Instant Pot Homemade Marinara

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recipe by Ivy Manning

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    137

When tomatoes are in season, I like to make this rich, all-purpose sauce and store it in the freezer for future use. When good, local tomatoes aren’t available, this recipe is almost as good using canned tomatoes. San Marzano tomatoes, an heirloom variety that’s favored for their big, sweet flavor and meaty texture, are the best canned variety. Cans labeled “DOP” (Protected Designation of Origin) come only from the San Marzano region in Italy, and while costly, they yield incredible sauce. But the term “San Marzano” is also used to refer to tomatoes not necessarily grown in Italy. These tomatoes are usually quite tasty, and cheaper. Chopping canned tomatoes can be a messy pain in the neck! To chop canned tomatoes without making a huge mess, simply snip them directly in the can using clean kitchen scissors. The sauce can be stored in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Inspired by: https://recipes.instantpot.com/recipe/homemade-marinara/

recipe updated Feb 4, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    6
  • Plum tomato icon
    Plum tomato
    36¼
  • Fresh basil icon
    Fresh basil
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Fresh oregano icon
    Fresh oregano
    1 tbsp (5g)
  • Baking soda icon
    Baking soda
    about ½ tsp (2g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Red wine icon
    Red wine
    ½ cup (120ml)
  • Chicken broth icon
    Chicken broth
    about ½ cup (124g)
  • Fresh basil icon
    Fresh basil
    2 sprigs
  • Salt icon
    Salt
    ¾ tsp (about 4g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 1g)
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

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

Step preview

  1. Add olive oil to the inner pot
  2. Heat until hot - Sauté, More
  3. Then add yellow onion, fresh oregano and baking soda to the inner pot
  4. Stir frequently until tender - 4 min
  5. Add tomato paste and garlic clove to the inner pot
  6. Stir continuously until fragrant - 45 sec
  7. Add red wine to the inner pot
  8. Cook - 1 min
  9. Cancel - Sauté
  10. Then add plum tomato, chicken broth, fresh basil, salt and black pepper to the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 40 min
  13. Cancel - Keep warm
  14. Natural release - 10 min
  15. Quick release
  16. Discard the basil stems.
  17. Stir fresh basil into the inner pot
  18. Season with salt & pepper
  19. Use immediately, or let the sauce cool completely, uncovered, in the refrigerator and store for later use.
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