Pressure Cooker Spaghetti Sauce

Pressure Cooker Spaghetti Sauce

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
798 Calories
19g Fat
117g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 798
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 36%
Cholesterol 66mg 22%
Sodium 700mg 30%
Total Carbohydrate 117g 43%
Dietary Fiber 9g 33%
Protein 41g
Calcium 286mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Classic, Italian-style spaghetti sauce recipes often call for hours of simmering on the stove. Thanks to the pressure cooker, you can get a wonderful depth of flavor in under an hour. This recipe can be made using a stovetop pressure cooker or an electric model like the Instant Pot. Use the sauté function to brown the meat and cook the vegetables before pressure cooking.

Don't be intimidated by the ingredient list, it comes together quickly and easily. You can use different meats for this sauce if that's what you have on hand.

Serve this rich spaghetti sauce over freshly cooked plain, whole wheat, or gluten-free pasta of your choice and top with grated Parmesan cheese. Serve with some toasted garlic bread and a green salad tossed with tomatoes and a light vinaigrette. This sauce can also be used in a lasagna recipe, served over cooked ravioli or tortellini, or served on top of cooked spaghetti squash for a low-carb option.


  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage (bulk)
  • 1 (28-ounce) can stewed tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 cups fresh mushrooms (sliced)
  • 1 onion (chopped)
  • 2 stalks celery (chopped)
  • 1/3 cup fresh parsley (chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • Salt and pepper
  • 1 pound spaghetti (or other pasta)
  • 1 cup grated Parmesan cheese (optional)

Steps to Make It

  1. Gather the ingredients.

    Pressure Cooker Spaghetti Sauce ingredients

    The Spruce / Kristina Vanni

  2. In a 6 or 8-quart pressure cooker, cook the beef and sausage over medium heat until brown. Stir the meat often so it breaks up as it cooks. 

    beef and sausage cooking in a pressure cooker

    The Spruce / Kristina Vanni

  3. Remove the meat with a slotted spoon and drain off the excess fat from the pressure cooker.

    cooked meat mixture in the pressure cooker

    The Spruce / Kristina Vanni

  4. Return the meat to the pressure cooker and add the stewed tomatoes, tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.

    add vegetables and spices to the pressure cooker

    The Spruce / Kristina Vanni

  5. Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.

    pressure cooker cooking ingredients for the sauce

    The Spruce / Kristina Vanni

  6. Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook the pasta until al dente according to the package directions.

    pasta cooking in a pot

    The Spruce / Kristina Vanni

  7. Drain the pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.

    drained pasta in a colander

    The Spruce / Kristina Vanni

  8. Use a natural or controlled release. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.

    pasta sauce in a pressure cooker, bay leave removed

    The Spruce / Kristina Vanni

  9. Serve the sauce over the cooked pasta. Sprinkle with the Parmesan cheese (if using).

    Pressure Cooker Spaghetti Sauce, served with pasta and cheese

    The Spruce / Kristina Vanni

Recipe Variations

  • Try a combination of ground pork and sausage or ground beef and pork. Ground lamb and sausage is also a flavorful combination.
  • Use your favorite mushrooms, such as cremini mushrooms, portobellos, plain button mushrooms, or a mixture.
  • More vegetables would also be a good addition to this simple recipe, such as small diced carrot or zucchini.

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