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Dinner doesn’t get much better than this quick and healthy Instant Pot spaghetti meat sauce! A hearty homemade sauce in just 20 minutes! The perfect weeknight dinner win!! Toss it with your favorite pasta, zucchini noodles, or spaghetti squash and you’ve got a meal everyone will love.
Spaghetti is always a classic in our house: comforting, hearty, and met with excitement every single time I make it! I love that this recipe not only gives me a delicious dinner, but also stretches into leftovers for another night. And the best part? The Instant Pot takes away the need for hours of simmering, while still giving you that rich homemade flavor. Just set it, walk away, and come back to a dinner that tastes like it cooked all day!!
As a nutritionist, I’m always creating Instant Pot recipes that are healthy, easy, and family-friendly. I know how busy life gets, and the last thing you need is another complicated dinner. This recipe is exactly what I turn to when I want something wholesome on the table without hovering over the stove.
How to make Instant Pot Spaghetti Meat Sauce
Start with sautéing. Turn your Instant Pot to the sauté function and heat a little oil. Add in chopped onion, garlic, ground beef, and sausage. Cook for about 5–6 minutes, stirring often, until the meat is browned and nearly cooked through. Then press cancel.
Deglaze the pot. Pour in red wine vinegar (or broth if you prefer) and scrape the bottom of the pot well with a wooden spoon. This step prevents anything from sticking and keeps the Instant Pot from giving you a burn notice. If your pot tends to be extra sensitive, you can also splash in a bit of water here.
Build the sauce. Stir in crushed tomatoes, tomato paste, and a mix of dried herbs with salt. Everything comes together so quickly and already smells incredible at this stage!
Pressure cook. Secure the lid, set your Instant Pot to high pressure, and cook for 7 minutes. Walk away and let the magic happen.
Finish and serve. Release the steam quickly, open the lid, and stir. Your rich, hearty spaghetti sauce is ready to ladle over pasta, zucchini noodles, or spaghetti squash — all in less than 20 minutes!!
Variations
- Swap the sausage for turkey, chicken, or Italian pork sausage.
- If the tomatoes taste a little too acidic, stir in a small pinch of sugar.
- Use chicken or beef broth instead of vinegar for a slightly different flavor.
Serving Suggestions
This sauce is perfect with traditional spaghetti, but I also love pairing it with spaghetti squash or zucchini noodles for a lighter twist. Add fresh basil, parmesan cheese, or crushed red pepper flakes to finish it off.
Looking for sides? Try my Asparagus and Spinach Salad, or Roasted Brussels Sprouts Salad. And of course, garlic bread is always a must!!
Storing + Meal Prep
This sauce makes fantastic leftovers. Keep it in the fridge for up to 5 days, or freeze for up to 4 months. Just thaw overnight and reheat on the stovetop for an easy, stress-free dinner anytime.
The BEST Instant Pot Spaghetti Meat Sauce
Ingredients
- 2 tbsp avocado oil, or olive oil
- 1 medium sized white/yellow onion, diced
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 lb ground sausage
- 3 tbsp red wine vinegar
- 2 28 oz cans San Marzano Tomatoes*
- 6 oz tomato paste
- 1 tsp sea salt, + more to taste
- 2 tsp dried basil
- 2 tsp dried oregano
- Crushed red pepper, optional
- Fresh basil to taste
- 1/4-1/2 cup water**, (see note)
Instructions
- Set your instant pot to saute. Once hot, add oil. Coat the pot, then add both meats, onion, and garlic. Mix around until beef is almost cooked (a little pink is fine). Now select cancel.
- Pour vinegar over meat mixture. Using a wooden spoon, be sure to scrape the bottom of the pot to prevent any of the onion/garlic sticking. This will help prevent the burn signal! See the note below, as some IP's are sensitive to the burn signal and this sauce may require a bit of water.
- Now add tomatoes, paste, salt, and spices. Secure the lid. Select the manual function and cook on high pressure for 7 minutes.
- Use a quick release, and make sure steam is completely released before removing lid.
- Serve over noodles and squash. Add crushed red pepper, additional salt to taste, and garnish with fresh basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was so delicious! I was looking for a recipe that I could use my garden tomatoes in. I pureed enough of my tomatoes (skins off) to make 56 oz, and proceeded with the recipe as written. It turned out so good! Very smooth and not so acidic as other recipes. My husband who usually gets heartburn from spaghetti sauce, was able to enjoy it, no problem. I love how easy and fast this is! I’m planning to puree more tomatoes and freeze them so I can make this in the winter. Thank you!
After sautéing the onion and garlic, could this sauce be made without the meat using the 7 minute high pressure method?
Also, is there a way to cook homemade meatballs in this sauce using the 7 minute high pressure method?
Thank you.
AMAZING and like others, I’ve been cooking spaghetti sauce over 50 years. I doubted the IP could replace a several hour simmer but was wrong. I made it as you directed (no meats no vin tho) quick release and IT WAS MY OLD FAVORITE DARK RED! I threw it on slow cook low for an hour and it looked and tasted EXACTLY like it had cooked 6 hours. so that was fun! THANK YOU.
The best ever. I don’t use the vinegar, but I do use hot Italian sausage.. it cooks off but leaves the season behind
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Just a beautiful recipe that’s easy and delicious. your miles may vary
Thanks for sharing!
Great sauce! Do you drain the meat after cooking before adding red wine vinegar?
No, you don’t have to! But you can if you prefer
Thank you so much for this recipe! I love my instant pot, keto, eating, and your site.
Yay!
Best ever sauce. I’ve been cooking spaghetti sauce for 50+ years and by far this takes 1st place.
I am 65 years old and I have cooked a lot of spaghetti sauce. This beats them all. I only made 2 additions , 1 stick of blue bonnet and about a tablespoon of sugar. thank you very much ,this goes in the book.
clay says: i am 65 years old and i have cooked a lot of spaghetti sauce. This beats them all. I only made 2 additions , 1 stick of blue bonnet and about a tablespoon of sugar. thank you very much ,this goes in the book.
Our new favorite sauce!! Easy to make and sooooooo delicious. Thank you for sharing.