Every family has that one dish, a culinary masterpiece passed down through generations, steeped in tradition and flavor. For Dad, it’s his Mom’s “Spaghetti with Italian Sauce.” This iconic recipe, inherited from his Nana, represents the pinnacle of comfort food, a rich, savory symphony of flavors that could only be achieved through hours of patient simmering. Unfortunately, with modern life’s demands, dedicating six or more hours to a single meal often felt like an impossible luxury, relegating this cherished authentic Italian dish to special occasions or rare weekend endeavors. But what if you could capture that same deep, slow-cooked taste in a fraction of the time?
Enter the Instant Pot, or as the younger generation affectionately calls it, the “Instapot.” Dad, a firm believer in embracing modern kitchen innovations to simplify life without compromising quality, saw an opportunity. He wondered if this versatile appliance could bridge the gap between Nana’s timeless recipe and his desire for a convenient, everyday Italian feast. The challenge was clear: could the complex, nuanced flavors of a sauce that traditionally cooks for half a day be replicated in a pressure cooker?
The answer, to Dad’s delightful surprise, was a resounding yes! After careful experimentation and thoughtful adjustments to the family heirloom, he successfully adapted the recipe for the Instant Pot. The outcome is not just a passable imitation, but a truly remarkable rendition that comes incredibly close to the original authentic taste. The most astonishing part? This entire process, from prep to plate, now takes approximately one hour, transforming a labor of love into an accessible weeknight meal. This revelation means that Dad (and now you!) can enjoy this favorite Italian classic anytime the craving strikes, without the extensive wait.
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The Great Italian Debate: Sauce vs. Gravy
Ah, the age-old Italian-American culinary debate that can ignite passionate arguments at any family gathering: is it “sauce” or “gravy”? In our household, there was no question. It was always, unequivocally, “sauce.” The very index card on which Nana’s original recipe was meticulously scribbled bears the title “Sauce with Meat.” While I respect everyone’s traditions, in my humble opinion, gravy belongs on Thanksgiving turkey, not coating a beautiful plate of pasta. Furthermore, for a dish to truly be considered a proper “sauce” in our tradition, it must contain meat—be it savory meatballs, robust Italian sausage, or ideally, a harmonious combination of both. If it’s just tomatoes and herbs, without the hearty addition of meat, then what you have is simply marinara, a delicious but distinct preparation.
This linguistic distinction often highlights regional differences in Italian-American cuisine. In many southern Italian-American communities, particularly those with Neapolitan roots, the slow-cooked, rich tomato-based dish with meat is affectionately referred to as “gravy.” This term might stem from the hearty, almost stew-like consistency that develops after hours on the stove, resembling a rich meat gravy. However, in other regions, and certainly in our family, the term “sauce” prevailed. Regardless of nomenclature, the goal is always the same: a deeply flavorful, comforting, and perfectly balanced accompaniment to pasta.
The Non-Negotiable Ingredient: San Marzano Tomatoes
When crafting an authentic Italian Sauce, whether for the Instant Pot or a traditional stovetop simmer, the quality of your tomatoes is paramount. Dad can’t emphasize this enough: for a truly exceptional sauce, you must use San Marzano tomatoes. There’s something almost magical about these specific tomatoes, grown in the fertile volcanic soil of the Agro Sarnese-Nocerino region near Mount Vesuvius in Italy’s Valle del Sarno. Perhaps it’s the unique microclimate, the specific soil composition, or indeed a touch of magic, but these tomatoes are simply superior for sauce-making.
The European Union protects the authenticity of San Marzano tomatoes with a “Protected Designation of Origin” (D.O.P.) certification, ensuring that only tomatoes meeting strict criteria can bear the name. This regulation exists for a good reason – their unique characteristics are highly sought after, to the point where counterfeit varieties are regrettably common. So, why are these tomatoes so highly prized that people go to such lengths to produce and market knock-offs?
Genuine San Marzano tomatoes boast a thicker flesh, fewer seeds, and a distinct flavor profile that is notably less acidic, stronger, and inherently sweeter than your average plum tomato. These qualities contribute to a smoother, richer, and more balanced sauce that requires less doctoring with sugar or other additives. For years, Dad has relied on the “yellow can” – specifically the Cento brand, which proudly carries the certified “Pomodoro San Marzano dell’Agro Sarnese-Nocerino D.O.P.” label. Trust Dad on this culinary secret: investing in the right tomatoes will elevate your sauce from good to truly extraordinary. If you struggle to find them at your local grocery store, don’t despair; you can often order them conveniently online.
