Although you can have a flavorful, rich dish on the table in less than an hour, this marinara sauce tastes like it has been simmering all day.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- ¼ cup dry red wine
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can whole peeled tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- ¾ teaspoon sea salt
- freshly ground black pepper to taste
- 1 pinch red pepper flakes
- 1 bay leaf
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
- Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.
Reviews
Did 1.5times the recipe and turned out perfect! Left it chunky instead of blending it and was a really hit at home
I had frozen meatballs and pasta I had made that needed to be used. Checked the pantry to see what was available to make a sauce and this recipe was perfect. Added the meatballs and kept warm until ready to make the pasta. We loved it. Super easy and quick after a long day at work
I added extra vegetables and some meat to it and it turned out delicious. We love it, it’s our go to recipe for marinara sauce. With or without the meat.
I loved this recipe! I’m not inclined to follow recipes closely, but I adapted it to my own cooking preferences shaped by working in the kitchen with my wife. I substituted fresh basil an Italian leaf parsley for dry. For tomato, I used the containers that I had and simply added them. My finished sauce was a bit thinner than ideal ( given the aforementioned the recipe cannot be faulted). The addition of sun dried tomatoes is brilliant and gives the sauce a solid, bright tomato flavor. Using quality ingredients, I can’t imagine how this recipe could go wrong.
This is now our go to marinara recipe and we love it!
Followed the recipe, except it was a double batch. It was totally inedible and I threw the whole batch out. Complete waste of time and money.
Nice basic marinara sauce. Just waiting for meat, meatballs or sausage to be added. Would make again as it made several meals.
This was my first time using the pressure cooker for marinara and it definitely speeds up the cooking time. I have a kiddo who is allergic to oregano so we have begun making our own marinara sauce as it is impossible to use store bought. I replaced the oregano with marjoram. But oregano really packs a punch and to get more flavor, I also added 1 lg green pepper and 2 large stalks celery that we pulsed in the food processor, then sautéed with the onion at the beginning step.
Added a little more wine, garlic and a cup of tomato sauce. Cooked those until it was reduced and rich, somewhat roasted tasting. Then I added tomatoes, just made it a little more robust.
I followed the recipe exactly except I used Roma tomatoes out of my garden. The sauce was quite thin, I ended up boiling it on the sauté setting for about 30 mins to thicken it up. Canned tomatoes won’t have this issue, but don’t taste nearly as good!
I made this according to the recipe and my family was underwhelmed. They’d be just as happy with the store bought sauce.
This recipe is very good and will be a go to for us! I used to make a similar recipe for marinara sauce on the stove, but never had the time to just let it go and cook longer than 30 minutes. Using the instant pot, this recipe is excellent with no changes needed–the flavors come through and is perfect! I added a a little sugar (1 – 1.5 tsp sugar) as we tend to get heartburn from tomato sauces. After releasing the pressure and using the immersion blender, I added Gluten Free Turkey Meatballs by Olivia to the sauce and left the Instant Pot on Keep Warm while I made the pasta. The meatballs paired well with the sauce and made an excellent pasta and meatballs dinner for us! Looking forward to making another batch of this sauce to freeze. Thanks for another great Instant Pot recipe, Bren!
3.27.18 Followed this recipe to the letter, and very happy with how this turned out. The tomato-y flavor is deep and rich, good blend of herbs, and I’ve always added red wine to my marinara, so I liked that as well. I had to run out for an appointment right as the cooking cycle was complete, so I just let the pressure release naturally. The sauce was a bit on the thin side for us (personal taste preference), so I just turned on the Saute function, and cooked it down for about 5 minutes. Always on the hunt for good Instant Pot® recipes, and this is a good one! This will go on a meatball hoagie tomorrow, and the rest will head to the freezer. Thanks for sharing.