Pretty much everyone has a favorite tomato sauce, or spaghetti sauce, recipe. Most of these recipes involve simmering the ingredients for hours to develop the best flavor. With the instant pot, you can achieve that same intense flavor in a fraction of time.
This quick and easy Instant Pot tomato sauce tastes like it’s been bubbling on the stove for hours. But, it is super quick and easy to make.
The sauce can be used right away, or can be stored in the refrigerator for a week. Since this recipe makes about 11 cups, there should be plenty of sauce to store in the freezer for up to 6 months.
We suggest freezing it in smaller batches of 1 – 2 cups so that it is ready to thaw and use when you need it. The nice thing when using it in a recipe for the Instant Pot, if you are pressure cooking you only need to add another 2-3 minutes to the cooking time. No thawing required!
We keep some on hand to make some of our favorite recipes, such as Stovetop Eggplant Parmesan.
It is also great as a base for soups with a little extra broth added to thin it out (if desired).
If you don’t have an Instant Pot, you can found our recipe for Stovetop Simple Tomato Sauce here.
Don’t for get to add the recipe to your collection on Pinterest or bookmark it for later!
Here are some additional Instant Pot recipes you might enjoy:
- 2 medium onions
- 5 cloves garlic
- 3 tbsp Olive oil
- 2 medium carrots, peeled
- 2 stalks of celery
- 1 cup of wine
- 2 bay leaves
- 2 beef bullion cubes
- 1/2 tbsp oregano
- 2 cans whole tomatoes
- 5 fresh roma tomatoes
- 3 tbsp tomato paste
Roughly chop the onions, garlic, carrots and celery.
Add the oil to the Instant Pot, and the chopped vegetables once the pot beeps to indicate it has reached the proper temperature.
Cook on Sauté for 5 minutes, stirring.
Add wine, allow to simmer for 2-3 minutes (to cook off the alcohol)
Add tomatoes, tomato paste, bullion, bay leaves, and oregano.
Stir everything together.
Set Instant Pot to Manual for 30 minutes
Allow slow release of 20 minutes.
The sauce will be full of soft chunky vegetables.
Use hand blender to fully blend the sauce. If you don't have an immersion blender, allow mixture to cool, and then blend in a regular blender or food processor.