Pressure cooker spaghetti sauce

September 15, 2022

Ahhh, spaghetti sauce—talk about comfort food! Making it from scratch can be so time-consuming, but not with this quick pressure cooker recipe. It’s sure to become one of your go-to dishes!

Now there’s no reason not to whip up a delicious spaghetti sauce any time you like! Pressure cookers cook food two to six times faster than other methods, and that’s seriously revolutionized how much time we spend in the kitchen. Plus, pressure cooked meals pack a punch: they concentrate the flavour, while also preserving a maximum of vitamins and minerals from your ingredients.

Safety tips for pressure cooking:

  • Be sure to properly clean your pressure cooker and all its accessories before using it for the first time.
  • Always use the side handles to pick up or move your pressure cooker.
  • Avoid overfilling the pressure cooker. It should be no more than two-thirds full.
  • Make sure that the pressure has dropped before you open the lid.

 

How to make top-notch spaghetti sauce

Use fresh tomatoes

While it takes a little more effort, fresh tomatoes make all the difference. Here’s an easy way to peel and prep them:

  1. Cut a small “x” with a knife on the bottom of the tomatoes, then boil them for one to two minutes, before placing them in cold water.
  2. Once cooled, peel the tomatoes—the peels should come right off in your hand.
  3. Dice or crush the tomatoes, whichever you prefer.

Shave off some prep time

For an easier recipe that’s still super flavourful, you can buy diced or crushed tomatoes. Just make sure you choose high‑quality brands with no added salt! Try crushed tomatoes for a thinner sauce or diced or whole tomatoes for a thicker sauce.

Jazz up your sauce

Want a spaghetti sauce that will keep folks coming back for seconds—and even thirds? Dial up the wow factor with an extra special ingredient or two! Roma sausages are a perfect addition and with so many options like Italian, mild, and Merguez, there’s something for everyone! Throw in a splash of maple syrup to cut the acidity or part of a Parmesan rind to boost the umami. The possibilities are endless!

Tomato paste pro tip

Using tomato paste in your recipe? It’s extra sensitive to heat, so make sure it’s the last ingredient you add to the pressure cooker. Or, even better, wait to mix it in until after the sauce is cooked.

Spice it up—but not too much!

If you love to load up on heat, keep in mind that pressure cookers tend to intensify a dish’s flavours. Season with a light hand at the start. If the result isn’t hot enough for you, kick it up a notch after cooking.

Save some spaghetti sauce for later

You can save your freshly made spaghetti sauce for up to three to four days in a tightly sealed container, but if you want it to last longer, try freezing or canning it. Canned homemade tomato sauce makes for a great gift!

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