Instant Pot Marinara Sauce

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Making your own marinara sauce isn’t difficult and the result is more delicious and much less expensive than commercial brands. Sun-dried tomatoes aren’t traditional, but I think they give a deeper tomato flavor to the sauce. Use in lasagna or serve over polenta. Marinara makes a great sauce on pizza or pasta as well. Use leftover sun-dried tomatoes in Rotini with Creamy Basil and Sun-Dried Tomato Sauce .

Inspired by:

recipe updated Feb 4, 2020


  • Onion icon
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Sundried tomato icon
    Sundried tomato
    1 tbsp (about 6.9 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tbsp (about 40.95 g)
  • Crushed tomatoes icon
    Crushed tomatoes
    397.25 g (about 1 ¾ cups)
  • Red pepper flakes icon
    Red pepper flakes
    1 pinch (about 0.05 g)
  • Kosher salt icon
    Kosher salt
    ½ tsp (about 1.42 g)
  • Dried oregano icon
    Dried oregano
    ½ tsp (about 0.35 g)


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

Step preview

  1. Pre-heat - Sauté, More
  2. Add extra virgin olive oil to the inner pot
  3. Heat until shimmering
  4. Add onion and garlic clove to the inner pot
  5. Cook while stirring occasionally - approx 3 min
  6. Add sundried tomato to the inner pot
  7. Cook until fragrant - approx 1 min
  8. Add crushed tomatoes to the inner pot
  9. Stir
  10. Stir red pepper flakes, kosher salt and dried oregano into the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 12 min
  13. Natural release - 10 min
  14. Release pressure -
  15. Let cool - 10 min
  16. Season to taste
  17. Store in fridge
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