Instant Pot Spaghetti Sauce
Super quick and delicious Instant Pot Spaghetti sauce ready in under 30 minutes! Don't forget to check out our step by step photos and tips above.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup olive oil
- 1 yellow onion (chopped)
- 4 cloves garlic (finely chopped)
- 2 tsp. kosher salt (plus additional, to taste)
- 1 tsp. fennel seeds
- 1 tsp. dried oregano
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes
- 1/3 cup red wine
- 2 28-oz. cans whole peeled tomatoes (undrained)
- 2 bay leaves
- 1 Tbsp. brown sugar
- 1 Parmesan rind (optional)
- 2 tsp. balsamic vinegar
Instructions
- 1
Set Instant Pot to saute; add olive oil, onion, garlic, salt, fennel seeds, oregano, pepper, and red pepper flakes.
- 2
Cook, stirring occasionally, until onion is softened, about 5 minutes.
- 3
Add red wine; stir to release browned bits. Simmer 2 minutes.
- 4
Add tomatoes, bay leaves, brown sugar, and Parmesan rind, if using.
- 5
Press Cancel to reset Instant Pot.
- 6
Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- 7
Set Instant Pot to cook at High Pressure for 10 minutes.
- 8
After cooking is complete, let pressure release naturally (about 10 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- 9
Remove lid from Instant Pot; hit Cancel to reset.
- 10
Stir in vinegar. Taste, and add salt as desired.
- 11
If a thicker sauce is desired, set Instant Pot to saute and simmer 10 to 15 additional minutes.
- 12
Remove and discard bay leaves and Parmesan rind, if using.
- 13
Use immediately, refrigerate up to 3 days, or freeze up to three months.