Instant Pot Spaghetti Sauce (with fresh tomatoes!)

Making spaghetti sauce at home just got a LOT easier. When you use the Instant Pot to make it, you can throw all of the fresh ingredients in the pot, press a button, and walk away until it’s done!

instant pot spaghetti sauce in a jar

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What’s great about this easy spaghetti sauce is that it’s oil-free with no added sugar. Instead, it gets a little natural sweetness from the addition of a carrot. This recipe is from my first cookbook, Everyday Detox, but it’s made even easier in the Instant Pot!

Because tomatoes have so much natural moisture, you don’t add any water to this recipe. If you’re used to cooking with your Instant Pot, you know how unusual this is, because the Instant Pot requires liquid to bring the pot to pressure.

However, I assure you that the tomatoes contain more than enough liquid to do this, and they will release it as the pot heats up without burning or sticking to the bottom. It’s amazing!

fresh tomato spaghetti sauce ingredients in Instant Pot

How to Make Fresh Spaghetti Sauce in the Instant Pot

This Instant Pot spaghetti sauce couldn’t be easier. I like to quarter my fresh tomatoes and onions to help their liquid release faster, but there’s not a ton of chopping involved, because everything can be left in rather large chunks. (I don’t even bother mincing the garlic at all.) Add the veggies to the pot, sprinkle some seasonings over the top, and then let the Instant Pot do its thing.

When the cooking time is up, let the pressure naturally release for 10 minutes– which means that you essentially don’t touch the pot until 10 minutes after the pot has beeped, letting you know the cooking cycle is over. (The screen will read L0:10 when it’s time to release the pressure.)

immersion blender instant pot

Once you remove the lid, use an immersion blender to puree the ingredients into a smooth sauce. I like to stir in a little tomato paste at the end to thicken the spaghetti sauce and boost the tomato flavor, but feel free to season the final sauce to your tastes. It’s hard to go wrong with this easy homemade version!

instant pot spaghetti and sauce

If you enjoy this recipe, I think you’ll love my new book, The Fresh & Healthy Instant Pot Cookbook. It’s loaded with EASY recipes for your electric pressure cooker, using easy-to-find whole food ingredients. There’s nutrition information and a photo for every recipe, so I hope it will become your go-to resource for more healthy Instant Pot recipes.

5 from 5 votes
instant pot spaghetti sauce in a jar
Instant Pot Spaghetti Sauce (with fresh tomatoes!)
Prep Time
8 mins
Cook Time
20 mins
10 mins
Total Time
38 mins

This INSTANT POT SPAGHETTI SAUCE is made with fresh tomatoes in just about 30 minutes. With no added oil or sugar, it's a healthy & easy pasta sauce recipe!

Course: Main Course
Cuisine: Italian
Keyword: instant pot, spaghetti, tomato
Servings: 6 (roughly 20 ounces)
Calories: 35 kcal
  • 1 pound fresh tomatoes , cut into quarters
  • 1 small yellow onion , cut into quarters
  • 1 carrot , cut into large chunks
  • 1 clove garlic (whole)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 3 ounces tomato paste (no salt added)
  1. Add the tomatoes, onion, carrot, and garlic to the Instant Pot. Sprinkle the oregano, basil, and salt over the top of the vegetables, but don't stir.

  2. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook (the name of the button will vary by machine) and cook at high pressure for 20 minutes. It will take roughly 10 minutes for the pressure to build in the pot before the cooking cycle begins, so the pot will say "On" until then.

  3. When the cooking cycle completes, allow the pressure to naturally release for 10 minutes. When the screen reads L0:10, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, it's safe to remove the lid.

  4. Use an immersion blender to blend the cooked vegetables into a smooth sauce. Add in the tomato paste and use a whisk to make sure it's fully incorporated. It should thicken the sauce. Adjust any seasoning to taste, then serve warm over your favorite pasta.

  5. This sauce should keep well in an airtight container for up to a week in the fridge, or you can freeze it for up to 3 months.

Per 1/4 cup: Calories: 35, Fat: 0, Carbohydrates: 7g, Fiber: 2g, Protein: 1g

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Recipe Notes:

  • I use this 6-quart Instant Pot Duo for my recipes, but I think this would work in the 8-quart pot, too. (You may want to double the recipe in that case, to have plenty of liquid to bring the pot to pressure.)
  • This recipe makes roughly one jar of tomato sauce, but you can easily double it if you have 2 pounds of fresh tomatoes on hand. In that case, you can use an entire 6-ounce can of tomato paste and freeze the extra sauce for an easy future meal.
  • The seasoning in this recipe is totally up to you– feel free to double the basil, add thyme, or even a pinch of red pepper flakes for a spicy kick. Sometimes I add a splash of syrupy balsamic vinegar and simmer it at the end using the Sauté function on the Instant Pot.
  • If you need a spaghetti sauce without tomatoes, try my Tomato-less Marinara Sauce recipe instead!

Reader Feedback: Do you make your own spaghetti sauce? Let me know what you’d like to see me make in the Instant Pot next!

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Have you found a good dairy replacement for recipes like this one? Thanks!

    Megan Gilmore

    This recipe is already dairy-free, so do you mean you wanted to add something dairy-like to it? Coconut milk is good for adding creaminess.

Julianna McKitrick

Did I miss it or did it not say to add tomato paste? I’m assuming it just goes in with everything else. Second question. In Texas summer comes early and I have lots of whole frozen tomatoes. Think I could use them in this recipe? If so should I thaw them first?

    Catherine Carmer

    Earlier in the post indicates tomato paste added after cooking but before blending.


Do you peel the tomatoes first, or just put them in with skin on?


Wow! Thank you so much for this recipe! I absolutely loved this recipe! So easy and it turned out wonderfully! I added a can of full fat coconut milk and used lots of fresh basil instead of dried, and it turned into wonderul tomato basil soup. I will definitely be making this again.


I have some whole tomatoes that I have frozen. If I use in this recipe can I use them frozen or should I thaw first?


This was so easy and so delicious! Thank you for this!


This will definitely be a part of my go-to meals during the week!

Lauren Conn

Carrots are not allowed on my diet plan. Any other suggestions on natural sweetness?

Cathy Scheid

Really delicious sauce, thank you for the recipe! I made a big batch with 5 lbs of tomatoes so I upped everything. Made the mistake of adding some celery, so now it’s got strings in it, but the taste is still right on. I omitted the tomato paste altogether for personal preference, but used a ladle to remove almost 2 cups of extra liquid before blending and it was just the right consistency.

Carolyn Katz

I got the burn error 🙁

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