This recipe is really similar to one I've already posted in the past but adds just a couple different ingredients that give it a completely different taste and you make it in your Instant Pot (mine is actually Cosori brand) so it's a great "I NEED TO HAVE DINNER MADE IN 20 MINUTES! meal).
I posted the 'not Instant Pot' recipe waaaaay back in January 2011 - at that time I even lived in a completely different state, half way across the country. Ah, how time flies. I made that one to use some brat patties we had made out of half a hog we bought from my brother (the farmer).
You can find it here: Homemade Spaghetti Sauce using Brat Patties
This one is very similar but I used the chicken sausage I've posted a few times on my site... you can use regular sausage! Most people do/will of course because they don't have chicken feta spinach sausage on hand! I also used homemade spaghetti sauce (so I know exactly what goes into it - which means, no sugar). You can absolutely use whatever spaghetti sauce you wish! Store bought is fine.
First - let's just put the homemade Spaghetti Sauce here for those who want it....
Spaghetti Sauce
2 - 10 3/4 oz. tomato puree (I usually use diced tomatoes and puree it in the processor)
1 c water
1/2 t dried minced garlic or garlic powder (yep you can use fresh)
1 t dried, minced onion (yep you can use fresh instead)
4-5 t sweetener of your choice
1/2 t salt
1 T lemon juice
1/4 c dried parsley flakes
1/8 t thyme
1/4 t basil
1/4 t oregano
dash pepper
Mix everything and simmer slowly for about 1 hour. I either Food Seal mine for the freezer or if I want it fairly soon, store in Mason jars in your refrigerator.
Low Carb Spaghetti in your Instant Pot
4 bacon strips, cut up or diced
1 1/2 lbs. ground beef (I left it out of this batch and just used my chicken sausage)
1/2 lb. sausage - chicken or Italian style pork
1 small onion, chopped fine or about 1 1/2 T dried minced onion
8 garlic cloves, minced
1/4 c parsley flakes
3 T oregano
1 t dried thyme
2 bay leaves
salt and pepper to taste
16 oz. your favorite sugar free/low carb spaghetti sauce
2 - small cans (14 oz. ish) diced or crushed tomatoes
1 c beef broth or 1 beef bouillon cube in 1 cup water
2-4 t sweetener of your choice - to taste
For the 'pasta' - zucchini
Spiralize your zucchini. The amount depends on how much you are making. I usually plan about 1 medium zucchini per person. Set aside.
In your Instant Pot, Cosori or whatever electric pressure you use, place the bacon and cook it on your saute' setting. Add the onions, garlic, parsley, oregano, salt and pepper and stir while it briefly cooks. Add the rest of your ingredients and hit 'cancel' to stop the saute' setting. Now put the top on and set the timer for manual cooking for 10 minutes. Let the instant pot release pressure naturally after the time is up.
While your sauce is cooking, boil a pot of water on the stovetop and when it comes to a boil, add your zucchini. Turn off the heat, let it cook just briefly - barely 2-3 minutes - and then remove and drain.
When the sauce is done, remove the top and pull out the bay leaves and toss those in the trash. Serve the spaghetti sauce over the zucchini spiralized faux pasta.
