instant pot fresh tomato sauce Instant pot tomato sauce (made with fresh tomatoes)

There is honestly nothing that makes a house feel more like a home than the rich, comforting aroma of a tomato sauce simmering away. For the longest time, I thought that getting that deep, complex flavor required standing over a hot stove for six hours, stirring a heavy pot until my arm grew tired. That all changed when I finally mastered the art of the Instant Pot. Using a pressure cooker allows those flavors to meld together in a fraction of the time, giving you a sauce that tastes like it has been passed down through generations, even if you just started it forty minutes ago. Whether you are prepping for a big Sunday dinner or just trying to get through a busy Tuesday night, these methods for making homemade sauce will completely change your kitchen game.

How To Make Instant Pot Tomato Sauce

If you are looking for a reliable, go-to recipe that works perfectly with pantry staples, this is the one for you. This version focuses on creating a thick, velvety texture that clings to every strand of pasta. I love making a double batch of this on the weekends because it freezes beautifully. Whenever I'm too tired to cook, I just pop a frozen jar of this sauce into a pan, boil some noodles, and dinner is served. The secret here is a tiny pinch of sugar to balance the acidity of the tomatoes and a good amount of garlic to give it that punchy, savory kick we all love.

Ingredients

• 28 oz can of crushed tomatoes (San Marzano style is best!)
• 1 medium yellow onion, finely diced
• 4 cloves of garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon granulated sugar (to cut the acidity)
• A handful of fresh basil leaves, chopped

Instructions

1. Turn your Instant Pot to the "Sauté" setting and add the olive oil. Once the oil is shimmering, toss in the diced onions and cook until they are translucent and soft, which usually takes about 5 minutes.
2. Add the minced garlic and cook for just one more minute until fragrant. Be careful not to let the garlic burn!
3. Pour in the crushed tomatoes, oregano, salt, pepper, and sugar. Give everything a good stir, making sure to scrape the bottom of the pot to prevent any "burn" notices during pressure cooking.
4. Secure the lid and set the valve to the "Sealing" position. Select "Manual" or "Pressure Cook" on High for 20 minutes.
5. Once the timer goes off, allow the pressure to release naturally for at least 10 minutes before venting the remaining steam.
6. Stir in the fresh basil leaves. If you prefer a completely smooth sauce, you can use an immersion blender right in the pot.

Instant Pot Fresh Tomato Sauce

When summer rolls around and the farmer's markets are overflowing with ripe, juicy tomatoes, this is the recipe I reach for. There is a brightness to fresh tomato sauce that you just can't replicate with the canned stuff. This recipe is incredibly light and celebrates the natural sweetness of the fruit. I find that using Roma or plum tomatoes works best because they have less water and more "meat," resulting in a sauce that isn't too runny. It’s the perfect topping for a light summer lasagna or even just drizzled over some toasted sourdough with a bit of mozzarella.

Ingredients

• 5 lbs fresh Roma tomatoes, washed and halved
• 1/4 cup extra virgin olive oil
• 6 cloves of garlic, smashed
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• A large bunch of fresh basil

Instructions

1. Place the halved tomatoes into the Instant Pot. You don't even need to peel them—the pressure cooker will make the skins so soft you won't even notice them, or they will slip right off afterward!
2. Add the olive oil, smashed garlic cloves, salt, and red pepper flakes. Give it a gentle toss.
3. Seal the lid and set the Instant Pot to "High Pressure" for 15 minutes.
4. Once the cooking cycle is complete, let the pressure release naturally. This helps keep the tomatoes from spraying out of the valve.
5. Open the lid and stir in the balsamic vinegar and fresh basil. The vinegar adds a wonderful depth that mimics a long simmer.
6. For a rustic texture, use a potato masher to break up the tomatoes. For a restaurant-style sauce, use an immersion blender until it reaches your desired consistency. If the sauce is too thin, you can simmer it on the "Sauté" setting for a few minutes with the lid off to thicken it up.

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