Elevate Your Sauce with Homemade Italian Meatballs and Quality Sausage
The foundation of any truly exceptional dish lies in the quality of its ingredients. For this magnificent Italian sauce, that means homemade Italian meatballs and excellent Italian sausage. Please, and Dad cannot stress this enough, resist the temptation to use those bland, pre-made, frozen meatballs. They simply do not compare to the rich flavor and tender texture of homemade. Making them from scratch is surprisingly easy and makes an enormous difference to the final depth of flavor in your sauce. Do yourself and your taste buds a huge favor and follow Dad’s recipe for Authentic Italian Meatballs – it’s a game-changer.
Similarly, choose high-quality Italian sausage. Whether you prefer sweet, mild, or hot, make sure it’s fresh and flavorful. The sausage will render some of its delicious fat into the sauce, enriching the entire dish with its unique spice blend. Browning both the meatballs and sausage before simmering them in the sauce adds another layer of deep, savory flavor through the Maillard reaction. This simple step creates delicious fond at the bottom of the pot, which, when deglazed, becomes an integral part of the sauce’s complexity. Don’t skip this crucial step!
The Instant Pot Method: All at Once vs. Staggered Cooking
One of the biggest advantages of the Instant Pot is its ability to transform traditionally long-cook dishes into quick meals. Dad, like many, appreciates a good “dump and go” recipe. However, when initially adapting Nana’s Italian sauce, he was skeptical that everything could simply be thrown in at once. The traditional recipe, passed down through generations, explicitly calls for a staggered cooking approach: the sausage is cooked for a minimum of three hours before the meatballs are even introduced. This is because the sausage needs about five hours to reach its perfect tenderness and infuse the sauce with its flavor. If the meatballs were added at the same time, they would completely disintegrate during that extended cook time.
This staggering of ingredients, ensuring both sausage and meatballs achieve their ideal doneness without being overcooked, was a cornerstone of the authentic, traditional method. Dad’s initial Instant Pot experiments naturally mirrored this approach. In his first version of this Instant Pot Spaghetti with Italian Sauce recipe, he cooked the sausage for about 10 minutes before adding the meatballs for an additional 10 minutes of pressure cooking. The result was delicious, and there’s absolutely nothing wrong with that method if you prefer it.
However, after receiving valuable feedback and suggestions from fellow “Instant Potters” in the online community, Dad decided to challenge this assumption and try an “all at once” approach. He loaded everything into the pot simultaneously and set it to pressure cook. To his genuine amazement, it worked! The meatballs remained intact, the sausage was perfectly tender, and all the flavors had melded beautifully. Crucially, there was no noticeable difference in taste or texture compared to the staggered method, but this streamlined approach shaved off a significant 20-30 minutes from the overall preparation time. This “dump and go” discovery is a testament to the Instant Pot’s efficiency and makes this traditional family recipe even more accessible for busy cooks.
Understanding the 1 Cup of Water for Instant Pot Success
One critical detail in many Instant Pot recipes, and particularly for this Italian sauce, revolves around the liquid content. The recipe instructs you to add 1 cup of water, a step that might seem counterintuitive if you’ve seen a video of Dad preparing it without it. This discrepancy arises from the varying sensitivities of different Instant Pot models regarding minimum liquid requirements for proper pressurization.
The Instant Pot requires a certain amount of liquid to generate steam and reach pressure. Without enough liquid, some models may display a “Burn” notice, signaling that the bottom of the pot is too hot and there isn’t enough moisture. Other models, like Dad’s 6-quart Lux, might not show a “Burn” notice but will fail to pressurize correctly, simply counting down the cooking time without actually pressure cooking the food. This means your food won’t cook as intended.
It’s easy to determine if your Instant Pot has reached pressure: look for the small silver or red pin (the float valve) located near the lid’s toggle. When the unit comes to pressure, this pin will “pop up” and lock the lid, indicating that the pot is sealed and pressure cooking has begun. If your float valve doesn’t pop up, it means the unit hasn’t pressurized. In this scenario, you can safely hit ‘Cancel,’ open the lid (which wouldn’t be possible if it were under pressure), add more water (another half to full cup if needed), and then restart the manual setting for 20 minutes.
Regarding steam release: In the video, Dad mentions that there might not be a lot of steam during release. This is typically due to a natural pressure release (NPR) of at least 10 minutes, where the pressure dissipates gradually. If you perform a quick release (QPR) immediately after the Instant Pot beeps, you will definitely observe a significant amount of steam being released. Always ensure you have enough liquid to prevent any pressure-related issues and ensure a perfectly cooked sauce.
