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Recipe
Instant Pot Hearty Veggie Spaghetti Sauce Recipe
Published: April 1, 2024
This hearty veggie spaghetti sauce is my go-to comfort food. It's packed with fresh veggies and aromatic herbs, all simmered together in my trusty Instant Pot. Quick, easy, and oh-so-delicious!
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I've rustled up this hearty veggie spaghetti sauce that's set to be a winner at your dinner table. Rich vegetables, aromatic herbs, and full-flavored tomatoes mingle together in the instant pot, transforming into a scrumptious sauce. One mouthful and you'll be taken on a journey through layers of tastiness. It's a simple yet oh-so-rewarding dish that will leave your loved ones craving more - and all cooked up faster than you can say 'Bon Appétit!'. Fancy giving it a whirl? Let's get cooking...
Essential Ingredients for a Delicious Veggie Spaghetti Sauce
- Olive oil: Adds richness and flavor to the sauce, helping to sauté the vegetables and enhance the overall taste.
- Onion: Provides a savory base flavor and sweetness to the sauce, adding depth and complexity to the dish.
- Carrots: Bring a natural sweetness and vibrant color to the sauce, balancing the acidity of the tomatoes.
- Celery: Adds a subtle earthy flavor and crunch to the sauce, contributing to its overall texture and taste.
- Red bell pepper: Offers a sweet and slightly tangy flavor, along with a pop of color to the sauce.
- Garlic: Infuses a pungent and aromatic flavor, enhancing the overall taste profile of the sauce.
- Zucchini: Provides a mild flavor and adds a soft texture to the sauce, increasing its vegetable content and nutrition.
- Dried oregano: Brings a robust and earthy flavor, typical in Italian cuisine, enhancing the overall herbaceous profile of the sauce.
- Dried basil: Offers a sweet and slightly peppery flavor, adding a fresh herbaceous note to the sauce.
- Crushed tomatoes: Forms the base of the sauce, providing a rich and thick texture, along with a deep tomato flavor.
- Tomato paste: Intensifies the tomato flavor, thickens the sauce, and adds a concentrated richness to the overall dish.
- Vegetable broth: Enhances the savory umami taste of the sauce, providing depth of flavor and a vegetarian-friendly base.
- Balsamic vinegar: Adds a tangy and slightly sweet flavor, balancing the acidity of the tomatoes and enhancing the overall taste.
- Sugar: Helps to balance the acidity of the tomatoes, reducing bitterness and enhancing the overall flavor profile.
- Fresh parsley: Adds a fresh and herbaceous flavor, brightening up the sauce and providing a pop of color and freshness.
One interesting fact about this instant pot hearty veggie spaghetti sauce recipe is that adding a splash of red wine vinegar can enhance the depth of flavors in the sauce without overpowering the vegetables. It's a subtle trick that can take your dish to the next level!
Kitchen Tools Required for Making This Hearty Sauce
- Instant Pot: Essential for pressure cooking the sauce quickly, infusing flavors and retaining the nutrients of the vegetables.
- Chef's knife: Needed for chopping the vegetables into small, uniform pieces for even cooking and texture in the sauce.
- Cutting board: Provides a stable surface for chopping vegetables and prevents cross-contamination during food preparation.
- Wooden spoon: Ideal for stirring the sauce while cooking in the Instant Pot, ensuring even distribution of flavors.
Common Questions About Making Instant Pot Veggie Spaghetti Sauce
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar (optional)
- 1/4 cup chopped fresh parsley
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, carrots, celery, bell pepper, and garlic. Cook for 5 minutes until softened.
- Stir in the zucchini, oregano, basil, salt, and pepper. Cook for another 2 minutes.
- Add the crushed tomatoes, tomato paste, vegetable broth, balsamic vinegar, and sugar (if using). Stir to combine.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and stir in the fresh parsley.
- Serve over cooked spaghetti noodles and enjoy!
Read more: How to Make Spaghetti Pie in the Instant Pot
Nutritional value:
Per Serving in Calories: 120 kcal | Carbohydrates: 22 g | Protein: 3 g | Total Fat: 3 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 0 mg | Sodium: 680 mg | Dietary Fiber: 5 g | Sugar: 12 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 2 mg | Vitamin A: 1200 µg | Vitamin C: 45 mg
Prep Ahead and Storage Tips for Your Veggie Spaghetti Sauce
Make Ahead Instructions
- Prepare the veggie spaghetti sauce as directed in the recipe.
- Let the sauce cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the sauce to cool completely.
- Transfer to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
