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
    about ½ unit (70g)
  • Garlic clove icon
    Garlic clove
  • Sundried tomato icon
    Sundried tomato
    1 tbsp (7g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tbsp (44ml)
  • Crushed tomatoes icon
    Crushed tomatoes
    397g (about 1¾ cups)
  • Red pepper flakes icon
    Red pepper flakes
    1 pinch
  • Kosher salt icon
    Kosher salt
    about ½ tsp (1g)
  • Dried oregano icon
    Dried oregano
    about ½ tsp (0g)


  • 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. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 12 min
  14. Cancel - Keep warm
  15. Natural release - 10 min
  16. Quick release
  17. Let cool - 10 min
  18. Season to taste
  19. Store in fridge
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