Instant Pot Creamy Tomato and Basil Pasta Sauce

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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
    1588g (about 7 cups)
  • Evaporated milk icon
    Evaporated milk
    ½ cup (120ml)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (11g)
  • Yellow onion icon
    Yellow onion
    about ½ cup (82g)
  • Fresh rosemary icon
    Fresh rosemary
    1 tbsp (4g)
  • Salt icon
    about ½ tsp (3g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (60ml)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)


  • 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. Quick release
  6. Add heavy cream and tomato paste to the inner pot
  7. Stir until combined
  8. Blend with stick blender until smooth
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