Instant Pot Tomato Marinara Sauce
Try this Instant Pot Tomato Marinara Sauce recipe, or contribute your own.
Try this Instant Pot Tomato Marinara Sauce recipe, or contribute your own.
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons olive oil
- 3/4 teaspoon sea salt
- 1 clove garlic (minced)
- 1 onion (chopped about 2 cups)
- 1 carrot (diced about 3/4 cup)
- 2 cans tomatoes (diced 14.5 ounce cans)
- black pepper (freshly ground )
- 1 tablespoon butter (unsalted optional)
- parsley (fresh)
- Carbohydrate 0.85200999948456 g
- Cholesterol 0 mg
- Fat 2.35468000088289 g
- Fiber 0.520749993458717 g
- Protein 0.253794999912 g
- Saturated Fat 0.331420000111952 g
- Serving Size 1 1 cup (11g)
- Sodium 439.066499999899 mg
- Sugar 0.331260006025843 g
- Trans Fat 0.0852465000126095 g
- Calories 24 calories
Step-by-step
- Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
- Stir in the tomatoes, basil, oregano, and salt.
- Lock the lid in place. Press Manual and adjust cooking time to 10 minutes.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot.
- Press sauté function again. If you are adding the butter, stir it in now. Taste, adding salt if you think it needs it.
- Press Cancel. Season with about 10 grinds of black pepper.
- Serve with your favorite pasta, sprinkled with fresh parsley leaves. Enjoy!
Bright red droplets cling to a wooden spoon, coating the back cleanly without watery separation. Building a sound pressure-cooked tomato base requires managing specific pitfalls that compromise texture and flavor.
Avoiding the Burn Notice
Pressure cookers require liquid viscosity control to prevent scorching. Canned tomatoes release sufficient water when heated, but thick solids settling directly against the metal bottom trigger thermal sensors to halt cooking. Layer the chopped onions and carrots beneath the canned tomatoes without stirring initially to create a protective moisture barrier that prevents the unit from overheating during the ten-minute cycle.Controlling Acidity and Richness
Tomatoes vary wildly in natural sugar content and acidity, often resulting in a sharp flavor profile. Simmering the sauce briefly after pressure release allows cooks to adjust the seasoning accurately. Incorporating one tablespoon of unsalted butter at the final stage introduces milk solids that round out the sharp edges of the canned fruit without masking the herbs.Blending Equipment Options
An immersion blender reduces cleanup by processing the contents directly inside the stainless steel insert. Standard countertop blenders yield a smoother emulsion due to higher blade velocity, but hot liquids demand venting the lid center and covering it with a folded towel to safely release steam pressure.
