Instant Pot Spaghetti Meat Sauce
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Instant Pot Spaghetti Meat Sauce combines ground beef and sausage with plenty of veggies and Italian herbs for a flavor explosion. Serve it over pasta with salad and bread or use it in a variety of dishes. Perfect for busy weeknights, you can enjoy a hearty and flavorful meal in just 30 minutes!
Instant Pot Spaghetti Meat Sauce
A hearty and savory spaghetti sauce ready in 30 minutes? Sign me up!!
Thanks to the magic of the pressure cooker, you can enjoy that “simmered all day” flavor in a fraction of the time and without too much effort.
Plus, Instant Pot spaghetti sauce with meat is so versatile! Serve it over fresh pasta or zucchini noodles (zoodles), use it for homemade lasagna, or spoon it over tender acorn or spaghetti squash.
This recipe makes plenty too, so enjoy a delicious homecooked meal tonight and save the rest for another day. Win-win!
Ingredient Notes and Substitutions
- Ground Beef – Choose a lean blend so your Instant Pot meat sauce isn’t too greasy, though you’ll still need to drain it after it’s been browned.
Or, substitute ground chicken or turkey for a leaner option. Ground pork would also be tasty! - Italian Sausage – I like to use mild or sweet Italian sausage, but go for hot if you like a spicy sauce. Red pepper flakes will fix that just as easily if only mild is available.
You’ll also want to use bulk — either from the butcher counter or sold in trays in the meat case.
If using sausage links, remove the meat from the casings and crumble while cooking. - Garlic – Freshly minced cloves are best, but you can get away with jarred or dry garlic powder in a pinch.
I listed the amount I typically use, but you should always measure garlic with your heart! - Veggies – Choose from yellow or white onions and your favorite color of bell pepper. Green peppers are slightly bitter compared to red, yellow, or orange.
I also love adding mushrooms to Instant Pot spaghetti sauce with meat! They add tons of flavor and help bulk up the sauce, and picky eaters won’t even notice.
If using canned mushrooms, add them later with the canned tomatoes. - Seasonings – Garlic and onion powders enhance the flavor of the veggies even more. And Italian seasoning is a must for an Italian sauce!
Use your favorite blend or create your own with dried basil, oregano, thyme, and rosemary. - Canned Tomatoes – You’ll need 3 different kinds to make Instant Pot spaghetti meat sauce, so pay close attention!
Tomato sauce provides the liquid, diced tomatoes (undrained) provide texture, and tomato paste adds concentrated flavor while helping to thicken the whole thing.
For a little extra heat and flavor, swap in fire-roasted diced tomatoes for at least one of the regular cans of diced tomatoes.
Tips and Tricks to Make Perfect Instant Pot Meat Sauce
- Brown and drain the meat first.
The inner pot gets really hot on the Sauté function — hotter than if you were using the stovetop.
So be sure to add a little olive oil to prevent the meat from sticking to the bottom.
Stir frequently so the beef and sausage brown on all sides and drain any excess fat. It’s ok if there are still some hints of pink as the meat will continue cooking once you seal the pot.
- Saute the veggies too.
It only takes a few extra minutes, but it makes a huge difference in terms of flavor.
You’ll also guarantee that firmer veggies like the onions and bell peppers come out nice and tender without any crunch.
- Use either pressure release option!
For the most time-saving option, use a Quick Release and get your sauce served. Be sure to stir well and give it a taste in case it needs some salt and pepper.
But if your pasta isn’t quite done, feel free to let the pressure release naturally. It will keep your spaghetti meat sauce in the Instant Pot nice and warm until you’re ready!
Prep Ahead
- Dice onion and bell pepper
- Slice mushrooms
- Mince garlic
Kitchen Tools You Will Need
- Instant Pot – This recipe makes a lot of sauce, so it’s best to use an 8-quart model.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
Storing and Reheating Instant Pot Spaghetti Sauce with Meat
Allow the sauce to cool, then transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.
You can also divide Instant Pot spaghetti meat sauce into smaller freezer bags or containers to make meal prep easier!
Squeeze the air out of the bags and lay them flat to save space.
Thaw in the refrigerator overnight, then warm on the stove or in the microwave.
To reheat spaghetti meat sauce in the Instant Pot, either use the Sauté function (stirring frequently) or pressure cook on High for 3-4 minutes.
Recipe Variations
Besides all the delicious ways to use this Instant Pot spaghetti meat sauce, there are plenty of ways to customize it too!
- Add extra veggies: This is such an easy way to bulk up the sauce and get some extra nutrients into your meal!
Try shredded zucchini and carrots, finely diced celery, or spinach leaves (with stems removed) in addition to or in place of the other veggies. - Make it with meatballs: Sear frozen meatballs (storebought or homemade) on all sides using the Sauté function, then continue with the recipe as directed.
- Use fresh herbs: Pick fresh basil, oregano, thyme, rosemary, and even parsley from your garden to use in place of the Italian seasoning.
You’ll need at least 2 tablespoons total of chopped fresh herbs. - Add some cheese: You’ll note the mozzarella and parmesan in the recipe, meant to sprinkle over the sauce when serving.
But you can stir freshly grated parmesan right into Instant Pot spaghetti meat sauce after it’s cooked for a tangy, creamy finish!
Spaghetti Meat Sauce Instant Pot FAQ
Sure! You can easily make vegetarian Instant Pot spaghetti sauce by leaving out the ground beef and sausage or replacing them with more vegetables.
I’d also recommend trying either my Pomodoro or roasted tomato sauces, or this Marcella Hazan copycat! You’ll need the stovetop or oven to make them, but they’re just as easy and tasty.
As written, you should get about 12 cups of sauce from this recipe — which is why you need to use an 8-quart Instant Pot!
It’s great for meal prep or feeding a crowd, but you can certainly halve the recipe if you don’t need as much sauce.
Yes, but it’s a lot more work! I’d recommend only replacing the canned diced tomatoes with fresh but still using canned tomato sauce and paste.
Start by blanching the tomatoes — Roma or beefsteak is best. Cut a small “x” through the skin on the bottom. Boil for 1-2 minutes, then transfer immediately to an ice bath.
This makes it easier to remove the skin. Once peeled, dice tomatoes and use in the recipe as directed, including any juice from your cutting board!
Enjoy!
With love, from our simple kitchen to yours.
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Instant Pot Spaghetti Meat Sauce
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 pound ground mild Italian sausage
- salt and pepper, to taste
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and diced
- 8 ounces white mushrooms, sliced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 45 ounces tomato sauce, 3 cans
- 30 ounces diced tomatoes, 2 cans , undrained
- 6 ounce can tomato paste
- Mozzarella cheese, shredded, for serving
- Parmesan cheese, shredded, for serving
Instructions
- Turn your 8-quart Instant Pot to the sauté feature. Check your manufacturer’s guide on how to use your Instant Pot model. Pour in olive oil, ground beef and Italian sausage. Cook meat until browned, stirring frequently. Drain excess fat if desired. Season with salt and pepper.
- Add the onions and peppers and continue sauteing for 2-3 minutes, or until slightly tender. Add in the mushrooms and garlic. Sauté for 1-2 minutes or until fragrant.
- Add to the pot the seasonings, cans of tomato sauce, diced tomatoes, and paste. Stir together.
- Cook on High Pressure for 8 minutes. Once cooking time has finished, carefully release the pressure switch. Open Instant Pot lid and stir sauce. Alternatively, you can allow the pressure to naturally release and leave on the keep warm feature until ready to serve.
- Season with additional salt and pepper if desired. Serve over fresh pasta and top with the 2 cheeses.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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