This Instant Pot spaghetti sauce is packed with flavor and pairs perfectly served with spaghetti squash. Perfect for Whole30, low carb, or gluten-free diets.
(Originally published January 21, 2019. Updated content and tips January 5, 2020.)
We originally created this dish as a Whole30 compliant alternative to traditional spaghetti. However, the sauce has become a winner in our house, even when not following Whole3o. Serve the sauce over your favorite pasta, or up the veggie content of traditional spaghetti by serving it over Instant Pot spaghetti squash (squash recipe included below).
Why This Recipe Works
- There’s no need to simmer your sauce all day for great flavor when using an Instant Pot. The pressure of the Instant Pot leads to rapid and intense boiling, which creates amazing flavor in less time.
- This sauce pairs perfectly with traditional pasta, or prepare it with spaghetti squash (recipe below), for a healthy, low-carb, gluten-free and high-fiber alternative to traditional pasta.
- The Instant Pot makes it easy to prepare perfectly tender, but not mushy, spaghetti squash every time.
How to make Instant Pot Spaghetti Sauce with Spaghetti Squash
And this is the AMAZING Result…
- To make this Whole30 compliant, omit sugar and, ideally, use 100% grass fed beef.
- This sauce is delicious served over pasta of choice. Serve with spaghetti squash or zoodles for a low-carb, whole30 option, or serve with your favorite traditional pasta.
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Instant Pot Spaghetti Sauce with Spaghetti Squash
- 5 lb. spaghetti squash
- 2 Tbsp. olive oil
- 1/2 cup yellow onions diced
- 2 1/4 tsp. sea salt divided
- 8 oz. baby bella mushrooms roughly chopped
- 1 Tbsp. garlic minced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. fennel seeds
- 1 lb. ground beef 85/15*
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 28 oz. crushed tomatoes
- 15 oz. tomato sauce
- 1 tsp. sugar leave out for Whole30
- Cut spaghetti squash in half lengthwise. Scoop out seeds and pulp. Place trivet in pot, along with 1 cup of water. Place squash on top of trivet. Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove squash from pot and set aside to cool.
- Clean out pot, then... Using sauté setting – add oil, onions, and 1/4 teaspoon of salt to pot and cook for 3-4 minutes, until soft and translucent.
- Add mushrooms, garlic, oregano, basil, and fennel seeds to pot. Cook for about 10 minutes, until mushrooms have released their juices and then evaporated. Remove and set aside.
- Continuing on sauté setting – add ground beef, 1 teaspoon of salt, and black pepper to pot. Break beef up as much as possible and cook until thoroughly browned. Drain and return to pot.
- Return mushrooms to pot, along with garlic powder, and onion powder and mix well. Pour in crushed tomatoes, tomato sauce, 1 teaspoon of salt, and sugar. Mix well. Then lock lid and cook for 5 minutes at high pressure.
- Meanwhile... Using a fork, scrape out flesh from each half of squash, making sure not to get any shell. Place in a large bowl. Just before transferring to serving dish, season spaghetti squash with salt to taste.
- Once cook time is complete, quick-release pressure. In each individual serving dish, add spaghetti squash and top with desired amount of sauce.
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