Instant Pot marinara sauce with extra veggies is fabulous to have on hand whenever you need the makings of an easy spaghetti dinner. This recipe makes a huge batch of Instant Pot veggie marinara sauce, equivalent to three jars of pre-made sauce.
Course Sauces & Spreads
Cuisine Italian
Keyword Instant Pot marinara sauce, veggie marinara sauce
Prep Time 25minutes
Cook Time 20minutes
Additional Time 20minutes
Total Time 1hour5minutes
Servings 10cups sauce
Calories 83kcal
Author Marsha Maxwell
Equipment
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
Simply Gourmet Measuring Cups and Measuring Spoons Set
Ingredients
3carrotspeeled and cut into 3-inch pieces, or about 15 baby carrots
3stalks celerytrimmed and washed, cut into 3-inch pieces
1large or 2 small onionspeeled and quartered
4clovesgarlicpeeled
1/3cupextra virgin olive oil
2teaspoonssaltdivided
1/2teaspoonblack pepper
3 28-oz.cans crushed tomatoes
1tablespoonsugar or agave syrupoptional
2teaspoonsItalian seasoning
1teaspoondried basil
½teaspoonred pepper flakes
Instructions
Process the onion, garlic, carrots, celery, and olive oil in a food processor until pureed.
Alternatively, if you don’t have a food processor, put the onion, garlic, carrots and celery in the jar of a blender, and add 1 1/2 cups of water. Process until the vegetables are very finely chopped. Strain this mixture using a fine strainer, then add the olive oil to the vegetable mixture.
Using the Instant Pot sauté feature, cook the vegetable/olive oil mixture on medium or "normal" heat for 15 minutes, stirring often. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper during cooking.
Add the crushed tomatoes, sugar or agave syrup, Italian seasoning, dried basil red pepper flakes and an additional 1 1/2 teaspoons salt, and stir to blend.
Cook on high pressure for 20 minutes.
Allow the pressure to reduce using a natural pressure release, then remove the lid of the pressure cooker.
Notes
Extra sauce will keep in the freezer for 6-12 months.