Spaghetti with Italian Sauce – In the Instant Pot
Dad’s favorite food in the world is his Mom’s recipe for “Spaghetti and Sauce with meatballs & sausage”, he could eat it every day. The problem is that to make it using the recipe handed down from his Nana takes 6 plus hours. So, Dad decided to see if he could modify the family recipe to make it work in the Instant Pot and he did! This only takes about an hour and the taste is very close to the original!
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Servings: 6
Calories: 3547kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 8 2 oz Homemade Italian Meatballs See recipe in post.
- 5 Italian Sausage Links
- 2 Cans 28 oz Peeled Plum San Marzano Tomatoes
- 1 Can 6 oz Tomato Paste
- 1 cup Water
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- 4 Bay Leaves
- 2 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon Minced Garlic
- ¼ cup Extra Virgin Olive Oil Estimated, just use enough to cover bottom of pressure cooker.
- 1 lb Cooked Spaghetti
Instructions
- Set your Instant Pot to sauté and adjust to the more setting.
- Add enough extra virgin olive oil to coat the bottom of the inner pot.
- Once the oil is shimmering after a couple of minutes add in your meatballs.
- Fry the meatballs until golden brown, turning them after about 2 to 3 minutes a side.
- Remove the meatballs from the inner pot and set aside.
- Add your Italian Sausage and fry until golden brown, turning them after about 2 to 3 minutes a side.
- Remove the Italian Sausage and set aside.
- Add minced garlic and and stir until just browned. Make sure you do not burn it.
- Add in the tomato paste and stir and scrape the bottom of the inner pot to pick up all the bits left over from frying the meatballs and sausage.
- Pour your two cans of Peeled Plum San Marzano tomatoes to a large bowl. Grab and crush the whole tomatoes with your hands. Make sure to keep the tomato submerged under the sauce or you will squirt tomato juice everywhere. Make sure you crush all the whole tomatoes.
- Add the Italian Sausage & meatballs back into the inner pot where the tomato paste has been simmering.
- Pour all of the crushed tomatoes over the Italian Sausage & Meatballs.
- Add the 1 Cup of water. Apparently some of the pressure cookers will not seal without the addition of the cup of water. In my cooks my unit has sealed. If you have the 6qt IPLUX it will not show a burn notice. It will just not pressurize and begin counting down. You will know your cooker has pressurized if the button by the toggle pops up. If it did not you can open the cooker (if it was pressurized you would not be able to open the lid) and add additional water.
- Add all of the spices to the pot and mix well.
- Put the lid on the Instant Pot and lock it. Make sure you set the toggle to sealing.
- Cook on the manual setting for 20 minutes.
- Once the Instant Pot beeps and is done let it sit for 10-20 minutes and do a natural release. There won't be much steam if any released when you hit the toggle after that.
- You can not enjoy your "sauce with meat" as Dad's mom called it. One of the really nice things about this recipe is it just gets better the longer you leave it on warm in the instant pot.
Video
Nutrition
Calories: 3547kcal | Carbohydrates: 235g | Protein: 126g | Fat: 238g | Saturated Fat: 73g | Cholesterol: 431mg | Sodium: 11290mg | Potassium: 5252mg | Fiber: 29g | Sugar: 48g | Vitamin A: 3639IU | Vitamin C: 131mg | Calcium: 631mg | Iron: 31mg
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