This paleo Instant Pot Spaghetti Sauce can be used for spaghetti, spaghetti squash, or really for any vessel of delivery. It’s great to make a big batch and have some ready for a quick weeknight dinner!
I have been in need of nutritious and mostly hands-off meals. Our house was hit with what will be forever known as “The plague of 2018.” I haven’t been this sick in years decades. I managed to get some sort of flu-sinus infection on top of Strep throat. I am still feeling run down, sleeping 10-12 hours per night. Still, with all that sleep, I feel run down and weak, making me really grateful I can work from home and be flexible with my hours to work around my sleep schedule.
I have been equally full of gratitude that I don’t have anyone else to take care of, feed, or care for. You moms are amazing! No one that I would have been responsible for would have made it thru the last 2 weeks. I barely made it. I survived on orange juice with ginger ale, turkey broth, tea with honey, and anything else Instant Pot.
I am hoping this bug is shaken soon and I’m back to normal. I need to make New Year’s resolutions and get into a routine. And get to work developing more gluten-free Instant Pot recipes for everyone!
Serve this with the perfect Instant Pot Spaghetti Squash.
How’s your New Year going?
Instant Pot Spaghetti Sauce
- Total Time: 1 hour 5 minutes
Description
Paleo friendly Instant Pot Spaghetti Sauce is great as a big batch, or whip up for a quick dinner any night of the week!
Ingredients
- 1.5 cups diced onion
- 2 cups diced peppers
- 3 lbs ground beef
- 1 pint canned tomatoes
- 2 tsp oregano
- 1 tsp rosemary
- 2 tsp basil
- 1 tsp salt
- 1/2 tsp dried chilies
- 1 tsp honey (optional)
- 1 13 oz can tomato paste
- 1 13 oz can hot water
- 1 cup diced carrots
- salt to taste
- pepper to taste
Instructions
- Put ground beef in liner and press sautee -adjust- high.
- Stir in all ingredients and the meat will brown, and veggies will soften. (except salt and pepper to taste)
- Once the meat is browned, and all ingredients are combined put the lid on and press manual pressure.
- Set for 20 minutes and allow a natural pressure release (about 10 minutes).
- Serve or put into containers to freeze.
- Prep Time: 25 min
- Cook Time: 40 min
- Method: Instant Pot
I confess! NO Instant Pot here. I have been OBSESSED WITH my air fryer and just can’t stop, won’t stop! We also have a slow cooker but………. Yeah, that barely gets used, by me at least – when I find cooking equipment that does EXACTLY what I want it to do… It’s hard to veer off track! Ha! I love this recipe though!!! Totally wouldn’t work in an air fryer but I can make an exception for it!
You’re kidding me! It continues to surprise me that there are food bloggers who don’t have Instant Pots yet. Insanity.
Air fryer… whose are the things that use a tiny amount of oil? Crispy fries? That’s cool. My parent’s have one of those.
You sure this wouldn’t work in the air fryer? I feel like where these’s a will there’s a way….