Instant Pot Marinara Sauce [DF, GF, Vegan]

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!

xxHillary

IF YOU HAVEN’T JOINED YET, PLEASE JOIN US OVER AT 918 PLATE COMMUNITY ON FACEBOOK, WHERE YOU CAN POST QUESTIONS, FOOD PICS, AND GET RECOMMENDATIONS AND INSPIRATION!

Print

Instant Pot Marinara Sauce

Instant Pot Marinara Sauce makes a great sauce in a fraction of the simmer time, perfect for preserving all your summer harvest!

Course Main Course

Cuisine Italian

Keyword instant pot, pasta, pressure cooker, sauce

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2 jars

Ingredients

• 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

Instructions

1. Cut tomatoes into quarters, discarding the stem spots. Peeling optional.
2. Combine all ingredients in the pressure cooker.
3. Cook for 15 min on manual high pressure, then quick pressure release.
4. Using an immersion blender, blend contents together until sauce reaches a desired consistency.
5. 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.
6. Pour into containers and freeze or refrigerate until ready to use. Refrigerate up to a week, freeze for up to 3 months.
7. #enJOY!