INSTANT POT SPAGHETTI SAUCE

Ingredients

• 2 tablespoons olive oil
• 2 lbs hot or mild ground Italian sausage
• 4 tablespoons tomato paste
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 30 oz tomato sauce
• 3/4 cups water
• 4 tablespoons dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt (or to taste)
• 10-12 medium fresh tomatoes (diced (or 28 oz canned diced tomatoes))

Instructions

1. Set Instant Pot to Saute.
2. Once the Instant Pot reads hot, add the olive oil.
3. Once the olive oil is hot, add the ground Italian sausage, do not move it for 1 minute, to get a nice sear on it. Break it up using a wooden spoon as it cooks.
4. Once the sausage is no longer pink, add minced garlic, tomato paste and brown sugar. Stir and cook for 1-2 minutes.
5. Add tomato sauce and water. Stir to combine.
6. Add the rest of the ingredients and stir to combine. Adjust for salt and pepper.
7. Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 14 minutes on High Pressure. If you are using canned tomatoes, cook for 10 minutes on High Pressure.
8. Once Instant Pot beeps to show that it’s done, do a 15 minute Natural Pressure Release (NPR). Carefully release any remaining pressure.
9. Turn off the Instant Pot. Remove the lid and using an immersion blender, puree the sauce until desired consistency, it depends how smooth you want it. Taste and adjust for salt and pepper.
10. Serve over pasta topped with cheese and fresh basil.

From: myglasgow