Instant Pot Spaghetti Sauce (with fresh tomatoes!)

tomato sauce served on spaghetti noodles near the Instant Pot.

Instant Pot Spaghetti Sauce (with fresh tomatoes!)

Course: sauce

Cuisine: Italian

Keyword: instant pot spaghetti sauce

Prep Time: 8

Cook Time: 20

Pressurize Time:: 10

Total Time: 38

Servings:

Calories: 35kcal

Author: Megan Gilmore

Prepare to be amazed, because you're about to make the best fresh tomato sauce you've ever tasted. (And it couldn't be easier!) This Instant Pot spaghetti sauce is made without added oil or sugar, and there's minimal chopping before you press a button and walk away.

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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