Instant Pot Marinara Sauce From Fresh Tomatoes|Instant Pot Pasta Sauce|Instant Pot Spaghetti Sauce

Turn on the Instant Pot and set it to sauté mode.

Once the pot is hot, add olive oil.

Add chopped garlic and adjust the amount as per your preference.

Add onion and sauté for a minute.

Add optional orange and red bell peppers and sauté for a few seconds.

Add chopped carrot and sauté for a few seconds; do not skip this step as it helps thicken the sauce.

Add salt to taste.

Add any seasonings of your choice; the creator adds Italian seasoning and chili flakes and mixes them in.

Cancel the sauté mode, close the lid, and seal the vent.

Pressure cook the tomatoes for 5 minutes under high pressure.

Once cooking is done, let the pressure release naturally for 10 minutes, then release the remaining pressure.

Once the pin goes down, carefully open the lid.

Use a hand blender to blend the mixture into a sauce; if using a mixer jar, let the tomatoes cool down first.

Add freshly chopped parsley and basil leaves and mix them in.

Check the taste and adjust salt and spice as needed; if the sauce is too sour, add a teaspoon of sugar to neutralize the acidity.

Transfer the sauce to a glass jar and refrigerate; it stays good for one week in the refrigerator and three months in the freezer.

Equipment Needed

Dietary

Allergens