Tomato sauce is a kitchen staple that can transform simple ingredients into a delicious meal. Making it from scratch in the Instant Pot saves time and brings out deep, rich flavors with minimal effort. This recipe is perfect for busy cooks who want a homemade touch without spending hours simmering on the stove.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 4 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes, with juices
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 small carrot, peeled and grated (about 1/3 cup, optional for sweetness)
- 1 bay leaf
- 1/4 cup chopped fresh basil (optional, for finishing)
- Freshly ground black pepper, to taste
Instructions
- Set your Instant Pot to the sauté function. Add the olive oil and let it heat for about 1 minute. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another 30 seconds, just until fragrant. Do not let the garlic brown.
- Pour in the whole peeled tomatoes with their juices. Use a wooden spoon or spatula to break up the tomatoes a bit. Add the kosher salt, sugar, dried oregano, dried basil, crushed red pepper flakes (if using), grated carrot (if using), and bay leaf. Stir to combine.
- Cancel the sauté function. Secure the Instant Pot lid, making sure the valve is set to the sealing position.
- Set the Instant Pot to Manual (Pressure Cook) on high pressure for 15 minutes.
- When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid and remove the bay leaf. For a smooth sauce, use an immersion blender directly in the pot to blend until your desired consistency is reached. For a chunkier sauce, leave as is or pulse just a few times.
- Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Stir in the chopped fresh basil, if using.
- Serve immediately or let cool and store for later use.
Tips
- Substitutions: If you don’t have whole canned tomatoes, you can use crushed or diced tomatoes. Fresh tomatoes can also be used (about 3-4 pounds, peeled and chopped), but the sauce may be slightly thinner.
- Adding Flavor: To deepen the flavor, add a tablespoon of tomato paste with the onions and garlic, or a splash of red wine before pressure cooking.
- Common Mistakes: Be sure not to overfill your Instant Pot—stay below the max fill line. Avoid adding dairy (like cream or cheese) before pressure cooking, as it can scorch and cause a burn warning.
- Reducing Acidity: Grated carrot or a pinch of sugar helps balance acidity. Taste before adding more sugar, as canned tomatoes can vary in sweetness.
Serving Suggestions
- Pasta Dishes: Toss with your favorite pasta shapes for a classic spaghetti dinner or a quick penne arrabbiata.
- Pizza Sauce: Spread on pizza dough for a homemade pizza night—just simmer a little longer to thicken if needed.
- Meatballs: Use as a simmering sauce for meatballs, chicken parmesan, or eggplant parmesan.
- Vegetable Dishes: Pour over roasted vegetables or use as a base for ratatouille and stuffed peppers.
Variations
- Chunky Vegetable Sauce: Add diced bell peppers, mushrooms, or zucchini with the onions for a heartier sauce.
- Spicy Arrabbiata: Increase the red pepper flakes or add a minced fresh chili for more heat.
- Herb-Forward: Stir in extra fresh herbs like parsley, oregano, or thyme at the end for a brighter flavor.
- Meaty Marinara: Brown 1/2 pound of ground beef, pork, or Italian sausage first, then proceed with the recipe for a meat sauce.
- Roasted Garlic: Substitute roasted garlic for raw for a sweeter, richer flavor profile.
Storage and Reheating
Let the tomato sauce cool to room temperature before storing. Transfer to airtight containers or jars and refrigerate for up to 5 days. For longer storage, freeze in freezer-safe containers or zip-top bags for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm on the stovetop over low heat or in the microwave in 30-second bursts, stirring occasionally, until heated through. Always bring to a simmer for a few minutes before serving to ensure food safety. Never reheat more than once; only reheat the portion you plan to use.
Frequently Asked Questions
- Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes—Roma or plum tomatoes work best. You’ll need about 3 to 4 pounds, peeled and chopped. The sauce may be slightly more watery; consider simmering it on sauté mode after pressure cooking to thicken if needed. - How do I prevent the burn warning in the Instant Pot?
Make sure to deglaze the pot after sautéing onions and garlic by adding a bit of the tomato liquid and scraping up any browned bits. Avoid thick tomato pastes on the bottom of the pot and always stay below the max fill line. - Can I double this recipe?
You can double the recipe if your Instant Pot is large enough, but do not fill past the max fill line. Pressure cooking time remains the same, but it may take longer to come to pressure. Stir well before and after cooking to prevent sticking. - Is this sauce suitable for canning?
This recipe is not tested for safe canning, especially because it includes low-acid ingredients like onions and carrots. For canning, use a tested, high-acid tomato sauce recipe and follow USDA guidelines for pressure canning only. - Can I make this sauce oil-free?
Yes, you can omit the olive oil and sauté the onions in a splash of water or broth. The flavor will be slightly different, but still delicious. - How can I make the sauce smoother?
For an ultra-smooth sauce, use an immersion blender after cooking. If you want it silky, blend in batches in a countertop blender, but let the sauce cool slightly before blending and vent the lid to avoid steam buildup.
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Instant Pot Tomato Sauce Recipe: Homemade, Fast, and Flavorful