DESCRIPTION
Make a big batch of Instant Pot Spaghetti Sauce for a flavorful pasta sauce that takes less than an hour.
Ingredients
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- 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 8 oz. mushrooms, chopped
- 3 garlic cloves, minced
- 3 tsp. salt, divided
- 1/2 tsp. dried basil (optional)
- 1/2 tsp. dried oregano (optional)
- 1/4–1/2 tsp. red pepper flakes (optional)
- 3 lbs. lean ground beef
- 1/2 tsp. black pepper
- 2 (28 oz.) cans crushed tomatoes
- 1/3 cup heavy whipping cream (optional)
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and heat a moment. Add the onion, bell pepper, and mushrooms. Sauté until softened, 3-5 minutes.
- Add the garlic, 1 teaspoon of the salt, and the basil, oregano, and red pepper flakes, if using. Stir and cook for 30 seconds.
- Add the ground beef. Season with the remaining 2 teaspoons of salt and the black pepper.
- Cook the ground beef, stirring occasionally, until browned, 5-8 minutes. Drain off any fat or liquid.
- Add the crushed tomatoes. Stir.
- Set the Instant Pot to pressure cook on high for 7 minutes, making sure that the knob is set to Sealing. After the 7 minutes of pressure cooking have finished, allow for a 15 minute natural release. Then turn the knob to venting and allow any extra steam to release. Once the pressure valve has dropped, remove the lid.
- If using the cream, transfer 1 and 1/2 cups of the sauce from the Instant Pot into a medium bowl. Add the cream. Stir. Return the sauce with cream to the Instant Pot and Stir.
- Taste and season with more salt and pepper, if desired.
- Freeze in a sealed container for up to 3 months. Refrigerate in a sealed container for up to 4 days.
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