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Instant Pot Tomato Sauce

You can make spaghetti sauce from scratch at home with this easy instant pot tomato sauce recipe! Simple ingredients like San Marzano canned tomatoes, garlic and onions make this sauce quick to make in under 40 minutes. The perfect topping for pasta or spaghetti and meatballs, Chicken Parmesan or your favorite Italian dinner!
Course Sauce
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Pressurization Time 5 minutes
Servings 2 32 oz jars
Calories 123kcal
Author Lyndsey

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 4 cloves garlic diced
  • 1 6 oz. can tomato paste
  • ¼ cup red wine
  • 2 28 oz. cans San Marzano tomatoes
  • 1 teaspoon salt
  • 2 tablespoon honey
  • 1 rind Parmesan
  • fresh herbs basil, parsley, oregano

Instructions

  • Using saute mode, heat olive oil and cook onions for about 5 minutes or until beginning to brown and translucent. Add in garlic and cook until fragrant, about 2 minutes.
  • Add in tomato paste and wine and stir constantly for about 30 seconds. Cancel saute mode and scrape up any bits from the bottom.
  • Add in remaining ingredients (except for fresh herbs) and cook on manual high pressure for 10 minutes.
  • Once completed, do a quick release and turn off. Use an immersion blender to blend to desired consistency.

Notes

  • Burn Message Tips: If you receive the burn message, carefully release pressure and open lid. Stir in a bit of water to thin it and scrape up any bits on the bottom. I find this blog post helpful in learning about how to avoid the burn warning.
  • To add meat or sausage: The original recipe and nutritional info is for no meat, however, if you want to make a meat sauce, here are the simple adaptations. Cook the meat along with the onions until browned. Add in ¼ to ½ cup of water or chicken broth to the mixture prior to pressure cooking to avoid burning.
  • Storage: Store cooled sauce in airtight containers in the refrigerator for up to 3 days.
  • Freezing: To freeze allow it to cool completely before storing in freezer safe containers for up to 3 months.
  • If you don't have an immersion blender you can use a Vitamix or high-powered blender to blend. You could also opt for crushed tomatoes rather than whole.
  • If in season fresh tomatoes are great in this recipe. Be sure to add in additional liquid (at least ½ cup water) to avoid the burn notice.
  • This recipe was tested in my 8 qt. Instant Pot but I've made it in my 6 qt. as well.
  • This recipe yields about two 32 oz. Mason jars.

Nutrition

Serving: 0.5cup | Calories: 123kcal | Carbohydrates: 6.5g | Protein: 2g | Fat: 2g