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Instant Pot Spaghetti Sauce with Meat for Canning or Freezing: Disabled Kitchen Recipe:

I have been trying to crack the Instant Pot spaghetti sauce nut for a long time. Most Instant Pot spaghetti sauce recipes I’ve seen require ridiculous amounts of work and hoop jumping to avoid a burn warning, and you still end up with a burn warning. A lot of the recipes don’t even warn you that you will get the burn warning.

Also, most aren’t even close to the authentic Italian sauce. The things that don’t make my sauce 100 per cent authentic are using beef for the meat, the addition of celery, and no wine.

If you follow my recipe to the letter, you can have delicious sauce in four easy steps, and for real, no burn warning.

In the notes of the recipe, you’ll find instructions for cooking pasta in an Instant Pot for if you have a second pot. 

You can pressure can this recipe or freeze it. If canning, it must be done under pressure. Do not water-bathe. Process at 11 lbs of pressure, adjusting for altitude, for 1 hour and 15 minutes.

I hope you enjoy!

Needed Equipment:

  • 6 quart Instant Pot
  • Bowl
  • Measuring cup and spoons
  • Knife
  • Cutting Board
  • Garlic Press
  • Wooden Spoon
  • Can Opener
  • Immersion blender with chopper attachment or food processor

Disabled Kitchen Recipe: Instant Pot Spaghetti Sauce for Canning or Freezing

A delicious and nutritious easy-to-make mostly authentic spaghetti sauce.
Servings 6 500 mL jars
Prep Time 10 mins
Cook Time 20 mins
Natural Release 10 mins
Total Time 40 mins


  • 6 quart Instant Pot
  • Bowl
  • Measuring cup and spoons
  • Knife
  • Cutting Board
  • Garlic Press
  • Wooden Spoon
  • Can Opener
  • Immersion blender with chopper attachment or food processor


  • 1 tbsp olive oil extra virgin
  • 454 g lean ground beef
  • 1 small onion chopped or diced
  • 3 celery stalks chopped or diced
  • 1 cup water
  • 1 tbsp Italian herb seasoning paste or 1 ½ tsp dried
  • 1 tbsp minced garlic
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 796 mL can crushed tomatoes
  • 680 mL can tomato sauce
  • 156 mL tomato paste


  • Turn on Instant Pot to “Sauté”. Once hot, add olive oil, ground beef, onion and celery. Sauté until beef is crumbly, 3-5 minutes. You may season with a little bit of salt and pepper when sautéing.
  • Turn off the Instant Pot. In the following order add: water, herb paste, garlic, brown sugar, pepper, salt, crushed tomatoes slowly as to not churn, tomato sauce slowly as to not churn, tomato paste. DO NOT STIR or you will get a burn warning.
  • Place lid. Cook at High Pressure for 10 minutes. Natural release for 10 minutes. You may release any remaining pressure or just let it sit until all pressure has released.
  • Remove lid. Stir.
  • If you are going to jar the sauce, can at 11 lbs pressure -- adjusting for altitude -- for 75 minutes. DO NOT WATER-BATHE CAN.


If you have a second Instant Pot and want to cook your pasta in it, use the tables below to determine cooking time. Cooking time is at high pressure. Water formula is two cups for every 227g (8oz) of pasta.
Natural pressure release for 5 minutes, then quick release any remaining pressure. If there is any water remaining, cook under high pressure for another 1 minute.
**0 is a real cooking time. Set your pot to 0. Your pot will come to pressure and then stop.
pasta in the instant pot
Author: Jules Sherred
Calories: 234kcal
Course: Main Course
Cuisine: Italian
Keyword: Quick & Easy


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