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A plate of spaghetti topped with meatballs and rich Instant Pot homemade marinara sauce, garnished with a sprig of rosemary. The dish is served on a white and blue patterned plate with a metal spoon beside it.
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Instant Pot Homemade Marinara Sauce

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Brooke Burks

Ingredients

  • 1 medium onion chopped

  • 2-3 tablespoons minced or chopped garlic

  • 2- 28 oz cans of crushed tomatoes

  • 1-2 tablespoons chopped fresh rosemary

  • 1-2 tablespoons chopped fresh basil

  • 1-2 teaspoons crushed red pepper flakes

  • 1/2 cup water

  • potato flakes for thickening, if needed

  • 2 tablespoons butter

  • 1-2 tablespoons olive oil

  • 1-2 tablespoons parsley

  • salt and pepper to taste

Instructions

  • Put the olive oil in the InstantPot and switch on the saute' function. When the oil is hot, add in the onions and garlic. Cook only til tender, paying careful attention not to burn the garlic. Switch the IP to off. Add in the cans of crushed tomatoes, rosemary, basil, red pepper flakes, parsley and water.
    1 medium onion, 2-3 tablespoons minced or chopped garlic
, 2- 28 oz cans of crushed tomatoes
, 1-2 tablespoons chopped fresh rosemary
, 1-2 tablespoons chopped fresh basil
, 1-2 teaspoons crushed red pepper flakes
, 1-2 tablespoons olive oil
, 1-2 tablespoons parsley
, 1/2 cup water

  • Season with salt and pepper to taste. Close and seal the IP lid and set for 60 minutes. Natural Pressure release when done and TASTE! *Mine was a bit thin so I added 2 tablespoons of potato flakes to thicken. Doing this does NOT produce any potato taste, it just gives it a velvety consistency
    salt and pepper, potato flakes
  • Finish with the 2 tablespoons of butter for a beautiful shine to the sauce. This recipe makes about 3 pints plus a tad more. Servings are based on 1/2 cup servings.
    2 tablespoons butter


Nutrition(All values are estimates only)

Serving: 1serving | Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 346mg | Fiber: 4g | Sugar: 8g
I have fresh herbs but if you do not, you can use dried, just remember you will need about half of what the recipe calls for. Dried herbs pack more punch. You can also buy small portions of fresh herbs in most produce sections of grocery stores. Keep the extra like flowers in a bud vase with water or tie and hang upside to dry in a cool place inside of a paper bag.

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