Recipe ~ Instant Pot Spaghetti

As always, if you just want the recipe, without the story behind it, click here.

This is basically just my regular spaghetti sauce recipe, but with instructions for including the pasta right in the pot instead of cooking it separately in a different pot. The only differences are the pasta in the pot and the addition of extra water.

 I had previously found a recipe elsewhere for Instant Pot spaghetti, but I only really was going for the information I needed for time and additional liquid, cause the recipe itself was just straight up jarred sauce and pasta, which, IMO, doesn't really qualify as a recipe at all, but rather, a method. Anyway, I took into account the fact that the sauce would already be hot, and adjusted the cook time and liquid addition accordingly, and that's it. But I figured I'd post it anyway, since it's Spaghetti September and all. (Yes, I'm still going with that. I won't stop. I will make it a thing.)

 

So, without further ado, I present to you... 

Instant Pot Spaghetti

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 30-40 minutes (including time to come to pressure & natural release time)

Equipment:

•  Instant Pot or other electric pressure cooker

 Ingredients: 

• 2 lbs Ground Beef, Meatballs, Italian sausage, or other meat (can reduce for cost or health)
• 1-3 Tbs Olive Oil
• 2 Lg Yellow Onions, Diced
• 2 green bell peppers, seeded & diced
• 6 cloves garlic, minced
• 1/4 lb or so carrots, chopped (or minced, it you want to hide them)
• 3-4 Lg stalks celery, roughly chopped
• about 8oz sliced mushrooms of desired type (fresh or canned-drained) 
• 1 Cup white wine (can sub red/merlot) 
• 2 cans (28oz) diced or stewed tomatoes (or 4 14oz)
• 1 can (14oz) crushed/pureed tomatoes
• 1 can (4oz) tomato paste
• 16-24oz good store-bought or homemade marinara sauce
• 1 Tbs Italian seasoning
• 2-4 plums, figs, or dates (fresh or dried), chopped, diced, or pureed (Or sub 2 Tbs sugar)
• 2 tsp sea salt
• 1/2 teaspoon crushed red pepper (optional)
• 1/4 Cup finely minced fresh parsley (or 3 Tbs parsley flakes), more to taste
• 1 whole rind from one wedge parmesan (optional)
• 1/2 Cup grated parmesan cheese (optional)    
• 4 Cups water or broth
• 1 lb spaghetti pasta, broken in half 

 

Directions: 

• Set to sauté, add meat to pot and start to brown, breaking up into smaller pieces if ground.
• Add garlic onion, peppers, and seasonings, and continue sautéing, stirring regularly, until onion starts to turn translucent, adding olive oil if needed to prevent sticking (not usually needed with leaner meats).
• Add additional veggies and cook for another 3-5 minutes.     
• Deglaze pot with wine allowing it to boil and reduce for about 1 minute.
• Add tomatoes, paste, sauce, plums/figs/dates/sugar, parsley, Parmesan grated + rind and crushed red pepper (if using), and stir well.
• Seal and cook on high pressure for 20-30 minutes w/natural release, or 30-35 minutes w/quick release.
• Remove lid, add broth/water, stirring down to bottom of pot as well as able.
• Add pasta to pot in a criss-cross pattern, ensuring it is completely covered in liquid by pushing down with spoon or ladle. 
• Seal and cook on high pressure for 6 minutes w/natural release 
• Stir well & serve

Recipe ~ Extra Veggie & Meat Spaghetti Sauce (Instant Pot, Slow Cooker, or Stovetop)

 

As always, if you just want the recipe, without the story behind it, click here.

It seems like almost every search these days for a recipe for any meat dish, but with lots of vegetables ends up being a vegetarian or vegan recipe. Now, I'm not knocking those, and I'm not one to insist on meat with every meal, or even every day, but I AM a confirmed omnivore, and I want it all! 

