Instant Pot Granny Saraella's Spaghetti Sauce Recipe | Danielle Walker

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor, while crushed tomatoes are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Set the Instant Pot to high heat on sauté mode.

Add 2 tablespoons of olive oil to the pot.

Brown pork chops with the bone in for a few minutes until they have a nice crust.

Add 1 pound of ground beef to the pot and cook until browned, about halfway cooked.

Mince garlic cloves and add them to the pot along with 1 cup of diced yellow onion.

Once the beef is fully browned, add the browned pork chops back into the pot.

Add 1 tablespoon of honey to the pot to balance the acidity of the tomatoes.

Add 3 teaspoons of sea salt, fresh basil leaves, and tomato puree to the pot.

Add oregano and ensure the mixture is not overfilled, lifting the meat slightly to allow liquid to reach the bottom.

Secure the lid on the Instant Pot, ensuring the valve is set to sealing, and cook on high pressure for 40 minutes.

While the sauce is cooking, prepare the spaghetti squash by cutting it in half and scraping out the seeds and membranes.

Add 1 cup of water to the bottom of the Instant Pot and place the steaming rack inside.

Put the spaghetti squash cut side down on the steaming rack and secure the lid, setting it to sealing.

Cook the spaghetti squash on manual pressure for 10 minutes, checking for tenderness afterwards.

Once the sauce is done, remove the pork chops and add fresh parsley and less than 1/2 teaspoon of cinnamon to the sauce.

Plate the spaghetti squash by scraping the strands with a fork and adding a sprinkle of sea salt.

Top the spaghetti squash with parmesan cheese or nutritional yeast for a cheesy flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens