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Home » All Recipes » Instant Pot Marinara Sauce | Marinara Sauce From Scratch

Instant Pot Marinara Sauce | Marinara Sauce From Scratch

Published: November 13, 2018. Modified: November 16, 2018 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Making Instant Pot Marinara Sauce at home from scratch is a breeze. Its preservative free, less oil and Much better than store bought.

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What is Marinara Sauce?

Marinara Sauce is a tomato sauce made with tomatoes, Onion, garlic, and herbs. This simple Marinara Sauce is used in many Italian dishes.

This Italian Marinara Sauce recipe is –

Hearty

Rich

Simple

Flavorful

Versatile

Easy to make

Better than store-bought

and perfect for Pasta or Pizza night.

Homemade Marinara Sauce is amazing!! it is made with very basic pantry ingredients.

Instant Pot Marinara Sauce, how to make marinara sauce in pressure cooker, Stove top marinara sauce, vegan marinara sauce

Why make Marinara Sauce At home?

Because

It tastes fresh.

It’s made with classic and uncomplicated ingredients.

You get to control the flavors.

No added sugar

No Preservatives.

Gets ready in no time!

Simple, quick and easy Marinara Sauce is a staple of mine. I usually make batches of it and keep it in the freezer for quick meals and for quick lunch box for my son.

It saves lots of money and time.

Marinara Sauce Ingredients

I prefer using canned diced tomatoes to make this Instant Pot Marinara Sauce. On top of tomatoes, next comes garlic, onion, red pepper flacks, salt, Oregano, black pepper powder, good quality extra virgin olive oil, and fresh basil leaves.

Diced Tomatoes – I prefer to use San Marzano canned Diced tomatoes. You can use fresh tomatoes too.

Garlic – I always prefer to use fresh Garlic to make Marinara Sauce.

Fresh herbs – Use fresh basil for the best result. It keeps the sauce tasting fresh and light.

Black Pepper and Red crushed pepper – We like our marinara sauce spicy. You may adjust or skip these 2 ingredients.

This Instant Pot Marinara sauce looks smooth. Can it be made chunky?

Absolutely!

We like smoother side marinara sauce that’s why I have used an immersion blender to make it smooth. But if you like chunky marinara, skip that step. 🙂

if you like extra smoother marinara sauce, you can make the sauce as directed, let it cool down completely, then pulse it in the blender until looks creamy.

How long Homemade Marinara Sauce stay good? Can we freeze Homemade Marinara Sauce?

It can be stored in the refrigerator in an airtight container up to a week and up to 4 months in a freezer. This sauce is great for freezing.

Do give this Instant Pot Marinara Sauce a try. You can make this even without planning ahead, which is great for those busy weekdays.

Instant Pot Marinara Sauce, Vegetarian marinara sauce, marinara sauce without broth,

Here are some of my favorite Instant Pot pasta recipes –

Lasagna Soup

Caprese Pasta

Creamy Mushroom pasta

If you are looking for stove top marinara sauce recipe, Click Here.

Best marinara sauce, marinara sauce in instant pot, Easy marinara sauce,
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4.88 from 25 votes

Instant Pot Marinara Sauce

Making Instant Pot Marinara Sauce at home from scratch is a breeze. Its preservative free, less oil and Much Much better than store bought. 
Course Sauce
Cuisine Basic, Italian
Keyword Best marinara sauce, Easy vegan instant pot recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 oz
Calories 16kcal
Author Dhwani
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Ingredients

  • 16 oz - Canned diced tomatoes
  • 1 cup - chopped onion (I prefer White onion)
  • 2 teaspoon - Chopped garlic
  • 2 tablespoon - extra virgin olive oil
  • Salt to taste
  • ½ teaspoon - black crushed pepper
  • 7 to 8 - Fresh Basil leaves
  • ½ teaspoon - oregano
  • 2 teaspoon red crushed pepper (Use according to your spice level)

Instructions

  • Turn on IP on saute mode, heat olive oil.
  • Add garlic and onion. Saute for 1 minute.
  • Now add all remaining ingredients.
  • Close the lid. Turn off IP from saute mode.
  • Press the manual button and set the time for 10 minutes under high pressure.
  • Once 10 minutes is done and IP beeps, turn off the Instant Pot. Let the pressure release naturally.
  • When all the pressure released, open the lid.
  • With the help of an immersion blender, crush it.
  • Boil some spaghetti, Pour this Instant Pot Marinara sauce on top and garnish it with some basil.
  • Your Spaghetti with homemade Marinara Sauce is ready is ready in no time.

