Pressure Cooker Italian Meat Sauce recipe - using the pressure cooker to make a meat sauce with all day simmered flavor in about an hour.
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon dried Italian Seasoning
- 1/2 cup red wine or water
- 1 1/4 pounds hot Italian sausage (bulk sausage, or links with casings removed)
- 1 1/4 pounds sweet Italian sausage (bulk sausage, or links with casings removed)
- 1 cup chicken broth, preferably homemade, or water
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon fresh ground black pepper
- Fry the soffrito: Heat the oil in the pressure cooker pot over medium-high heat (Saute mode in an electric pressure cooker) until the oil is shimmering. Add the onion, celery, carrot, and garlic. Sprinkle with the crushed red pepper flakes and kosher salt, then saute, stirring occasionally, until the onion softens, about 8 minutes.
- Simmer the wine: Pour the wine into the pot and stir, scraping any stuck bits of onion loose from the bottom. Simmer the wine for 1 minute to boil off some of the alcohol.
- Cook the sausage: Stir the sausage into the pot and cook, stirring often, until the sausage just loses its pink color, about 5 minutes.
- Add the rest of the ingredients: Stir in the chicken broth and crushed tomatoes. Tie the herb sprigs together and toss them into the pot.
- Pressure cook the meat sauce: Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 20 minutes in an electric PC, 16 minutes in a stovetop PC. Let the pressure to come down naturally, about 20 minutes.
- Serve: Stir in the fresh ground black pepper, then taste the sauce for seasoning. Canned tomatoes and Italian sausage are usually highly seasoned, so you probably won't need to add more, but if you have low-sodium tomatoes, the sauce may need some salt to taste sweet. Serve over pasta.
Instead of the dried herbs, you can use fresh herbs:
1 sprig fresh basil (3-4 large leaves plus stem)
1 sprig fresh rosemary
2-3 sprigs fresh thyme
-add them with the tomatoes, and remove the stems before serving
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Italian