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+ servings

Instant Pot Tomato Sauce Recipe

Thick and delicious tomato sauce made from fresh tomatoes and herbs and cooked in the pressure cooker.
Servings 6 cups


  • 3 lbs. paste tomatoes Roma or San Marzano
  • 2 Tbsp extra virgin olive oi
  • 5 garlic cloves minced
  • 1 large sweet onion sliced and roughly chopped
  • 1/2 c. baby carrots roughly chopped
  • 1/4 c. water *see note
  • 2 1/2 Tbsp fresh oregano finely chopped
  • 2 1/2 Tbsp. fresh basil finely chopped
  • 2 1/2 Tbsp. fresh parsley finely chopped
  • 1/4 c. dry red wine
  • 1 1/2 tsp. kosher salt


  • Rinse tomatoes, remove stems and set aside.
  • Press the “Saute,” button on your Instant Pot and adjust to the MORE setting.
  • When the display reads HOT, add the olive oil, onions, and carrots and cook until softened, about 6-8 minutes.
  • Add garlic to the pot and saute for one minute. Press Cancel
  • Add water and deglaze pot to remove any stuck bits. Then add whole tomatoes and stir.
  • Lock lid in place and move valve to SEALING position. Pressure Cook/Manual for 20 minutes.
  • When the cook time is up preform a Quick Release of Pressure.
  • Add oregano, basil, parsley, red wine, and salt. Use an immersion blender to blend all of the ingredients into a smooth sauce.
  • Push the “Saute,” button, then adjust it to the lowest setting. Simmer for about an hour, stirring occasionally until the sauce thickens.
  • Cool and refrigerate or freeze in 1-2 cup portions.


If desired, remove skins by placing the tomatoes in boiling water for 30 seconds and then immediately transfer to an ice water bath. When cool enough to handle, peel the skins off of the tomatoes and set aside. *Peeling is optional because you will puree the sauce after the tomatoes have been cooked.
If using an Instant Pot bigger than 6 quarts, add an additional 1/4 cup liquid.
Recipe provided by Make Your Meals
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