Video

Notes

I prefer to use San Marzano canned Diced tomatoes. Or use any good quality canned diced tomatoes. You can use fresh tomatoes too.
Use fresh Garlic to make Marinara Sauce.
Use fresh basil for the best result. It keeps the sauce tasting fresh and light.
We like our marinara sauce spicy. So I used both black pepper powder and crushed red pepper. You may adjust or skip these 2 ingredients.
We like smoother side marinara sauce that's why I have used an immersion blender to make it smooth. But if you like chunky marinara, skip that step. 🙂 if you like extra smoother marinara sauce, you can make the sauce as directed, let it cool down completely, then pulse it in the blender until looks creamy.
Instant Pot Marinara Sauce can be stored in the refrigerator in an airtight container up to a week and up to 4 months in the freezer. This sauce is great for freezing.
If Tomatoes are sour, you may add sugar, agave or honey to balance the tartness.

Nutrition

Calories: 16kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 27mg | Potassium: 46mg | Vitamin A: 20IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.2mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

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Reader Interactions

Comments

  1. Minna says

    November 14, 2018 at 1:02 pm

    Hi there, if I use fresh tomatoes, do you know how many I would use? Or would I still use 16oz? Thanks!

    Reply
    • Dhwani Mehta says

      November 15, 2018 at 8:37 am

      Hi Minna!!
      It is around 2 cups / 1 pound fresh tomatoes. I hope this helps.

      Reply
  2. Rita says

    November 17, 2018 at 7:17 am

    Which brand of salt do you use.

    Reply
    • Dhwani Mehta says

      November 17, 2018 at 9:23 am

      Hello!
      I use Morton Brand salt.

      Reply
  3. Sandee says

    November 17, 2018 at 10:51 am

    How much do you have at the end of the cooking? Thinking of doubling.

    Reply
    • Dhwani Mehta says

      November 17, 2018 at 11:20 am

      Hi!
      Around 20 to 24 oz.

      Reply
  4. Rita Desai says

    November 20, 2018 at 5:47 pm

    Can you please tell me what brand of salt do you use in your recipe?

    Reply
  5. maria says

    January 16, 2019 at 9:45 pm

    5 stars
    thank you..I love it!!

    Reply
    • Dhwani Mehta says

      January 17, 2019 at 9:38 am

      Hi Maria,
      Glad to know that you loved it. Thanks for the feedback.

      Reply
  6. Sue says

    January 19, 2019 at 1:49 pm

    Can you double thus in the instant pot? Dies that change the time?

    Reply
    • Dhwani Mehta says

      January 19, 2019 at 1:56 pm

      Hi Sue,
      Yes, you can easily double this recipe without changing the time. 🙂

      Reply
  7. Lisa P says

    September 22, 2019 at 10:18 am

    My Instant Pot holds 14 cups, I’m sure I could easily quadruple this recipe with room to spare. (I like making huge batches and freezing for later easy weeknight meals.) Would I have to increase the cooking time?

    Reply
    • Dhwani Mehta says

      September 23, 2019 at 1:09 pm

      Hi Lisa,
      The cooking time will be the same. 🙂

      Reply
  8. Kim says

    February 15, 2020 at 11:07 am

    I want to try this recipe, but I have no fresh basil on hand. Is there an adjustment for dried basil?

    Reply
    • Dhwani Mehta says

      February 15, 2020 at 11:12 am

      Hi Kim,
      You can use 2 tsp dried basil. Hope this helps. 🙂

      Reply
  9. Mel says

    December 18, 2021 at 9:46 am

    5 stars
    Thank you for this recipe, I use it all the time. So handy to double up for another day too. Sometimes add a little balsamic vinegar for a deeper flavour. Make it then saute for a pizza topping. Add anchovies too at the start.

    Reply
    • Dhwani Mehta says

      December 21, 2021 at 8:22 am

      My pleasure.

      Reply
  10. Suzanne says

    September 07, 2022 at 10:49 am

    How do you keep this from burning? I put my IP on as directed but the bottom was burned…

    Reply
  11. Cyd Watts says

    February 20, 2023 at 5:41 pm

    4 stars
    I work 10 hour days and by the time I get home I’m not feeling like cooking.
    My husband has 4 stage CKD so he has to watch his sodium intake.
    So…I got home at 6pm, was eating dinner by 6:30pm. This was really good and ready in no time. I will be making again but a double batch so I can freeze some
    Thank you

    Reply
    • Dhwani Mehta says

      February 22, 2023 at 6:11 pm

      Glad to know. Thanks for the feedback.

      Reply

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