Few things compare to the rich, comforting taste of a homemade marinara sauce. This version is packed with bold flavors and the perfect balance of tomatoes, garlic, and herbs. Best of all, the instant pot does the hard work for you, giving you a deeply flavorful sauce in a fraction of the time.
Why Make Marinara Sauce in an Instant Pot?
Traditional marinara requires hours of simmering, constant stirring, and careful attention to avoid burning. The instant pot eliminates these challenges. By using pressure cooking, it intensifies flavors in a shorter period while keeping the process simple.
You don’t have to babysit the pot, worry about the sauce splattering, or adjust the heat constantly. This method allows the garlic, onions, and tomatoes to meld into a velvety sauce with a depth of flavor that rivals slow-cooked versions.
Key Ingredients for a Bold Flavor
A great marinara starts with high-quality ingredients. Here’s what makes this recipe stand out:
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- Garlic: A generous amount of garlic creates a bold, aromatic foundation.
- Tomatoes: A combination of crushed and whole peeled tomatoes provides texture and a natural sweetness.
- Olive Oil: Enhances the richness and helps bloom the garlic and onions.
- Herbs & Spices: Italian seasoning, oregano, basil, and black pepper bring out the classic Italian flavors.
- Vegetable or Garlic Broth: This adds depth and helps balance acidity.
- Red Wine: A splash of dry red wine enhances the sauce’s complexity.
- Tomato Paste: A final addition to thicken the sauce and concentrate the tomato flavor.
Tips for the Best Marinara Sauce
- Use Fresh Basil at the End: Adding basil before pressure cooking can mute its flavor. Instead, stir it in after cooking for a fresh, aromatic finish.
- Let it Rest: The sauce develops deeper flavors as it sits. Letting it rest for 10-20 minutes before serving enhances its taste.
- Adjust Seasoning to Taste: Depending on your preference, add more salt, sugar, or herbs after pressure cooking.
- Use High-Quality Tomatoes: Opt for San Marzano tomatoes or a similar variety for the best flavor.
Ways to Use This Garlic Marinara Sauce
This sauce is incredibly versatile and can be used in a variety of dishes:
- Classic Pasta: Toss with spaghetti, penne, or any pasta of choice.
- Pizza Sauce: Spread over pizza dough for a homemade pizza base.
- Dipping Sauce: Serve with breadsticks, mozzarella sticks, or garlic bread.
- Shakshuka Base: Simmer eggs in the sauce for a Mediterranean-inspired breakfast.
- Lasagna or Baked Ziti: Layer in lasagna or mix with ricotta for baked pasta dishes.
Storage & Freezing
One of the best things about this sauce is that it stores beautifully. Keep it in an airtight container in the fridge for up to a week, or freeze it for up to three months. The flavors meld and deepen over time, making it even better when reheated.
Elevate Your Instant Pot Recipes
If you’re looking for a simple yet flavor-packed sauce, this garlic marinara is a game-changer. It’s rich, aromatic, and full of the deep, slow-simmered flavors you crave—without the wait.
Instant Pot Garlic Marinara Sauce Recipe
Equipment
- Instant Pot (or another pressure cooker)
- Wooden spoon
- Potato masher
Ingredients
- ½ cup extra-virgin olive oil
- 1 large Spanish or yellow onion diced
- 30 cloves garlic 6 minced, 24 sliced into slivers
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can whole peeled tomatoes
- 2 cups vegetable or garlic broth
- ½ cup dry red wine such as Pinot Noir
- 1 tablespoon Italian seasoning
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1½ teaspoons granulated sugar
- 1-2 tablespoons seasoned salt start with 1 and adjust to taste
- 2 teaspoons black pepper
- 1 bunch fresh basil leaves rinsed
- 1 6-ounce can tomato paste
Instructions
- Sauté the Base: Turn the Instant Pot to Sauté mode and select the More/High setting. Pour in the olive oil and allow it to heat for about 3 minutes.
- Cook the Aromatics: Add the diced onion and cook until slightly translucent, about 3 minutes. Then, stir in the garlic and continue to sauté for another 5 minutes until lightly browned.
- Combine Ingredients: Pour in both the crushed and whole peeled tomatoes, followed by the broth and red wine. Add the Italian seasoning, oregano, parsley, sugar, salt, and black pepper. Stir gently to combine. Finally, place the whole basil leaves on top but do not stir them in.
- Pressure Cook: Secure the lid, switch the pressure release valve to Sealing, and set the Instant Pot to Pressure Cook (Manual) on High Pressure for 10 minutes. Once the cooking cycle is complete, use a quick release to release the pressure.
- Final Touches: Open the lid and use a potato masher to crush the whole tomatoes to your preferred consistency. Stir in the tomato paste, then let the sauce rest for 10-20 minutes, allowing it to thicken slightly.
Notes
- If you prefer a smoother sauce, blend it using an immersion blender after cooking.
- Adjust the seasoning to taste, especially the salt and sugar, based on your preference.
- This sauce works beautifully with pasta, pizza, lasagna, or as a dipping sauce.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.