Instant Pot Spaghetti Sauce
A rich tomato-based pasta sauce made with crushed tomatoes, tomato paste, and aromatics that develops deep flavor under pressure in about 25 minutes.
Ingredients
Method
Completed steps 0
Switch the Instant Pot to sauté mode and warm the 1 tbsp olive oil until shimmering. Stir in the minced onion and cook 2–4 minutes until softened.
Pour in the ½ cup wine and scrape the pot bottom to release any stuck-on bits. Let the wine simmer and reduce for about 1 minute, then cancel the sauté function.
Stir in the 1½ cups broth, 2 tsp oregano, 1 tbsp parsley, 2 bay leaves, 1 tsp salt, ½ tsp pepper, ¼ tsp red pepper flakes, and 3 crushed garlic cloves until combined.
Layer the 28 oz crushed tomatoes on top without stirring, then dollop the 12 oz tomato paste and 1 tbsp butter over the tomatoes. Drizzle the 1 tbsp honey over everything and do not stir.
Close the lid and lock the vent to the sealed position. Set the cooker to high pressure for 25 minutes using the manual or pressure cook button and the +/− controls.
Once the timer sounds, let pressure release naturally for 10–15 minutes before manually venting any remaining pressure. Remove the bay leaves and garlic cloves, then stir thoroughly. Use immediately or cool and refrigerate.
Notes
For fresh tomatoes, use about 3 pounds; core and crush them before adding.
Natural pressure release for 10–15 minutes is key to developing flavor without scorching the bottom.
This sauce freezes well for up to 3 months in airtight containers.
Calories: 63 kcal · Carbs: 11 g · Protein: 2 g · Fat: 1 g · Sodium: 441 mg · Fiber: 2 g · Sugar: 7 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.