Instant Pot Marinara Sauce makes a great sauce in a fraction of the simmer time, perfect for preserving all your summer harvest!
I threw all the ingredients into the pressure cooker and then I had pasta sauce in no time! I know my original pasta sauce recipe is pretty easy also, but it is a little bit more simple (this one includes sugar and wine!). This instant pot marinara sauce has a full flavor and is super delicious. I’ll show you a great way to use it in the next recipe.
What’s your favorite pasta shape? This is a versatile sauce and is great with nearly any shape. You get to fully control the texture of the sauce by heating it to evaporate more of the liquid after blending. It would also be great mixed with a little vodka and cream to make this vodka cream sauce!
Local Spotlight: All these blessed tomatoes that I finally got all ripe at the same time went into this gorgeous sauce, as well as my own garden basil. Onions and garlic came from the farmers market, but it’s almost time to plant garlic again and I’m excited! I regret not planting any last year.
I don’t really have a whole lot to say, but it’s delicious and you should eat it ASAP!
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Instant Pot Marinara Sauce
- 3 lbs. tomatoes
- 1 C. diced onions
- 6 cloves garlic
- 1 T. Italian seasoning
- 3/4 C. fresh basil torn
- 1 T. sugar
- 1 t. salt
- 1/4 C. red wine
- Cut tomatoes into quarters, discarding the stem spots. Peeling optional.
- Combine all ingredients in the pressure cooker.
- Cook for 15 min on manual high pressure, then quick pressure release.
- Using an immersion blender, blend contents together until sauce reaches a desired consistency.
- If your tomatoes had a lot of water, the sauce will be watery. You can use the Saute function for an additional 10-15 minutes with the lid off to help evaporate some of the water and get your sauce to a desired texture.
- Pour into containers and freeze or refrigerate until ready to use. Refrigerate up to a week, freeze for up to 3 months.