Instant Pot Creamy Tomato and Basil Pasta Sauce

For the full experience, make this recipe with the Drop Recipes app.

recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This super rich pasta sauce is best in small doses with thick pasta like bucatini, rather than spaghetti. We’ve also made pasta casseroles with the sauce—and have even used it as the tomato sauce in a meat-free lasagna.

Inspired by:

recipe updated May 28, 2020


  • Canned whole tomatoes icon
    Canned whole tomatoes
    1.589 kg (about 7 cups)
  • Evaporated milk icon
    Evaporated milk
    ½ cup (about 132 g)
  • Fresh basil icon
    Fresh basil
    ¼ cup (about 10.8 g)
  • Yellow onion icon
    Yellow onion
    ½ cup (about 81.6 g)
  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (about 3.6 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 60 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)


  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Squeeze canned whole tomatoes into the inner pot one by one
  2. Add evaporated milk, fresh basil, yellow onion, fresh rosemary and salt to the inner pot
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 5 min
  5. Release pressure -
  6. Then add heavy cream and tomato paste to the inner pot
  7. Stir until combined
  8. Blend with stick blender until smooth
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.