Are your nights busy with youth sports or other extracurricular activities? The Instant Pot is the answer to that problem. But let’s take it a step farther. How much easier for your life would it be to take advantage of the quickness of an electric pressure cooker for one meal with more than enough leftover to freeze for a later one? Much easier, I promise.
This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own. Affiliate links are included for your convenience.
A few years ago, I ditched the convenience of ready-made spaghetti for my own semi-homemade recipe. I always make a large quantity when I cook it on the stove because it takes so long! Spaghetti sauce is one of the most freezer friendly quick meal starters, though, so I would make it in batches.
I prefer to make my sauce myself because I can add all the fresh vegetables I want! I live in a great state for fresh vegetables. Florida farmers make it easy for everyone to eat fresh all year. I look for food labeled Fresh From Florida or that have a sticker with the name and city of a local farm on it.
How to make spaghetti meat sauce with fresh vegetables in an Instant Pot
For another quick dinner idea to add to your menu: Instant Pot Sloppy Joes
Ingredients
1 lb of Italian sausage or 1 lb of beef
1 can (28 oz) crushed tomatoes
1 can (8oz) tomato sauce
3 cloves minced garlic
1 chopped sweet onion
1 TBL sugar
2 TBL oregano
1 TBL of Italian herbs
salt and pepper to taste
1 pint sliced mushrooms
2 chopped tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
spaghetti, cooked to your liking
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Directions
First set your water to boil on the stove top for the spaghetti. Cook the pasta according to package instructions or to your liking. Set aside.
Next place sausage or beef, garlic, and onion in the Instant Pot. Select the saute function (with the lid off) and cook until meat is brown. Turn Instant Pot off. Add in remaining ingredients and mix well.
Add in remaining ingredients (except for the cooked spaghetti) and mix well.
Seal instant pot and close pressure/steam release. Set to manual for 10 minutes.
When finished, quick release pressure/steam and open lid. Serve on your favorite pasta.
Finally, portion the remaining sauce into freezer bags and freeze for a super quick meal the next time you don’t feel like cooking!
Want more healthy recipes using farm fresh produce and meat from Florida? Check out these recipes and don’t forget to follow Fresh from Florida on social media!
More Instant Pot Recipes:
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Judy Madden says
When making spaghetti sauce in new instant pot, I get a “burn” warning. All the manual says is to empty pot and deglaze, then return sauce and start over. It’s happened twice. What is causing this? Thanks.
Herchel says
Hi Judy, that happened to me once when I forgot to push CANCEL after sauteeing the meats. (To turn off the saute function.) After you press cancel, you then add the other ingredients and press “manual” plus the time.
Cathy says
I got a burn notice also and I pushed the cancel button. By manual button do you mean pressure cook button or a different button and then the time?
Herchel Scruggs says
Hi Cathy, After the meat is browned, you have to push cancel before you push “Manual” and then the time. On my Instant Pot the button says “Manual.”
Nat says
Tried making your sauce tonight in my new instant pot. I followed you directions, however instead of it pressurizing and starting the countdown, it said burn. Any suggestion on why it did this and what I should change next time. I am new to using the instant pot (was a Christmas gift). Thanks
Herchel says
Hi Nat, it sounds like you accidentally left it on Sautee. After the meat is browned I press cancel, (sometimes i press it a couple of times to make sure) and then I choose manual and put in the time. I’ve only had the burn error come on during the sautee function.
Stephanie says
I made tonight. Instead of adding two chopped tomatoes I added leftover cooked butternut squash. I also left out the sugar because the squash added a nice element of sweetness ( and was seasoned with a little brown sugar to begin with). My family all commented on how good the sauce was. I will definitely make spaghetti sauce this way again. Yummy!!
Noreen says
Excellent and easy. Will definitely make again.
Tracy says
I made my sauce but used your cooking guidelines. Would do it again in my instant pot!!! Only question I have is how to get it to thicken up?
Herchel says
Hi Tracy, does your recipe use crushed tomatoes? I use the can of crushed tomatoes instead of more tomato sauce for that recipe.
Mamabolt says
Could this be made Pot-in-pot with dry spaghetti and 2 cups of water? That would make it even easier!
Herchel says
I haven’t tried it yet but I will do it this week and let you know!
Jill Robbins says
Okay, I’m going to end up caving and getting an instapot. This spaghetti sauce looks too yummy!
Echo says
Yum! This looks super delicious! I am actually making pasta and red sauce tonight!
Joyce Brewer says
Ok, you have me considering making my own sauce. Although I don’t have an instant pot, I could still use my crockpot.
I love the idea of adding lots of fresh veggies.
Herchel says
Same concept on the stove. I just let it simmer for a really long time. The longer the better. I usually have enough sauce for three to four meals. It’s my go to when I am tempted to order a pizza.