As a busy mama of a preschooler and toddler, I have a LOT going on— MOPS, preschool, volunteering at Matthew’s school, blogging for a living, working as a virtual assistant, Bible study, friends, family commitments, a husband who is gone being a pilot 50% of the time or more, the list goes on and on. I value my evening time with our kiddos when Ryan is gone because I get the best snuggles and we talk about their day (well, those of us with words do). The last thing I want to do is spend all night making supper, so I try to have some easy meals for when he’s gone. The Instant Pot helps with that immensely, even when it’s not a leftover meal, but it helps ESPECIALLY when I’m making enough to freeze and save for later, like using my Instant Pot spaghetti sauce recipe to make a vat of it.
This recipe is DELICIOUS. It started off as my aunt’s neighbor’s recipe, then got handed off to my mom to perfect. She did, and we literally get SO many compliments on it. I made it into an Instant Pot spaghetti sauce recipe so that I could make it in even less time and still have quite a bit leftover to freeze. By putting it in 2 cup vacuum-sealed packs, I can pull out of the freezer exactly how much I need for ziti, lasagna, or just a quick spaghetti supper (as fast as having a jar of it, but cheaper and healthier!).
I do sometimes use basil or oregano essential oils instead of the dried herbs just to add a little more flavor and some benefits from the essential oils. Just make sure that if you do that, you’re only using the best– Certified Pure Therapeutic Grade. As far as comfort foods go, spaghetti is pretty high on my list, especially when it’s the recipe I grew up with.There’s nothing better than a warm plate of spaghetti on a cool fall day, especially after spending the afternoon at t-ball practice. Knowing I can make this in under half an hour when it normally takes all day to achieve the same flavor melding is amazing so I don’t know what I’d do without this Instant Pot spaghetti sauce recipe anymore!
Instant Pot Spaghetti Sauce Recipe
3- 28 oz cans crushed tomatoes
1- 28 oz can pureed tomatoes
1/2 c dried parsley
1/4 c dried basil
1/4 c dried oregano
1.5 cloves garlic, minced
1/4 c minced onion
2 t chili powder
2 t sugar
2 small bay leaves
2 t Worcestershire sauce
1 carrots, peeled and cut into 2-3 pieces
1.5 T salt
1 c chopped pepperoni, optional
- Combine all of the ingredients in your Instant Pot and stir well, making sure to scrape the bottom.
- Lock your lid on and set your Instant Pot to manual, high pressure for 25 minutes.
- Once it finishes, allow to natural pressure release for 5 minutes before opening the valve to release the rest of the pressure.
- Remove the carrots and bay leaves, stir it up and serve!