Instant Pot Spaghetti Sauce
2 lbs ground Italian Sausage (1 hot, 1 mild)
1 Tbsp extra virgin olive oil
28oz can crushed tomatoes (low sodium)
44oz tomato sauce (one 28oz can + one 16oz can)
6oz tomato paste
1/2 cup water
6 cloves garlic, minced
2 Tbsp Italian seasoning
1 Tbsp onion powder
1 Tbsp basil
1 Tbsp sugar
1/4 tsp crushed red pepper flakes
Salt & pepper, to taste
1. Set instant pot to saute function. Once hot, add olive oil and italian sausage and let brown. Add garlic and stir frequently until fragrant, should be a minute or two.
2. Add remaining ingredients and stir well. Place lid on and make sure the vent is set to ‘sealing’. Set to pressure cook on high pressure for 10 minutes. Let it naturally release for another 10 minutes, then manually vent for the rest.
Freezer friendly — just place it in an airtight container or ziplock! To defrost, place it in the fridge a day or two before you plan on using it.
*Italian sausage can be subbed out entirely for a vegan sauce, or you can substitute it for ground turkey as a leaner option.
Author, Emi Mraule, Head Coach, @emimraule