Veggie Marinara Sauce (Instant Pot Recipe)
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.
Servings 10 cups sauce
Calories 83kcal
Equipment
Ingredients
- 3 carrots peeled and cut into 3-inch pieces, or about 15 baby carrots
- 3 stalks celery trimmed and washed, cut into 3-inch pieces
- 1 large or 2 small onions peeled and quartered
- 4 cloves garlic peeled
- 1/3 cup extra virgin olive oil
- 2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 3 28- oz. cans crushed tomatoes
- 1 tablespoon sugar or agave syrup optional
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red 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.
Nutrition
Serving: 1/2 cup | Calories: 83kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 448mg | Fiber: 3g | Sugar: 7g