This Instant Pot Spaghetti Sauce recipe is one that is full of flavor. We actually have an umami mixture that we add to make this the best spaghetti sauce you will ever have. Not to mention that it is fast and easy, too, in the instant pot.
Want more wonderful easy sauce ideas? Try our Homemade Pizza Sauce, which requires no cooking, or our Easy Pasta Sauce. Or try a twist on Italian pasta with our Mexican Spaghetti, so good!
This pasta sauce is rich and delicious and will be your go-to sauce once you taste it. It has a perfect balance of flavors and a boost from an umami mixture that brings it to a restaurant-quality dinner.
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Instant Pot Pro Plus Wi-Fi Smart 10-in-1
What are the Ingredients in Instant Pot Spaghetti Sauce?
Pretty average ingredients, and most of them you may have on hand already.
Ingredients
Lean ground beef – You can use whatever fat content of beef you like. For us, we like to use lean to extra lean beef, then I don’t have to take the extra fat off.
Garlic, minced – Fresh garlic is always the best.
Large carrots, minced – This adds not only vegetables to the sauce but a sweetness, too.
Medium onion, minced – Always a necessary item for flavor.
Passata (tomato sauce) – Passata is a nice thin sauce that is great for this spaghetti sauce as you will add all the rest of the ingredients.
Olive oil – Always use extra virgin olive oil or at least a good brand for cooking.
Bay leaf – Adds a brighter flavor for all the heavy flavors that are in the sauce.
Dried oregano – Necessary for that Italian flavoring and a perfect herb for pasta sauce.
Dried basil – This herb adds the flavor that you are really looking for in a tomato sauce.
Splash of red or white wine (optional) – If you have a bottle that you are drinking, add a splash in.
Kosher salt (plus more to taste) – I like the big grains of salt for this recipe.
Fresh ground pepper (plus more to taste) – Always freshly ground is preferred.
Umami Chicken Mixture
These next few ingredients will add so much more to your sauce, giving it a deep umami flavor that is missing in most spaghetti sauce recipes.
Chicken stock
Tomato paste
Soy sauce
Worcestershire sauce
How to Make Instant Pot Spaghetti Sauce
Set the Instant Pot to sauté and allow to heat up and add the olive oil to the pot.
While the Instant Pot is heating, season the ground beef with Kosher salt and fresh ground pepper.
Once heated, add the ground beef to the pot and break apart. Continue to cook the beef until it is browned.
While the beef is cooking, prepare the Umami mixture. In a 2-cup measuring cup, combine the chicken stock, tomato paste, soy sauce, and Worcestershire sauce and whisk to combine.
Once the beef is browned, add the minced garlic, carrot, onion, bay leaf, oregano, and basil and stir. Continue to cook for about 5 minutes. Add additional Kosher salt and fresh ground pepper to taste.
Splash the wine into the pot to deglaze the bottom. Using a wooden spoon, scrape up the brown bits.
Pour in the Umami mixture and mix well.
Pour the passata sauce over the top; do not mix.
Turn off the sauté setting and secure the lid and turn the venting knob to the sealed position.
Set the Instant Pot to pressure cook on high for 10 minutes. Allow the unit to naturally release for 5 minutes, then turn the vent cap to the venting position to release the remaining pressure.
Carefully open the lid. Find and discard the bay leaf. If, after stirring, your sauce looks a little runny, set your unit to sauté and cook for a few minutes to thicken.
Taste and adjust seasoning with additional Kosher salt and fresh ground pepper as needed.
Serve over your favorite pasta with a little grated parmesan cheese over top, and serve with a slice of crust bread. Enjoy!!
Recipe Pro Tips!
Why Does a Spaghetti Sauce from an Italian Restaurant taste better than the Sauce you make at Home?
Chefs can source ingredients that aren’t readily available to at-home cooks from the grocery store. Store-bought pasta sauces are created for the masses with added sugar, etc.
For our recipe today, we have added the umami mixture to give you more of a restaurant-type sauce that is richer and deeper in flavor.
Should Pasta be washed before and after cooking?
Pasta for a hot dish should never be washed or rinsed. The starch on the outside of the pasta helps the sauce adhere to the noodles.
How Long Does Pasta Sauce Keep in the Refrigerator?
Homemade pasta sauce can be kept for 3 to 4 days in the refrigerator. If you need to keep it longer, you can easily freeze it in containers or lay it flat in freezer bags.
DO YOU WANT MORE PASTA DISHES?
We love pasta here at our house and have many recipes to share with you. Here are a few of our favorites.
Instant Pot Spaghetti Sauce
Ingredients
- 1- pound lean ground beef
- 2 cloves garlic minced
- 2 large carrots minced
- 1 medium onion minced
- 22 oz. passata tomato sauce
- 1 Tbsp olive oil
- 1 bay leaf
- ½ tsp dried oregano
- ½ tsp dried basil
- Splash of red or white wine optional
- 1 tsp Kosher salt plus more to taste
- ¼ tsp fresh ground pepper plus more to taste
Umami Chicken Mixture
- ½ cup chicken stock
- 1 ½ tbsp tomato paste
- 2 tbsp soy sauce
- ½ tbsp Worcestershire sauce
Instructions
- Set the Instant Pot to sauté and allow to heat up and add the olive oil to the pot.
- While the Instant Pot is heating, season the ground beef with Kosher salt and fresh ground pepper.
- Once heated, add the ground beef to the pot and break apart. Continue to cook the beef until it is browned.
- While the beef is cooking, prepare the Umami mixture. In a 2-cup measuring cup, combine the chicken stock, tomato paste, soy sauce, and Worcestershire sauce and whisk to combine.
- Once the beef is browned, add the minced garlic, carrot, onion, bay leaf, oregano, and basil and stir. Continue to cook for about 5 minutes. Add additional Kosher salt and fresh ground pepper to taste.
- Splash the wine into the pot to deglaze the bottom. Using a wooden spoon, scrape up the brown bits.
- Pour in the Umami mixture and mix well.
- Pour the passata sauce over the top; do not mix.
- Turn off the sauté setting and secure the lid and turn the venting knob to the sealed position.
- Set the Instant Pot to pressure cook on high for 10 minutes. Allow the unit to naturally release for 5 minutes, then turn the vent cap to the venting position to release the remaining pressure.
- Carefully open the lid. Find and discard the bay leaf. If, after stirring, your sauce looks a little runny, set your unit to sauté and cook for a few minutes to thicken.
- Taste and adjust seasoning with additional Kosher salt and fresh ground pepper as needed.
- Serve over your favorite pasta with a little grated parmesan cheese over top, and serve with a slice of crust bread. Enjoy!!
Comments & Reviews
Dianne says
Can you double or triple the recipe? And adjust the pressure cooking time? Such a good delicious recipe!! Thank you so much.
Tara Noland says
I have not done this but I would say yes! So glad you enjoyed the recipe!!
Cheryl says
This will be my go to spaghetti sauce. The umami chicken mixture gives it an extra depth of flavor. My husband whipped it up for us so fast while I was at a spin class. So nice to come home to.
My garage even smelt so good as I drove in!
Thank you Tara!
Tara Noland says
I am so glad you enjoyed the spaghetti sauce, it really makes a great meal.