Instant Pot Spaghetti Sauce

First minced the garlic, carrots, celery, and large onion.

Pro Tip: Speed up the prepping by using a food processor to mince the ingredients.

First, season the ground beef generously with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) of olive oil in the pressure cooker. Ensure the oil is coated over whole bottom of the pot.

Then, add the ground beef in pressure cooker. The ground beef will begin to release moisture.

At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

Taste and adjust the seasoning with more kosher salt and ground black pepper.

Add the minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil in the pressure cooker. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Then, add in the minced carrots and celery. Sauté for another 3 minutes.

Taste & season with kosher salt and ground black pepper if desired.

Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon.

Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.

The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly.

Pro Tip: If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button).

Taste and season with more kosher salt.

Serve with: pasta, ravioli, garlic bread, or Instant Pot Spaghetti Squash!

Prepare the Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press “Sauté” button and “Adjust” button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says “HOT”).

Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure the oil is coated over whole bottom of the pot.

Add ground beef in pressure cooker. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.

Mix the Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) light soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.

Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.

Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.

Pressure Cook the Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure for 10 minutes + 5 minutes Quick Release. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.

Reduce and Season: The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt.