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
Keyword Instant Pot marinara sauce, veggie marinara sauce
Prep Time 25minutes
Cook Time 20minutes
Additional Time 20minutes
Total Time 1hour5minutes
Servings 10cups sauce
Author Marsha Maxwell
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
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
1/3cupextra virgin olive oil
3 28-oz.cans crushed tomatoes
1tablespoonsugar or agave syrupoptional
½teaspoonred pepper flakes
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.
Extra sauce will keep in the freezer for 6-12 months.