Ingredients
- 1 pound ground beef
- 1 can diced tomatoes (with liquid)
- 1 can crushed tomatoes (with liquid)
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 long carrot, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil (or substitute the oregano and basil for 2 tablespoons Italian seasoning blend)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In sauté mode, brown ground beef in the instant pot
- After about 10 minutes when beef is mostly cooked, remove and drain liquid
- Set ground beef aside
- Add olive oil to the instant pot
- Place carrots in the bottom, still in sauté mode
- Once carrots have begun to soften, about 4 minutes, add in garlic, onions and celery
- Continue sautéing another 3 minutes
- Note: the veggies will not be all the way cooked at this point, but they will once they’re done with the pressure cooking
- Add the ground beef back into the instant pot along with the spices and tomato paste and mix in with the veggies
- Cover mixture with 1 can of diced tomatoes and 1 can of crushed tomatoes and don’t stir
- Place the top on the instant pot and cook for 15 minutes on “high pressure” mode, ensuring the release knob is closed
- Once it’s done cooking, turn the knob and let all the steam out before removing cover for quick release
- If your sauce looks runny, that’s okay! Select sauté mode and the excess water will begin to evaporate
- The sauce should be reduced and thickened quickly
- Taste and season with more salt and pepper per taste
- Serve and enjoy!
Notes
I meal prep this into 4 individual servings. This recipe is easily doubled and freezes well.
Find it online: https://www.wholekitchensink.com/instant-pot-spaghetti-sauce/