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a pot of instant pot marinara sauce with fresh basil and red pepper flake on the side on a white background.

Instant Pot Marinara Sauce

Melissa
1 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Italian, pasta
Servings 6 -8 servings

Ingredients
  

  • 2 tbsp. olive oil
  • 1 medium onion chopped roughly
  • 1 cup of shredded carrots
  • 3-4 cloves of garlic minced
  • 1 tsp. dried oregano
  • tsp. of red pepper flake optional
  • 3-4 large fresh basil leaves plus extra for garnish
  • ½ cup of red wine
  • 28 oz. of crushed canned San Marzano tomatoes
  • Salt and pepper to taste

Instructions
 

  • Put Instant Pot on the saute feature and add olive oil to the pot. Add onion and shredded carrots and saute for about 5 minutes. Season with salt and pepper. Add garlic, oregano, red pepper flake (if using), and fresh basil leaves and saute for about 30 seconds to 1 minute or until fragrant.
  • Add red wine and simmer for about 2-3 minutes. Add crushed tomatoes, season with salt and pepper, and stir to incorporate ingredients fully.
  • Put on the Instant Pot lid and make sure that the steam valve is in the closed position. Switch the function to manual high pressure and cook for 25 minutes. Manually release steam. If you prefer a smooth sauce, blend using a blender or you can leave it chunky.

Notes

You can keep the marinara sauce in the fridge for 3-4 days or freeze for up to 3 months.  
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Nutrition

Calories: 123kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 386mgPotassium: 502mgFiber: 4gSugar: 8gVitamin A: 3906IUVitamin C: 15mgCalcium: 73mgIron: 2mg
Keyword instant pot marinara sauce, Italian, pasta sauce
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