The Best Instant Pot Spaghetti Sauce
Cook time
Total time
Cuisine: Italian
  • 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
  1. Heat Instant Pot using saute function. Once heated, add olive oil & onions. Saute for 1-2 mins, or until onions begin to sogten
  2. 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.
  3. Pour in rest of wine and stock. Pour in crushed tomatoes, garlic, and dried herbs. Stir gently.
  4. 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.
  5. Cook on high pressure for 25 minutes.
  6. Allow pressure to release at least 10-15 minutes before doing quick release. Remove bay leaf, stir well and use as you would like!
Some Helpful Tips:
• 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)
Recipe by Shannon Leach at