Instant Pot Meat Sauce

3.54 from 103 votes

This Instant Pot meat sauce is thick, hearty, and flavorful. Make this pasta sauce recipe tonight for a quick and easy family favorite meal.

Prep Time10

Cook Time30

Total Time40

Course: dinner, Sauces

Cuisine: American, Italian

Keyword: homemade sauce, Instant Pot Recipe, Instant Pot Sauce, meat sauce

Servings: People

Author: Olivia Ribas

Ingredients

1 ½ tablespoons olive oil
½ cup white onion diced
1 cup carrot diced
½ cup celery diced
½ cup pancetta diced
2 pounds grass-fed ground beef
½ tablespoon clove garlic — minced
1 ½ tablespoon tomato paste
1 teaspoon dried basil
1 ½ teaspoons Italian Seasoning
1 teaspoon salt
black pepper to taste
½ cup beef stock
28 oz 1 can crushed tomatoes
2 cups any tomato sauce you prefer
2 bay leaves
2 tablespoons chopped fresh parsley leaves

Instructions

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes.
Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it’s browned about 7-10 minutes. Don’t forget to use a wooden spoon to break the meat up into small pieces in the pot; drain excess fat.
Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.
Stir in beef stock, scraping any browned bits from the bottom of the pot. Stir in crushed tomatoes, tomato sauce and bay leaves.
Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 20 minutes. Mine took about 15 minutes to reach pressure. After the 20 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don’t forget to stir often. Garnish with fresh chopped parsley and serve immediately.

Video

Notes

Stove Instructions:

In a large pot, olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes. Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it’s browned about 7-10 minutes. Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper. Stir in beef stock, scraping any browned bits from the bottom of the pot. Stir in crushed tomatoes, tomato sauce and bay leaves. Simmer partially uncovered for 30-45 minutes, stirring occasionally. Enjoy!

To store: You can tightly wrap the meat sauce, once cooled, and store it in the fridge for up to 3 days.

To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.

To freeze: Tightly wrap and freeze for up to 3 months.

Nutrition