Instant Pot Italian Meat Sauce
Try this Instant Pot Italian Meat Sauce recipe, or contribute your own.
Try this Instant Pot Italian Meat Sauce recipe, or contribute your own.
- Carbohydrate 1.11697166695218 g
- Cholesterol 0 mg
- Fat 0.241603333358453 g
- Fiber 0.527375006547509 g
- Protein 0.235967500062813 g
- Saturated Fat 0.0465050000037039 g
- Serving Size 1 1 Serving (2g)
- Sodium 145.860166666803 mg
- Sugar 0.58959666040467 g
- Trans Fat 0.0413999166724515 g
- Calories 6 calories
Step-by-step
- Preheat your Instant Pot Pressure Cooker using the SAUTE function on the display panel.
- When the display reads HOT, add the onions and dry sauté until they become translucent.
- Add the minced garlic and mix with the onion.
- Add the ground beef. Crumble it and let it brown.
- Once the meat has browned remove any excess grease from the pot.
- Add the tomato sauce, oregano, dried basil, crushed red pepper flakes, garlic powder, and sea salt. Let simmer for 10-15 minutes stirring occasionally so that the sauce does not burn to the bottom of the pot.
- Press the CANCEL/KEEP WARM button and let the meat sit on the keep warm setting while you spiralize your zucchini and yellow squash or make grain free chickpea pasta.
- When your noodles are ready cover them with your preferred amount of meat sauce and sprinkle liberally with fresh basil.
- Serve warm.
Traditional stovetop ragù requires hours of unattended simmering to break down connective tissue and concentrate sugars. Pressure cooking accelerates this transformation by trapping steam inside a sealed vessel, raising the internal temperature past the standard boiling point. When the purple onion sweats in the insert set to the sauté function, it releases sulfur compounds that mellow quickly under pressure. Ground beef contributes proteins that undergo the Maillard reaction during initial browning, building savory depth before the canned tomato sauce enters the pot. Simmering the mixture openly for ten to fifteen minutes after pressure release evaporates excess moisture without scorching the bottom sugars. Crushed red pepper flakes release capsaicin into the fat phase, distributing heat evenly throughout the sauce rather than letting it pool on the surface. Doubling or halving the batch requires no adjustment to the cooking time because the pressure vessel heats the total mass uniformly. Store leftovers in an airtight glass container for up to four days.
