Go Back
Marinara Fresh Tomato Sauce in a white bowl topped with fresh basil

Instant Pot Marinara Fresh Tomato Sauce

Instant Pot Marinara Fresh Tomato Sauce recipe makes a big batch of delicious sauce that you can use as spaghetti sauce, or any recipe that calls for a flavorful pasta sauce. A great way to use up your summer bounty of garden fresh tomatoes!

Course sauces
Cuisine Italian
Keyword pressure cooker marinara fresh tomato sauce recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 10 cups
Calories 97 kcal
Author Sandy Clifton


  • 4 Tbsp Olive Oil
  • 1 small Onion, chopped
  • 5 cloves Garlic, minced
  • 5 lbs Tomatoes*, chopped, about 9 1/2 cups (any variety or mix)
  • 1/2 cup Red Wine
  • 1/2 cup Water** (optional) see Notes
  • 3 tsp Kosher Salt
  • 1/2 tsp Pepper
  • 1 Tbsp Cocoa Powder, unsweetened (cuts acidity and adds a complexity. You won't notice it). Don't use dark!
  • 2 tsp Basil, dried
  • 2 1/2 Tbsp Italian Seasoning
  • 1/4 - 1/2 tsp Red Pepper Flakes (or more for spicier)
  • 2 tsp Oregano, dried
  • 2 Tbsp Parsley Flakes, dried
  • 3-4 (6 oz) cans Tomato Paste

Add Only if the Sauce is too Acidic (After Pressure Cooking)

  • 2 tsp Sugar (optional, if needed)
  • 1/4 - 1/2 tsp Baking Soda (optional, if needed)


  1. Before you begin the cooking process, have all of your veggies chopped & ingredients measured and ready to go.

  2. Turn on the Sauté setting. When the pot is Hot, add the olive oil. Don't add the oil to a cold pot. Then add the onion and cook, stirring occasionally, until turning translucent.

  3. Add the minced garlic and cook, stirring constantly, for about 30 seconds.

  4. Add the chopped tomatoes and stir.

  5. Add the red wine, salt, pepper, cocoa powder, basil, Italian seasoning, red pepper flakes, oregano, and parsley flakes. Stir well to combine.

  6. Add the tomato paste, but do not stir it in. Leave it sitting on top. If you stir it in it will be too thick and the pot may scorch and not come to pressure.

    Also, you will not have to add any additional liquid as the red wine and juice from the tomatoes is plenty to get the pot to pressure.

  7. Close the lid and set the steam release knob to the Sealing position. Then press the Pressure Cook (or Manual) button or dial to select 25 minutes (You can cook less time, but I tested and liked this time best).

  8. After the cook cycle is finished, turn the pot off so it doesn't go to the Warm setting. Then leave it to Naturally Release the pressure until the pin in the lid drops down. Then open the lid and give the sauce a stir. Careful of the hot sauce splattering, so stir slowly!

  9. Taste, and if the sauce is too acidic, either add the sugar, or add the baking soda. Stir it in and let it sit a while. Then taste and adjust as necessary.

  10. Let the sauce cool, then use an immersion blender, food processor, or blender to puree it nice and smooth. It is best to do this when the sauce has cooled.

  11. Transfer the sauce to jars with lids and keep in the fridge for up to 5 days. You can freeze it as well.

Recipe Notes

*Don't bother peeling the tomatoes. The skin cooks down and the immersion blender or food processor takes care of it. You won't even notice!

**If your tomatoes are not very juicy, add 1/2 cup of water when you add them to the pot. This will help the pot come to pressure easier. You can use the sauté setting to cook off extra water after pressure cooking if the sauce is too thin.

Canning: If you want to can this sauce, please look up how to adjust for canning as you will need to add citric acid or lemon juice, etc.