process that sometimes goes on for hours to make the perfect red sauce! I think that’s why we’ve all fallen in love with the Instant Pot, because we can do things that normally take hours in just a few minutes, without sacrificing taste or texture! Anytime I’ve made homemade spaghetti sauce, I try to simmer for 3-4 hours. No need with this Instant Pot tomato sauce recipe!
Customizing this Instant Pot Spaghetti Sauce is so simple. If you don’t like having veggies in your sauce, just omit the carrots! If you don’t like veal, substitute with more ground beef, or more ground pork. If all you have on hand is ground beef, just use 3 pounds of it instead of mixing the meats. No problem! Customize it to your liking.
If you love this easy instant post recipe, I think you’ll also love my Instant Pot Greek Yogurt! Easy homemade yogurt at a fraction of what it costs in the store!
- ¼ cup of olive oil
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 4 28 cans of crushed tomatoes
- 6 galic cloves, minced
- 1 can of tomato paste
- 1 tablespoon of sugar
- 3 teaspoons of salt
- 1 teaspoon of black pepper
- 1 pound lean ground beef
- 1 pound ground veal
- 1 pound ground pork
- 2 teaspoon of dried rosemary
- 2 teaspoon of dried thyme (or 2 fresh sprigs)
- 2 teaspoon of dried oregano
- 2 bay leaves
- 1 zucchini, chopped
- ½ cup of beef broth
- Press the saute “more” mode for 18 minutes. Add in the oil, and once warm add in the 3 meats and onions. Brown the meats, and drain once browned.
- Next, add in the remaining ingredients, stir well and cover. Place the lid to sealing mode, cook high pressure for 15 minutes. Press cancel once time is up and allow to naturally release.