So, as per my usual, I set out to make it so, and, in honour of Spaghetti September (What do you mean that isn't a thing? It is so! I totally didn't just invent it on the spot!    OK.. I might have.    Fine! I made it up, but it's a good idea!), and on the heels of my homemade marinara recipes, which are great in this spaghetti sauce, decided it was a good time to post it! 

 

My mom's spaghetti sauce always had celery in it, but only a little, and there wasn't minced garlic either - just a little garlic powder, but I prefer the real thing so I knew I wanted to add both of those. Nor did it have much of anything else. It was a very standard sauce, made by adding browned ground beef or Italian sausage, onions, celery, Italian seasoning, and maybe some mushrooms to a can of Ragu. And it was good! I always looked forward to Spaghetti and spinach night (cause, for whatever reason, fresh or frozen spinach, pan "fried" in butter with salt and pepper was ALWAYS the side dish with spaghetti), and always wanted seconds if I could fit it in. But, once my kids were older and the husband was history, I started doing a lot more experimenting with elevating my culinary cred, and had TIME to devote to creating and testing more recipes, I was no longer willing to settle for just "good". 

 

I wanted something that brought together the old nostalgia with some of the sauces I'd had at authentic, Italian restaurants, and was healthier, and had enough vegetables in it that it not only packed in more delicious flavour, but also provided a full serving of veggies with every serving, so certain people who would eat the main dish, but eschew the the veg sides would at least get some extra nutrition. 

So, I looked up a bunch of "the best" recipes, went down several rabbit holes researching what was authentically "traditional, and why, exactly what various ingredients do for the end result in a tomato based meat sauce, discovering that some things actually have chemical reactions aside from the taste of the ingredient, that works with the other ingredients to create whole additional layers of flavour and/or texture (Yay Science!!). I learned a lot, made and ate a lot more spaghetti (I know.. Torture me! LOL), and eventually, perfected (IMO) my final recipe!

 

 There are a few "secret ingredients" in this recipe that really make it shine, from the celery, with its fresh, herbaceous notes, and carrots, giving it the warm, mellow, almost nutty tones, to the addition of pre-prepared marinara to add that extra, robust punch. The red wine brings richness, depth, and complexity, balancing the tomato's acidity with earthy, fruity notes, as well as dissolving fats and triggering flavour molecules from other ingredients, making the overall sauce richer and heartier. 

But it is the plums, figs, or dates, in place of sugar that really push this sauce to another level, with a subtle, but very effective extra dimension and flavour nuance. 

The ingredients list allows for just using sugar, but honestly, it is worth it to use the fruit even if you don't have a crazy huge plum tree in your yard!

 

Extra Veggie & Meat Spaghetti Sauce

 Ingredients: 

    • 2 lbs Ground Beef, Meatballs, Italian sausage, or other meat (can reduce for cost or health)
    • 1-3 Tbs Olive Oil
    • 2 Lg Yellow Onions, Diced
    • 2 green bell peppers, seeded & diced
    • 6 cloves garlic, minced
    • 1/4 lb or so carrots, chopped (or minced, it you want to hide them)
    • 3-4 Lg stalks celery, roughly chopped
    • about 8oz sliced mushrooms of desired type (fresh or canned-drained) 
    • 1 Cup white wine (can sub red/merlot) 
    • 2 cans (28oz) diced or stewed tomatoes (or 4 14oz)
    • 1 can (14oz) crushed/pureed tomatoes
    • 1 can (4oz) tomato paste
    • 16-24oz good store-bought or homemade marinara sauce
    • 1 Tbs Italian seasoning
    • 2-4 plums, figs, or dates (fresh or dried), chopped, diced, or pureed (Or sub 2 Tbs sugar)
    • 2 tsp sea salt
    • 1/2 teaspoon crushed red pepper (optional)
    • 1/4 Cup finely minced fresh parsley (or 3 Tbs parsley flakes), more to taste
    • 1 whole rind from one wedge parmesan (optional)
    • 1/2 Cup grated parmesan cheese (optional)
    

Directions: 

