Marinara Sauce


  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 3 garlic cloves
  • 2 lb (900 g) San Marzano tomatoes
  • 2 cups tomato puree
  • 8 to 10 fresh basil leaves
  • 1 sprig rosemary
  • 1 tsp oregano
  • Salt and pepper
  • Arrabbiata: 1 tsp chili flakes
  • ¼ cup chopped fresh parsley
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, heat the oil and add the onion and garlic. Move around frequently until they soften but remain colorless, just to warm up.
  • Add the chopped tomatoes, the puree, and half the fresh basil leaves, chopped rosemary and oregano, cook for 1 Minute on Saute.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • When done, press Cancel and let the pressure release naturally for 10 Minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid, add more fresh basil, season with salt and pepper, and cook on Saute for 5 Minutes.
  • You can add chili flakes and parsley for an Arrabiata sauce. This sauce can be frozen for up to 3 Months.
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