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Instant Pot Spaghetti Sauce

Quick, versatile and delicious! Make your own spaghetti sauce right in your instant pot and use it in place of the jarred stuff.

Instant Pot Spaghetti Sauce

I stopped buying jarred spaghetti sauce a long time ago. It’s packed full of added salt and I was constantly buying large quantities of it. Plus, everyone around here had their own favorite brand..kinda frustrating.

Making it homemade is easier. I control the flavors and texture. Plus, it’s cheaper. I make a big batch when salt free canned tomatoes are on sale and store it in my freezer until we use it.

The Ingredients List:

  • Crushed tomatoes
  • Diced tomatoes
  • Tomato paste
  • Minced onion
  • Minced garlic
  • Dried oregano
  • Dried basil
  • Salt + Pepper

Can I Use Fresh Tomatoes? Yes. However, you will need to increase your cooking time.

Minced Onion: I use minced onion for this sauce.  It’s just a personal preference. If you don’t want to use the dried version, feel free to add a small diced onion instead. But, again, you will need to increase your cooking time.

Dried Spices: Feel free to adjust to your personal taste.

Instant Pot Spaghetti Sauce in a jar

How to Make:

  • Add all ingredients into instant pot and stir lightly to combine.
  • Cover and cook on high pressure for 10 minutes. Do a natural release for 10 minutes, then, do a quick release.
  • Let sauce cool for 1 hour, then, puree to desired consistency using a stick blender or food processor.
  • Leftovers can be stored in a covered container in refrigerator for a week or in a covered, freezer safe container for a couple of months.

Use Your Sauce:

Yield: approx 6 cups

Instant Pot Spaghetti Sauce

Instant Pot Spaghetti Sauce- Table for Seven

Instant Pot Spaghetti Sauce- Quick, versatile and delicious! Make your own spaghetti sauce right in your instant pot and use it in place of the jarred stuff.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 1- 28 oz can of crushed tomatoes
  • 1-28 oz can of diced tomatoes
  • 1 TBSP minced onion
  • 1 tsp minced garlic
  • 6 oz tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • salt/pepper, to taste preference

Instructions

  1. Add all ingredients into instant pot and stir lightly to combine.
  2. Cover and cook on high pressure for 10 minutes. Do a natural release for 10 minutes, then, do a quick release.
  3. Let sauce cool for 1 hour, then, puree to desired consistency using a stick blender or food processor.
  4. Leftovers can be stored in a covered container in refrigerator for a week or in a covered, freezer safe container for a couple of months.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 90Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 512mgCarbohydrates: 20gFiber: 6gSugar: 13gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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