    • Put pot (or skillet, if using slow cooker method) on med-high heat or IP to sauté, add meat to pot and start to brown, breaking up into smaller pieces if ground.
    • Add garlic onion, peppers, and seasonings, and continue sautéing, stirring regularly, until onion starts to turn translucent, adding olive oil if needed to prevent sticking (not usually needed with leaner meats).
    • Add additional veggies and cook for another 3-5 minutes.     
    • Deglaze pot with wine allowing it to boil and reduce for about 1 minute.
        • If using SLOW COOKER, transfer contents of pan to slow cooker. 
    • Add tomatoes, paste, sauce, plums/figs/dates/sugar, and crushed red pepper (if using), and stir well.
        • If using INSTANT POT, stir in minced parsley, and Parmesan grated + rind.
    • Cook:  
        • Instant Pot: Seal lid and cook on high pressure for 20-30 minutes w/natural release, or 30-35 minutes w/quick release.
        • Slow Cooker: Cook on high 4-6 hours, or low 8-16 hours.
            • During the last hour of cooking, stir in minced parsley, and Parmesan grated + rind.
        • Stovetop: Reduce heat to low and gently simmer for 1-2 hours, stirring occasionally to prevent sticking. 
        • During the last 20 minutes of cooking, stir in minced parsley, and Parmesan grated + rind.  

Recipe ~ Quick & Easy Marinara

 

As always, if you just want the recipe, without the story behind it, click here.

This is my cheater version of marinara, and an edited version of the first recipe I ever used to make homemade marinara. It has nowhere near the depth and flavour explosion of my my full marinara recipe, but it is still good enough to rival most of the chain restaurants, and is ready in under 20 minutes. 

 The original recipe I found used butter, instead of olive oil, garlic powder instead of minced garlic (which is easy to keep on hand - I actually use dried, minced garlic, which I reconstitute in a small jar and keep in my fridge. Even professional chefs say there is minimal difference in cooked sauces and simmered/stewed dishes), no wine or wine vinegar, and just some dried oregano and either parsley or basil (can't remember which), instead of Italian seasoning. This takes the same amount of time and effort.. maybe an extra minute or less, and tastes way better, which is why it's posted here, instead of just letting people find that other one when searching. The OG tasted decent, for sure, but it was more like sauce packet marinara, vs chain restaurant marinara, if that makes sense. 

 

If you want to make something more like the little hole in the wall, authentic, family owned Italian restaurant, or nonna would serve, then you'll have to put in the extra time and effort for this recipe. Trust me. It's WORTH IT! But if you just want a darn good sauce for some pasta or mozzarella sticks right now, follow the instructions below. 

 Quick & Easy Marinara

Equipment:

• Medium saucepan.
• Something to stir with.
• Measuring cups/spoons/good eyeball.

Ingredients: 

     • 2 Tbs extra virgin olive oil 
    • 1-2 cloves garlic, minced
    • 1(6 oz) can tomato paste
    • 1 1/2 cups water 
    • 1 Tbs red wine vinegar or 2 Tbs dry, red wine
    • 1 tsp Italian seasoning
    • a dash each of Salt and pepper, to taste
    • Pinch of sugar

Directions: 

     1. Heat olive oil over medium heat in a medium saucepan. Add garlic and cook 1-2 minutes, until tender.

    2. Add remaining ingredients, bring to a boil over medium heat, stirring occasionally.

    3. Reduce heat, cover and simmer for 10 minutes. Taste, and adjust seasoning as desired.

Recipe ~ Majorly Mouthwatering Marinara (Instant Pot, Slow Cooker, or Stovetop)

As always, if you just want the recipe, without the story behind it, click here.

This big batch marinara can be made in the Instant Pot (or similar), slow cooker, or the stove top, and there are specific instructions for each. A food processor will come in very handy, but isn't absolutely necessary. It's such a big batch because it is a bit time consuming, and, trust me - you're going to want to have more on hand that just one meal's worth! So, have airtight, freezer safe containers on hand to store for later, and/or gift to others. Or, if you're really not into the make ahead thing at all or have zero freezer space, you can scale the recipe down. 

