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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
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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)
- Cut 2 pounds of tomatoes into quarters. There’s no need to peel them or remove the seeds, so this shouldn’t take long.
- Next, peel and quarter 2 yellow onions, then peel 2 to 3 carrots and slice them into chunks.
- 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!)
- 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.
- 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.)
- 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.
- 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.
- 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.
Instant Pot
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.
Instant Pot Spaghetti Sauce (with fresh tomatoes!)
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
Ingredients
- 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
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.
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Hi Megan! I think your recipe for INSTANT POT SPAGHETTI SAUCE (WITH FRESH TOMATOES!) may just be one of the TOP best recipes I have ever gotten, not to mention the easiest. I cannot thank you enough. Since I found your recipe, I have made it at least 10 times so far, including the batch that is in my pressure cooker right now as I write, with all kinds of fresh tomatoes (My Dad is a talented gardener) and sometimes with two 1-pound bags of tomatoes that I froze because I had so many and wasn’t able to use them fast enough. I cut the bags off them and just throw them in the pressure cooker, still frozen in their square bag shape, and add 10 extra minutes to the cook time. Sometimes I add assorted vegetables that need using up, like celery and green or red peppers. I think I love best that you don’t have to chop everything up, you can just toss big chunks of everything into the pot and cook away….and, because of that, I don’t DREAD the chore. I’ve always made sure to keep the spices on top and have never had a burn warning. My immersion blender does a splendid job of making the sauce smooth and if the final result is a little thinner than I would like (because of the water in the frozen tomatoes, for instance), the added tomato paste usually takes care of that and I sometimes throw in some grated Parmesan cheese to help thicken it too. The end result is always a beautiful fresh tasting sauce (no chemicals and preservatives!) that we all enjoy very much. I am so in love with this sauce that I had to pop in and say THANK YOU, Megan, for this terrific recipe and for all the work you do which makes US, your readers, look like really great cooks! 🙂
Yet another batch in the Instant Pot as I type. Kitchen is already smelling amazing and a tiny dent made in the tomatoes I froze last season. I realised yesterday that we had used every tub of sauce (they never get the chance to last three months in the freezer), so this morning another batch is underway.
I make this so often! Its so simple and delicious. I add a cup of red lentils and a cup of water (same cooking time) to add extra protein, then blend all together.
The aroma of the sauce filled the entire apartment and the taste matched! Adding the spices when pureeing/blending will avoid the burn warning. Since I wanted to see the mushrooms, zucchini, and peppers, I sauteed them separately with the spices then poured the sauce over the additional veggies and pasta.
Do you have any notes on using thawed tomatoes that I froze from my garden? They’re beautiful romas and I scored them before freezing. Do you think there will be extra water to account for after thawing? Thanks in advance, and no worries if you don’t have any ideas! Fresh is always great, but not wasting my tomato harvest is even better 🙂
Hi Carolyn! I’ve never made this recipe with frozen tomatoes, but I don’t think there would be excess water to account for. (I use thawed frozen bananas for baking quite often and I never drain the liquid they release before working with them.) I would definitely try it with the frozen tomatoes; I bet it’s delicious that way!
Followed your instructions to letter and it came out beautifully! I only did one thing different – as i let it sit to cool to blender in blender verses stick the juice had risen to top, i poured about half of it off ( added to my soup on the go) then blended remainder – didn’t have to add the paste. It is so good and an easy make , thank you.
This is the only recipe I use for making tomato sauce with fresh tomatoes! So good and so easy! Was wondering if anyone had used any other veg other than carrots to sweeten the sauce – butternut squash, sweet potatoes? Thank you!!
I love this recipe! It’s so easy and delicious. I have already made two batches for the freezer and will be making another batch today. I added red wine after I used my immersion blender.
Thank you!
Delicious sauce! Super easy to make. I added grated Parmesan at the end of cooking and stirred. Thanks for the detailed recipe!
This is a great recipe. So good we used it as a dip with bread because we couldn’t wait to eat it! Best flavor if you swap out the oregano and basil for good old Italian seasoning. Also add extra carrot to add sweetness.