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.
Source: https://preppykitchen.com/instant-pot-spaghetti-sa
Set Instant Pot to saute; add olive oil, onion, garlic, salt, fennel seeds, oregano, pepper, and red pepper flakes.
Cook, stirring occasionally, until onion is softened, about 5 minutes.
Add red wine; stir to release browned bits. Simmer 2 minutes.
Add tomatoes, bay leaves, brown sugar, and Parmesan rind, if using.
Press Cancel to reset Instant Pot.
IMPORTANT SET TO MEDIUM HEAT SO IT WONT BURN
Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set Instant Pot to cook at High Pressure for 10 minutes.
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.”
Remove lid from Instant Pot; hit Cancel to reset.
Stir in vinegar. Taste, and add salt as desired.
If a thicker sauce is desired, set Instant Pot to saute and simmer 10 to 15 additional minutes.
Remove and discard bay leaves and Parmesan rind, if using.
Use immediately, refrigerate up to 3 days, or freeze up to three months.
Notes
When shopping for canned tomatoes for this recipe, I recommend using San Marzano tomatoes. Their flavor is more robust and intense, and they cook down into a lovely rich sauce.
I like to buy cans of whole peeled tomatoes, then crush them with my hands. If you don’t like getting your hands messy, buy crushed tomatoes.
Different brands of canned tomatoes have different amounts of liquid. To account for this variable, I find it best to add the tomatoes to the Instant Pot with their juices, and then simmer the mixture down after pressure cooking if it’s not thick enough to suit your tastes.
If you don’t have every ingredient for this recipe, don’t worry…it will still taste great. No fennel seeds? No problem. Don’t like spicy foods? Leave out the red pepper.
The Parmesan rind is totally optional; I keep a stash of these in my freezer to pop in soups and stews. They release rich savory flavor as the cook; just treat them like bay leaves and remove them after cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (1899g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 379 | ||
Calories from Fat: 130 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 14.4g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 20mg | 1 % | |
Potassium 484.9mg | 13 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 29.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.