  

I resisted the urge to label this, "The BEST Marinara", because that's already been done multiple times, and that is subjective anyway. 

 

 That said, this recipe was created by testing many of "the best" recipes out there, from handed down family recipes, to restaurants, famous cooking shows, food networks, and food websites, to find the best of the best, then combining elements, methods, and ingredients to come up with a marinara that isn't missing anything, is well balanced, aromatic, the perfect texture, and truly embodies the classic, Italian, family recipes, melded with modern, fine dining experiences. My taste buds and test kitchen tasters say I nailed it, but don't take our word for it! Give it a shot and decide for yourself!

 The amount of olive oil may seem excessive, but it's really not. The additional olive oil - and be sure to use good quality, extra virgin olive oil -  improves the texture and gives it that "secret ingredient" level taste punch than may lesser recipes lack. 

 

If you're looking for a much quicker and easier, but still delicious marinara, check out my recipe for quick and easy marinara (releasing 2025.09.29, so the link won't work 'til then). If you're ready to put in the effort for the explosion of flavours, texture, and nuance of the genuine article, follow the instructions below, and prepare your palate for a delectable delight!  

 

Khaos' Marinara

Equipment:

• large Dutch oven (for stove top), heavy bottom skillet (for slow cooker), or an Instant Pot (or other electric pressure cooker).
• Food processor, blender, or potato masher type tool and large mixing bowl.

Ingredients: 

    • 1/4 Cup extra virgin olive oil 
    • 8-10 cloves garlic, minced
    • 2 (28oz) cans crushed/pureed tomatoes
    • 1(6 oz) can tomato paste
    • 1/2 Cup or a little more Merlot (or other dry, red wine)
    • 1/4 Cup fresh basil, finely chopped
    • 2 Tbs fresh oregano, finely chopped
    • 2 tsp fresh thyme, finely chopped
    • 2 tsp fresh rosemary, finely chopped
    • 1 tsp fresh marjoram, finely chopped
    • 1-2 Tbs fresh parsley, finely chopped
        (You can sub the fresh herbs for 2 Tbs Italian seasoning, or individual dried herbs - just use 1/3 the amount of dried, and make sure there is parsley in the seasoning mix, or add your own)

    • 1/2 tsp sea salt
    • 1/2-2 tsp fresh ground black pepper or medley (optional)
    • 1 tsp sugar

Directions: 

•  Pour tomatoes into bowl of food processor or blender, and puree until smooth, OR place in a large bowl and use hands and/or a masher to crush tomatoes until no large chunks remain and are as smooth as possible.
• Heat olive oil in a large Dutch oven (for stove top), heavy bottom skillet (for slow cooker) over medium-low heat - or the inner liner of the Instant Pot on sauté until shimmering. 
• Add garlic and cook for 1 minute.
• Add red pepper flakes (if using) and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
• Add tomato paste, and cook stirring often, until the paste is darker in color and fragrant, about 2-3 minutes.
• Add wine and deglaze pan, making sure nothing is left sticking to the pan, and allow to reduce for a minute or so.
• IF USING SLOW COOKER: Dump contents of skillet and all remaining ingredients into slow cooker, cook on high 4-6 hours, or low 6-12 hours, and skip to last step. Otherwise...
• Add remaining ingredients and bring to simmer.
• IF USING INSTANT POT: Seal lid and cook at high pressure for 30 minutes with a natural release, and skip to last step. Otherwise...
• Reduce heat to continue a gentle simmer, and cook, stirring occasionally, for an hour or two, until no longer acidic tasting and flavours are fully melded. 
• Serve over whatever sounds good, and portion the rest into 8-16 oz airtight containers for later. 

 Notes: 

• Can be stored in the fridge for a week or two, regular freezer up to 6 months, if airtight, and deep freezer indefinitely. (will still be safe to eat indefinitely in regular freezer, but taste and texture may change slightly) Vacuum seal containers before freezing for maximum freshness.