Make It Now:

1. Saute Onion/Meat Mixture: Set the 6-quart Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the onion and cook, stirring, for 4 to 5 minutes, until softened, stirring in the garlic during the last 30 to 60 seconds of cooking. Add the ground beef and sausage and cook, breaking up the meat as it cooks, until browned, 5 to 7 minutes, seasoning lightly with the red pepper flakes, salt, and black pepper while it cooks. Using pot holders, carefully lift the inner pot and drain off the grease. 
2. Add Remaining Ingredients: Add 1/2 cup of water and scrape the bottom with a spatula to help prevent the burn signal. Add the marinara sauce to the pot but DO NOT stir. Press “Cancel.” 
3. Pressure Cook: Lock and seal the lid. Cook at high pressure for 5 minutes, then quick release the pressure and stir.
4. Serve: Serve the warm sauce over whole grain pasta, zoodles, spaghetti squash, or quinoa, topped with Parmesan and fresh chopped basil, if desired.

Freeze For Later: Fully cook and cool the sauce. Pour into a gallon-size freezer bag or round rigid container. Seal and freeze. Tip: If using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen. Remove from the container once it is frozen.

Prepare From Frozen: When you’re ready to use it, throw it in the Instant Pot from frozen, saute the frozen block of sauce for 5-10 minutes to release some liquid, and then pressure cook for 3 minutes, or until warmed through.