There’s something deeply satisfying about a plate of pasta topped with a rich, well-seasoned marinara. It’s quick to prepare when groceries are sparse, budget-friendly, and universally appealing. This Instant Pot marinara recipe, boosted with extra vegetables, yields a large batch—about the equivalent of three jars of store-bought sauce—and freezes beautifully for easy weeknight meals.
This veggie marinara combines carrots and celery with tomatoes, onions and garlic, finished with a splash of extra-virgin olive oil. Use it on pasta, grilled chicken, or zucchini noodles, as a dip for breadsticks, or as the tomato base for baked pasta dishes. It’s also a handy sauce to pair with shredded slow-cooker chicken for an easy weeknight meal.
Extra Veggie Marinara Sauce
Begin by pureeing the onion, garlic, carrots and celery with the olive oil in a food processor. This vegetable puree forms the flavor base of the sauce.
Extra Veggie Marinara Sauce
If you don’t own a food processor, use a blender: add the vegetables and about 1 1/2 cups of water, process until very finely chopped, then strain through a fine sieve and mix the drained vegetables with the olive oil.
Transfer the veggie puree to the Instant Pot and use the sauté function on the medium/“normal” heat setting to cook it for about 15 minutes, stirring frequently. This step is optional but recommended, as brief sautéing deepens the vegetables’ flavor before the tomatoes are added.
Extra Veggie Marinara Sauce
When the vegetables have softened and mellowed, pour in the crushed tomatoes. Stir in dried basil, Italian seasoning, red pepper flakes, a little sugar or agave if desired to balance acidity, and the remaining salt. Taste and adjust seasoning as needed.
Extra Veggie Marinara Sauce
Secure the lid and cook the sauce on high pressure for 20 minutes. After cooking, allow the pressure to release naturally (about 20 minutes) before opening the lid.
The result is a generous, flavorful batch of marinara you can use right away or freeze for later. This recipe makes approximately ten cups of sauce—enough for multiple meals—and keeps in the freezer for 6–12 months.
Extra Veggie Marinara Sauce
Veggie Marinara Sauce (Instant Pot Recipe)
Equipment
- Instant Pot or other electric pressure cooker
- Food processor or blender
- Fine strainer (if using a blender)
Ingredients
- 3 carrots, peeled and cut into 3-inch pieces (or about 15 baby carrots)
- 3 stalks celery, trimmed and cut into 3-inch pieces
- 1 large (or 2 small) onions, peeled and quartered
- 4 cloves garlic, peeled
- 1/3 cup extra virgin olive oil
- 2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 3 (28-oz) cans crushed tomatoes
- 1 tablespoon sugar or agave syrup (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
Instructions
- Process the onion, garlic, carrots, celery, and olive oil in a food processor until smooth.
- If using a blender, add the vegetables and 1 1/2 cups water, blend until very finely chopped, strain through a fine sieve, then mix the drained vegetables with the olive oil.
- Use the Instant Pot sauté setting on medium/“normal” heat and cook the vegetable/olive oil mixture for about 15 minutes, stirring often. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper while cooking.
- Add the crushed tomatoes, sugar or agave (if using), Italian seasoning, dried basil, red pepper flakes and the remaining 1 1/2 teaspoons salt. Stir to combine.
- Secure the lid and cook on high pressure for 20 minutes.
- Allow the pressure to release naturally, then remove the lid and taste, adjusting seasoning if needed.
Notes
Extra sauce freezes well and will keep for 6–12 months.
Nutrition
Serving size: 1/2 cup. Calories: 83 kcal. Carbohydrates: 12 g. Protein: 2 g. Fat: 4 g. Sodium: 448 mg. Fiber: 3 g. Sugar: 7 g.
Photos by Marsha Maxwell, Brent Hofacker/Shutterstock.com, Valeria Asakova/Shutterstock.com.