I had so many people request my Homemade Instant Pot Spaghetti Sauce + our Healthy Turkey Meatballs [get my meatball recipe here!], so I decided to share them both!
First of all, I lovveee spaghetti squash. Honestly, I prefer it over “real noodles" (aka pasta). There’s a rich flavor to it without even adding anything, and it’s packed with nutrients, too! Don’t get me wrong, when I had actual spaghetti noodles the other week with a different homemade sauce my sister had made, it was DELICIOUS, but if you’re looking to switch it up with a healthier version of pasta, this is it!
And this homemade tomato sauce and the meatballs we made are LIFE.
I shared in my post on social media that the Instant Pot scares me a little and I wanted to share WHY for those of you who are new to my blog...
On April 15, 2013, I was just 2 blocks away from the finish line at the Boston Marathon — I had already finished my race (and miraculously with a PR). It was my first Boston Marathon. I had trained SO hard for it — something that had been on my bucket list for years. It was a race my Dad watched each year as a child growing up, and a race my sister had run years before.
Until the bombs went off, I can honestly say it was the most incredible athletic event I had ever been a part of — and that’s saying a lot as I played college soccer and had some amazing experiences leading up to that day. The race was LINED with people cheering you on — strangers yelling your name. The city shuts down for the day (also for Patriot’s Day), and I kid you not, everyone lines the course. They BBQ and spread love and hope to each and every runner that passes by!
I was on a runner’s high and completely exhausted when I finished. I was handed my medal, made my way through the finishers' shoot, headed to met my family where we had planned to meet.
I was with them when I heard the 2 explosions... thank goodness my family and I weren’t hurt! We didn’t witness the injuries. And there isn’t a day goes by that I don’t say a prayer for all of those that were injured or lost their lives as a result of the horrific act that occurred that day.
This memory is one I will never forget. I never have heard a siren the same — they rang over and over and over as they raced to and from the scene.
I’ve also never viewed a pressure cooker the same as those bombs on April 15, 2013 were made with pressure cookers. In my mind, I know they aren’t the same, but for whatever reason, the irrational part of me fears the instant pot...
It’s the reason my husband has become the Instant Pot King. He does it every time. One day, I think I’ll go for it, but it’s also nice to have his help in the kitchen (which he’s pretty good about, anyway) haha!
Thanks for taking the time to read and understand why it took me so long to 1) buy an instant pot in the craze that began a few years back and 2) actually USE it.
Saying that, though, we love the ease & quality of the instant pot. And, heck, if my husband can make this recipe, you can, too! ENJOY!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, minced (I used sweet onion!)
- 28 ounces crushed tomatoes
- 12 ounces tomato paste
- 3 cloves minced garlic
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley
- 2 bay leaves
- ¼ teaspoon crushed red pepper flakes (I’d probably use more next time but I like it spicy! It was perfect with ¼, and the kids loved it, too!)
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup dry red wine
- 1 ½ cups vegetable broth
- Heat Instant Pot using saute function. Once heated, add olive oil & onions. Saute for 1-2 mins, or until onions begin to sogten
- Add a splash of wine (or sub water) to instant pot and scrape up any browned bits that might have formed on the bottom of the pot.
- Pour in rest of wine and stock. Pour in crushed tomatoes, garlic, and dried herbs. Stir gently.
- Dollop tomato paste on top of sauce mixture and drizzle with honey. Add butter to top of ingredients. DO NOT STIR. Secure lid on Instant Pot and make sure vent knob is sealed.
- Cook on high pressure for 25 minutes.
- Allow pressure to release at least 10-15 minutes before doing quick release. Remove bay leaf, stir well and use as you would like!
• We used a Cab Sav for the wine, but Merlot would work well, too.
• The sauce stores well – be sure to use immediately or store in a glass or freezer safe container (stays in fridge 5-7 days or in a freezer for 3-4 months)