Whole30 Instant Pot Spaghetti Sauce

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


  • 1 pound ground beef
  • 1 can diced tomatoes (with liquid)
  • 1 can crushed tomatoes (with liquid)
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 long carrot, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil (or substitute the oregano and basil for 2 tablespoons Italian seasoning blend)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. In sauté mode, brown ground beef in the instant pot
  2. After about 10 minutes when beef is mostly cooked, remove and drain liquid
  3. Set ground beef aside
  4. Add olive oil to the instant pot
  5. Place carrots in the bottom, still in sauté mode
  6. Once carrots have begun to soften, about 4 minutes, add in garlic, onions and celery
  7. Continue sautéing another 3 minutes
  8. Note: the veggies will not be all the way cooked at this point, but they will once they’re done with the pressure cooking
  9. Add the ground beef back into the instant pot along with the spices and tomato paste and mix in with the veggies
  10. Cover mixture with 1 can of diced tomatoes and 1 can of crushed tomatoes and don’t stir
  11. Place the top on the instant pot and cook for 15 minutes on “high pressure” mode, ensuring the release knob is closed
  12. Once it’s done cooking, turn the knob and let all the steam out before removing cover for quick release
  13. If your sauce looks runny, that’s okay! Select sauté mode and the excess water will begin to evaporate
  14. The sauce should be reduced and thickened quickly
  15. Taste and season with more salt and pepper per taste
  16. Serve and enjoy!


I meal prep this into 4 individual servings. This recipe is easily doubled and freezes well.

Did you make this recipe?