Spaghetti with Italian Sauce – In the Instant Pot
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Equipment
- Electric Pressure Cooker
Ingredients
- 8 2 oz Homemade Italian Meatballs See recipe in post.
- 5 Italian Sausage Links
- 2 Cans 28 oz Peeled Plum San Marzano Tomatoes
- 1 Can 6 oz Tomato Paste
- 1 cup Water
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- 4 Bay Leaves
- 2 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon Minced Garlic
- ¼ cup Extra Virgin Olive Oil Estimated, just use enough to cover bottom of pressure cooker.
- 1 lb Cooked Spaghetti
Instructions
- Set your Instant Pot to sauté and adjust to the more setting.
- Add enough extra virgin olive oil to coat the bottom of the inner pot.
- Once the oil is shimmering after a couple of minutes add in your meatballs.
- Fry the meatballs until golden brown, turning them after about 2 to 3 minutes a side.
- Remove the meatballs from the inner pot and set aside.
- Add your Italian Sausage and fry until golden brown, turning them after about 2 to 3 minutes a side.
- Remove the Italian Sausage and set aside.
- Add minced garlic and and stir until just browned. Make sure you do not burn it.
- Add in the tomato paste and stir and scrape the bottom of the inner pot to pick up all the bits left over from frying the meatballs and sausage.
- Pour your two cans of Peeled Plum San Marzano tomatoes to a large bowl. Grab and crush the whole tomatoes with your hands. Make sure to keep the tomato submerged under the sauce or you will squirt tomato juice everywhere. Make sure you crush all the whole tomatoes.
- Add the Italian Sausage & meatballs back into the inner pot where the tomato paste has been simmering.
- Pour all of the crushed tomatoes over the Italian Sausage & Meatballs.
- Add the 1 Cup of water. Apparently some of the pressure cookers will not seal without the addition of the cup of water. In my cooks my unit has sealed. If you have the 6qt IPLUX it will not show a burn notice. It will just not pressurize and begin counting down. You will know your cooker has pressurized if the button by the toggle pops up. If it did not you can open the cooker (if it was pressurized you would not be able to open the lid) and add additional water.
- Add all of the spices to the pot and mix well.
- Put the lid on the Instant Pot and lock it. Make sure you set the toggle to sealing.
- Cook on the manual setting for 20 minutes.
- Once the Instant Pot beeps and is done let it sit for 10-20 minutes and do a natural release. There won’t be much steam if any released when you hit the toggle after that.
- You can not enjoy your “sauce with meat” as Dad’s mom called it. One of the really nice things about this recipe is it just gets better the longer you leave it on warm in the instant pot.
Video
Nutrition
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If you’re still considering diving into the world of pressure cooking or simply want to understand your Instant Pot better, you’ve come to the right place. The Instant Pot is a game-changer for busy home cooks, offering incredible versatility and efficiency. It can function as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and food warmer, all in one sleek appliance. This means fewer pots and pans, quicker cooking times, and delicious results.
From mastering basic functions to understanding advanced settings, Dad has curated an entire page dedicated to helping you get acquainted with this fantastic kitchen tool. You’ll find comprehensive information, helpful tips, and valuable resources to ensure you get the most out of your Instant Pot, making cooking simpler and more enjoyable.
Click Here to Learn About the Instant Pot.
Serve This Delicious Spaghetti with Italian Sauce Anytime!
Thanks to this incredible Instant Pot recipe, Dad’s all-time favorite “Spaghetti with Italian Sauce” is no longer a distant dream but a delicious reality achievable in about an hour. Imagine the joy of enjoying deep, authentic Italian flavors on any given weeknight, a dish that tastes like it simmered all day. This recipe truly embodies the best of both worlds: preserving Nana’s beloved taste while embracing modern convenience.
For a truly complete and unforgettable meal, don’t forget the perfect companions. A crisp, fresh green salad with a light vinaigrette offers a refreshing contrast to the richness of the sauce. And what is Italian food without a warm, crusty loaf of garlic bread, perfect for soaking up every last drop of that delectable sauce? A glass of robust red wine, like a Chianti or Montepulciano, can also beautifully complement the flavors of this hearty dish.
And remember, the secret to the best spaghetti lies not just in the sauce, but also in the meatballs. Be sure to check out Dad’s detailed recipe and video for making your own Easy Italian Meatballs – they are essential for this wonderful dish. Looking for more pressure cooking inspiration? Explore the full range of Instant Pot Recipes on Dad’s channel and discover new ways to bring flavorful meals to your family table. Now, go cook something amazing and enjoy!