Instant Pot Marinara Sauce with Fresh Tomatoes

Prep Time: 5 minutes Cook Time: 15 minutes Servings: Yield: 2 16 oz jars Source:

Ingredients

1 lbs tomatoes, diced

1 large onion diced

8 garlic cloves, minced

1 tbsp dried basil

1 tbsp dried oregano

1 carrot, diced

2 tbsp fresh basil, chopped

2 tbsp fresh parsley, chopped

4 oz. water / vegetable broth

2 tbsp olive oil

salt to taste

Directions

It’s pretty straight forward, nothing fancy. I keep all my ingredients ready first. I chop the tomatoes, onions, carrot and herbs & mince the garlic.

I heat some olive oil in the inner pot and toss in the minced garlic. Cook it for a minute and then add the dried herbs and onions. Saute for a couple minutes until you get the aroma of garlic.

Throw in the tomatoes, carrot, fresh herbs and water or broth and pressure on high for 15 minutes.

Allow the pressure to naturally release for 10 minutes and then quick release the rest of the pressure. Using a blender, blend the sauce until your desired consistency, chunky or smooth or in between. You could also use a Potato Masher to mash up all the ingredients if you like the sauce chunky.

Press the Saute button and heat the olive oil in the inner pot.

Add the garlic. Cook it for a minute and then add the dried herbs and onions.Saute for a couple minutes until you get the aroma of garlic.

Throw in the tomatoes, carrot, fresh herbs and water or broth.

Close the lid, seal the vent and pressure cook on high for 15 minutes.

Allow the pressure to naturally release for 10 minutes and then quick release the rest of the pressure.

Using a blender, blend the sauce until your desired consistency, chunky or smooth or in between. You could also use a Potato Masher to mash up all the ingredients if you like the sauce chunky and would like to retain the red color of the sauce.

Notes

For best results read notes in the post.