Instant Pot Arrabbiata Meat Sauce with Veggies: Whole30, Paleo, Gluten-Free, Keto

  • Author: paleobailey
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Beef
  • Method: Instant Pot
  • Cuisine: American (Italian Inspired)


  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 diced yellow onion
  • 1 cup diced carrot (about 23 long carrots)
  • 1 cup finely diced zucchini
  • 1.5 lbs. ground beef
  • 1 (24 oz.) jar Primal Kitchen Arrabbiata Sauce


  1. Heat the olive oil in the instant pot on “sauté mode”. Once hot, add in the minced garlic and minced onion. Saute for 2-3 minutes, until garlic is fragrant and onions are almost translucent
  2. Add in the diced carrots and let saute another 2 minutes. Then, add in the ground beef and break up the beef while it begins to brown. Do not brown it all the way through, only about halfway, browning for about 6-8 minutes
  3. Add the zucchini on top of the ground beef, onion and carrot mixture, and then add in the jar of sauce over the top of all of the ingredients. Do not stir, and place the lid on the instant pot. Put the toggle onto “sealing”, and cook on high pressure for 10 minutes
  4. Once the instant pot has finished, do a quick release of the pressure and remove the lid
  5. Serve by ladling over your veggie noodles, mashed potatoes or zucchini boats!


  • If you use ground beef that is less than 93% lean, you may want to drain it prior to pressure cooking
  • If you’re using just a jar of regular marinara, you can definitely make this recipe with that, too. Either use as is, or add 1 tablespoon of crushed red pepper chili flakes into the instant pot prior to pressure cooking.

Nutrition Facts:

  • Calories: 268
  • Fat: 7.2 g
  • Carbohydrates: 11.1 g
  • Fiber: 2.2 g
  • Protein: 23.3 g

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