Instant Pot Marinara


There's nothing more satisfying than making homemade sauce. The varieties are endless, but a simple one is always my favorite. I decided to try my hand at Instant Pot Marinara, and I loved it. All I did was saute some onions, added canned tomatoes, and before I knew it, my house smelled like I was stirring a pot of sauce all afternoon. Once prepared, the sauce can be frozen and used in so many dishes from stews, pizza, spaghetti, and meatballs. Mangia!





Ingredients for Instant Pot Marinara:


6 pounds, 10 ounces canned tomatoes in puree, or 3- 35 ounce cans

1/4 cup olive oil

1 large onion, finely chopped

6 cloves garlic, minced

1 6 ounce can tomato paste

2 1/2 cups water

1 teaspoon kosher salt

1/8 teaspoon crushed red pepper

fresh basil


Time-Saving Tip: Prepare the sauce and freeze.


We're ready to cook.


Use your hands to crush the tomatoes into a large bowl; set aside.


Heat the pot to the saute function. Add the oil and onions and cook until softened but not brown. Stir in the garlic and red pepper.


Add the water, tomatoes, and liquid, paste, salt, and about 10 basil leaves; do not stir—cover and cook on high for 8 minutes. Manually release after 10 minutes.


Stir the sauce and add salt if needed.



It's ready! Instant Pot Marinara Sauce is delicious and so simple to prepare. It's delicious right after cooking or used as an ingredients in other recipes.


Enjoy!














Instant Pot Marinara:


  • 6 pounds, 10 ounces canned tomatoes in puree, or 3- 35 ounce cans

  • 1/4 cup olive oil

  • 1 large onion, finely chopped

  • 6 cloves garlic, minced

  • 1 6 ounce can tomato paste

  • 2 1/2 cups water

  • 1 teaspoon kosher salt

  • 1/8 teaspoon crushed red pepper

  • fresh basil

  • Use your hands to crush the tomatoes into a large bowl; set aside.

  • Heat the pot to the saute function. Add the oil and onions and cook until softened but not brown. Stir in the garlic and red pepper.

  • Add the water, tomatoes, and liquid, paste, salt, and about 10 basil leaves; do not stir—cover and cook on high for 8 minutes. Manually release after 10 minutes.

  • Stir the sauce and add salt if needed.

  • Time-Saving Tip: Prepare the sauce and freeze.

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