Instant Pot Tomato Sauce Recipe (Canned Tomatoes)

5 from 1 vote

Instant Pot Tomato Sauce Recipe (Canned Tomatoes)

Instant Pot tomato sauce recipe using canned tomatoes and no added oil is rich in flavor, better than store-bought, and freezer-friendly.

Prep Time15

Cook Time45

Total Time1

Course: Condiment

Cuisine: Italian

Diet: Vegan

Servings:

Calories: 94kcal

Author: Denise Perrault

Equipment

1 Instant Pot 6 quart or larger

Ingredients

5 medium onions diced (5 cups)
½ cup vegetable broth
½ teaspoon salt
½ teaspoon ground pepper
4 cloves garlic minced or crushed
3 tablespoons tomato paste
½ cup red wine
28 ounces canned tomatoes
½ - 1 teaspoon red chili flakes
5 stems basil
1 cup vegetable broth

US Customary - Metric

Instructions

Add the diced onions, ½ cup of vegetable broth, salt, and pepper into the Instant Pot. Secure the lid and place the steam release handle in the Sealing position.
Set the Instant Pot to normal saute mode for 5 minutes. When it is finished sauteing, carefully unseal the steam release handle. Once the steam has been released, remove the lid.
Stir the onions, then set the Instant Pot back to saute, this time with no lid. Add the garlic and tomato paste. Sauté the ingredients for 2 – 3 minutes, carefully stirring the bottom of the Instant Pot so that the ingredients don’t stick.
Pour in the red wine to deglaze the Instant Pot. Again, clear the bottom with a wooden spoon or soft spatula. Allow the wine to evaporate for 1 minute, then cancel the Sauté function.
Add the tomatoes, red chili flakes, basil stems, and vegetable broth. Stir everything well.
Place the lid on the Instant Pot, lock it into place, and then set the steam release handle in the Sealing position. Set the Pot to High Pressure for 25 minutes. Be sure to turn off the Warming setting.
Once the pressure cooking has finished, allow the steam to naturally release for 15 minutes. Then, unseal the steam release handle. When the steam releases, carefully remove the lid.
Stir the sauce and decide if you want it thicker (you will be pureeing it, which thickens it up). If you want it thicker, saute the sauce for 5-10 minutes with the lid off.
Let the sauce cool, and then transfer it to a bowl. Use an immersion (stick) blender to puree the sauce. You can also use a blender for this purpose, blending the sauce in batches if necessary.
Makes 7 cups of sauce.

Video

Notes

Keep the bottom of the Instant Pot clear of stuck-on onions and other ingredients before high-pressure cooking. Food on the bottom can trigger the ‘food burning’ signal. The food isn’t burning, but the Instant Pot thinks it is. Turning the Instant Pot off between the saute and high-pressure cycles also helps.
Take the time to sauté the garlic and tomato paste. This is what helps to create the deep tomato flavor.
Allow the sauce to cool completely before transferring it to a container for freezing and place it in the freezer itself.
Store homemade tomato sauce in an airtight container in the refrigerator for 5 days. Reheat what you need on the stove or in the microwave. Reheat on low so it doesn't splatter.

Nutrition