Instant Pot Spaghetti Sauce (with fresh tomatoes!)

While writing The Fresh and Healthy Instant Pot Cookbook, I realized that some things are simply easier to cook from scratch in a pressure cooker. Spaghetti sauce with fresh tomatoes is one of those things. There’s no dicing required—just quarter a few veggies, and they are ready to cook in no time.

If you’re already familiar with Instant Pot cooking, you may be surprised to learn that this recipe requires no added liquid. Don’t worry, you won’t get a burn error! Fresh tomatoes are loaded with juice and release plenty of liquid as they cook.

And if you’re not already familiar with the Instant Pot, don’t worry. I’ll walk you through the process step by step below.

⭐⭐⭐⭐⭐ Featured Review

“This was the best batch of spaghetti sauce I’ve ever made! I can’t believe it was so easy!! I changed up the spices a bit, but wow. I love how healthy it is and NO sugar!” -Kristina

Ingredients for Spaghetti Sauce

• Fresh Tomatoes. I tend to use Roma tomatoes because they are more affordable than slicing tomatoes. But if you have garden tomatoes, use those here.
• Yellow Onion. These add sweetness and flavor.
• Carrots. These are also added for sweetness. I originally called for two carrots, but I now prefer using three for a sweeter flavor.
• Garlic. Two fresh cloves help boost the flavor with no mincing required. Add more if you especially love garlic.
• Dried Spices. Basil and oregano add a convenient Italian flavor. You can use an Italian spice blend if you prefer.
• Tomato Paste. This can trigger a burn error, so it’s added at the end of the process to help thicken the sauce and deepen the tomato flavor.

How to Make Instant Pot Spaghetti Sauce (Step by Step)

1. Cut 2 pounds of tomatoes into quarters. There’s no need to peel them or remove the seeds, so this shouldn’t take long.

2. Next, peel and quarter 2 yellow onions, then peel 2 to 3 carrots and slice them into chunks.

3. Add the tomatoes, yellow onion, carrots, and garlic to the Instant Pot’s stainless steel bowl. Then add 2 garlic cloves, 2 teaspoons each of dried basil and oregano, and 1 teaspoon of salt. Don’t let the spices touch the bottom of the Instant Pot; they can trigger a burn error as the pot heats up. (So, don’t stir this!)

4. Secure the lid, move the steam release valve to the “Sealing” position, and cook at high pressure for 20 minutes. The pot will take at least 10 minutes to pressurize, so the screen will read “ON” before the countdown appears.

5. When the cooking cycle is complete, let the pressure naturally release for at least 10 minutes. This means you’ll do nothing until the screen reads “L0:10.” If you’re busy and want to wait even longer, that’s okay, too. (I’ve left it in the pot for up to 60 minutes because I was distracted, and the sauce is still great.)

6. Move the steam release valve to “Venting” to release any remaining pressure. When the floating valve in the lid drops (labeled above), you’ll know it’s safe to remove the lid.

7. Add a 6-ounce can of tomato paste and use an immersion blender to blend the cooked vegetables until smooth. Adjust the seasoning to taste. I usually add another half teaspoon of salt, but you could also add Parmesan cheese or any other spices you like at this point.

8. Once you’re happy with the flavor, this tomato sauce is ready to use right away.

Serving Tips

Enjoy this spaghetti sauce right away over your favorite noodles. You can also use it as a pizza topping, a dip for bread, or a sandwich spread, among other uses.

I’m also tempted to enjoy it as a soup!

Tools You May Need

Immersion Blender

This is my favorite immersion blender! It pulverizes effortlessly for silky smooth sauces.

Buy Now

Instant Pot

Buy Now

The Fresh & Healthy Instant Pot Cookbook

Featuring 75 recipes for your electric pressure cooker, with photos & nutrition info for every recipe. With clear, step-by-step directions, these time-saving recipes are a total game changer.

Buy Now

Instant Pot Spaghetti Sauce (with fresh tomatoes!)

4.93 from 114 votes

You're about to make the best fresh tomato sauce you've ever tasted. (And shockingly, it couldn't be easier!) This Instant Pot spaghetti sauce has no added oil or sugar, and it requires minimal chopping before you press a button and walk away. The pressure cooker does most of the work in about 30 minutes, yet this sauce tastes like it simmered all day.

prep8 mins cook20 mins Pressurize Time:10 mins total38 mins

Servings:14

PrintSaveSavedRate

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 pounds fresh tomatoes , cut into quarters
• 2 yellow onions , cut into quarters
• 2 to 3 large carrots , cut into large chunks
• 2 cloves garlic (whole)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon sea salt , plus more to taste
• 6 ounces tomato paste (no salt added)

Instructions

• 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. (You don't want the seasonings to touch the bottom of the Instant Pot or you could get a burn error.)
• 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.
  
• 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.
• Use an immersion blender to blend the cooked vegetables into a smooth sauce. Add in the tomato paste and blend again to make sure it's fully incorporated. It should thicken the sauce. Adjust any seasoning to taste, then serve warm over your favorite pasta. (I usually add another ½ teaspoon of salt.)
• 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.
  

Video

Notes

Nutrition information is for approximately a half cup of sauce, assuming you get 7 cups total from this recipe. (About 56 ounces.) This information is automatically calculated, so it’s just an estimate, not a guarantee. 

Storage Tips: If this is more sauce than you can use in a week, freeze it! Ensure there is sufficient room in your storage jar for the tomato sauce to expand as it freezes. You can freeze it for up to 6 months, then thaw it overnight in the fridge before using it again. 

Quantity: This recipe yields approximately 56 ounces of sauce, but the yield may vary each time depending on the size of your vegetables. 

Instant Pot Size: I use a 6-quart Instant Pot to make this recipe. An 8-quart pot should also work, but will take longer to come to pressure.

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 317mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2545IU | Vitamin C: 15.1mg | Calcium: 22mg | Iron: 0.8mg

Author: Megan Gilmore

Course: sauce

Cuisine: Italian

Keyword: instant pot spaghetti sauce

Get FREE weekly meal plans!

Sign up for my email newsletter to receive healthy meal plans every weekend! Plus, you’ll get new and updated recipes in your inbox every week. (You can unsubscribe at any time.)

Please enable JavaScript in your browser to complete this form.

Email *

Subscribe

More Instant Pot Recipes to Try

• Instant Pot Mashed Potatoes (No draining!)
• Steel-Cut Oats in the Instant Pot
• Instant Pot Spaghetti Squash (7-minute cycle)
• Instant Pot Broccoli

If you try this recipe, please leave a comment and star rating below to let me know what you think.