Description
This Instant Pot Spaghetti Sauce is a hearty, flavorful meat sauce made with a blend of ground beef and pork, fresh vegetables, mushrooms, and a rich tomato base. The sauce is quickly cooked under pressure, allowing the flavors to meld beautifully in just over 30 minutes total. It’s perfect for a comforting pasta dinner and can easily be portioned and frozen for later meals.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 large carrots, peeled and chopped or sliced
- 2 sticks celery, chopped
- 7 ounces mushrooms (white), chopped
- 4 cloves garlic, minced
Meats
- 1.5 pounds extra lean ground beef
- 1.5 pounds lean ground pork
Tomato and Seasonings
- 1 (13.5 ounce) can tomato sauce
- 1 (28 fluid ounce) can stewed or diced tomatoes with juices
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Optional
- 1/2 to 3/4 cup heavy or whipping cream (to taste)
Instructions
- Prep Ingredients: Gather and prepare all ingredients by chopping the onions, carrots, celery, mushrooms, and mincing the garlic to ensure a smooth cooking process.
- Sauté Vegetables: Turn on the Instant Pot to the sauté setting and add olive oil. Sauté the onion, carrots, and celery, stirring occasionally for about 4 minutes until slightly softened.
- Brown Meat: Add the ground beef and pork to the Instant Pot. Stir frequently to combine with the sautéed vegetables and prevent sticking or burning. Continue sautéing for about 10 minutes until the meat is mostly browned, even if not fully browned in all areas, due to the large quantity.
- Add Remaining Ingredients: Incorporate the chopped mushrooms, minced garlic, tomato sauce, diced or stewed tomatoes with juices, Italian seasoning, and Worcestershire sauce. Stir well to combine all ingredients. Do not add salt, pepper, or cream yet.
- Pressure Cook: Secure the Instant Pot lid and set the valve to ‘sealing’. Cook on high pressure for 10 minutes to blend the flavors and cook the sauce thoroughly.
- Pressure Release: Allow the pressure to naturally release for 15 minutes to maintain moisture and flavor, then quick release any remaining pressure if needed.
- Season and Finish: Open the lid carefully. Season the sauce with salt and pepper to taste, keeping in mind this recipe makes a large batch requiring generous seasoning. Stir in heavy or whipping cream if using, to add richness and a creamy texture. Serve warm over your favorite pasta with freshly grated Parmesan cheese. Portion and freeze any leftovers promptly for future meals.
Notes
- Using both beef and pork adds depth of flavor and richer texture to the sauce.
- You can adjust seasoning levels at the end; start with less salt and add more as needed.
- The cream is optional but adds a luxurious silky finish to the sauce.
- Make sure the Instant Pot valve is set to sealing before pressure cooking to avoid steam escaping.
- Leftover sauce freezes well for up to 3 months.
- Serve with your favorite pasta like spaghetti, fettuccine, or penne.
