DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Instant Pot Quick Tomato Sauce

    Published: Nov 5, 2024 · Modified: Nov 12, 2024 by Mike Vrobel · This post may contain affiliate links · 16 Comments

    Jump to Recipe
    Pressure Cooker Quick Tomato Sauce - step by step tower image | DadCooksDinner.com

    Instant Pot (Pressure Cooker) Tomato Sauce recipe - 15 minutes under pressure gives you a fantastic pasta sauce.

    Tomato sauce on spaghetti with silverware and red pepper flakes

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Jump to:
    • INGREDIENTS
    • How to Pressure Cook Tomato Sauce
    • Variations
    • Storage
    • FAQs
    • Pressure Cooker Quick Tomato Sauce Recipe
    • 💬 Comments

    My plan seemed so simple - use pressure cooking to get the flavors of a long-simmering sauce in the time it takes to boil water and cook pasta. I’ve already got a stovetop quick tomato sauce recipe - it will be easy to convert, right?

    Easy. Riiiight.

    It’s time for another episode of “Why can’t I get this recipe to work the way I want it”?

    I sauté some onions and garlic, add spices, pour in crushed tomatoes, and lock the lid on the pressure cooker. Five minutes under pressure is not enough time for flavors to mingle; the sauce comes out like a salsa, with distinct tomato and onion pieces. Fifteen minutes is just right - the sauce is thick, like it was simmered all afternoon by an Italian Nonna. (OK, OK, I don’t know what that would taste like. I don’t have an Italian grandmother - I’m a typical American mutt, mostly German and French.)

    But…as I’m testing the recipe, every now and again, the sauce scorches on the bottom. I’m running right on the edge of overheating the pressure cooker; the thick, crushed tomatoes have just enough liquid to get up to pressure…most of the time. If the pressure valve doesn’t seal quickly, the heating element starts to burn the tomatoes before it switches from “high heat, bring to pressure” mode to “under pressure, low heat to maintain pressure” mode. To be safe, and to add more flavor, I add a half-cup of red wine before adding the tomatoes. Problem solved.

    You don’t have to use wine - chicken broth or water will both do the trick of adding the extra liquid. Me? I find excuses to add wine into a recipe.

    Now, if it was just me and my wife, I’d serve the sauce just like it comes out of the cooker, with some chunks in it. But the kids? Chunks in the sauce? They’re not having it. I take my stick blender to the sauce, pureeing it right in the pressure cooker pot.

    So, after some fiddling around, I have it. A quick weeknight spaghetti sauce with minimal effort. It takes a little longer than my stovetop recipe…but it’s a much richer, fuller bodied sauce, with a lot less active effort. Once the pressure cooker is locked, there’s nothing to do but wait, and boil water for the pasta.

    INGREDIENTS

    • 1 tablespoon olive oil
    • 1 large onion, minced
    • 3 cloves garlic, crushed
    • ½ teaspoon fine sea salt
    • 1 teaspoon dried Italian seasoning (or dried basil)
    • Pinch red pepper flakes (optional)
    • ½ cup red wine (or chicken broth, or water)
    • 1 (28-ounce) can crushed tomatoes
    • 1 teaspoon fresh ground black pepper

    How to Pressure Cook Tomato Sauce

    Sauté the onions in an Instant Pot

    Sauté the aromatics

    Set an Instant Pot or other pressure cooker to Sauté mode-high (medium-high heat for a stovetop PC) and pour in 1 tablespoon of olive oil. Wait for the oil to start shimmering, about 3 minutes. Add the onion and garlic and sprinkle with ½ teaspoon of salt. Add the Italian seasoning and the pinch of red pepper flakes, and give the pot a stir. Cook, stirring occasionally, until the onions soften, about five minutes.

    Can of tomatoes into the Instant Pot

    Add the liquid and the tomatoes

    Pour in the wine (or broth, or water). Bring to a simmer, scraping the bottom of the pot to loosen any stuck bits of onion. Stir in the crushed tomatoes.

    Pressure cook for 15 minutes on high pressure

    Lock the pressure cooker lid, then cook on high pressure for 15 minutes in an electric PC, or 12 minutes in a stovetop PC. Quick release the pressure by turning the pressure release valve. Once the pressure has dropped, remove the lid, tilting it away from you to protect yourself from the hot steam.

    Puree the sauce with an Immersion Blender

    Season, purée, and serve

    Stir in ½ teaspoon ground black pepper. If you like a chunky, rustic sauce, serve it as-is. If you want a smooth sauce, purée with a stick blender right in the pot before serving. Enjoy!

    A spoon of smoothed sauce

    Variations

    Buttery Sauce

    Add a tablespoon of butter with the olive oil for extra rich sauce.

    Chunky sauce

    Replace the crushed tomatoes with diced tomatoes. (The timing stays the same).

    Smooth sauce

    If you know you want a smooth sauce from the start, replace the crushed tomatoes with Italian strained tomatoes (like Pomi or Bioanturae).

    Storage

    This sauce stores beautifully. It will last for a few days in the refrigerator, or can be frozen for up to 6 months.

    FAQs

    What tomatoes should I use?

    I like Muir Glen crushed tomatoes or San Marzano crushed tomatoes in this recipe, but any crushed tomatoes will do. (I make it with store-brand crushed tomatoes when they are on sale for cheap.)

    How long does tomato sauce need when pressure-cooked?

    Pressure cooked tomato sauce needs 15 minutes at high pressure with a quick pressure release.

    Can I use canned tomatoes instead of fresh ones?

    This recipe is made for canned tomatoes, so yes, absolutely. (If you want to use fresh tomatoes, you'll have to find a different recipe - they don't work for a quick weeknight sauce.)

    How do I thicken pressure cooker tomato sauce?

    If you want thicker sauce, after pressure cooking, set your Instant Pot to Sauté mode - Low (Medium-low for a stovetop PC) and simmer the sauce for 15 minutes, stirring often to make sure the tomatoes don't scorch in the bottom of the pot.

    Should I add Sugar?

    I'm not a fan of adding sugar to my tomato sauce; I think modern tomatoes are sweet enough straight out of the can. That said, if you want a little sweeter sauce, add 1 teaspoon of sugar with the crushed tomatoes.

    Recommended equipment

    • 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
    • Immersion Blender (optional, if you need a smooth sauce)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Tomato sauce on spaghetti with silverware and red pepper flakes

    Pressure Cooker Quick Tomato Sauce Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.8 from 4 reviews

    • Author: Mike Vrobel
    • Total Time: 35 minutes
    • Yield: 1 quart of sauce 1x
    Print Recipe
    Pin Recipe

    Description

    Pressure Cooker Quick Tomato Sauce recipe - 15 minutes under pressure gives you a fantastic pasta sauce.


    Ingredients

    Scale
    • 1 tablespoon olive oil
    • 1 large onion, minced
    • 3 cloves garlic, crushed
    • ½ teaspoon fine sea salt
    • 1 teaspoon dried Italian seasoning (or dried basil)
    • Pinch red pepper flakes (optional)
    • ½ cup red wine (or chicken broth, or water)
    • 1 (28-ounce) can crushed tomatoes
    • 1 teaspoon fresh ground black pepper

    Instructions

    1. Sauté the aromatics. Set the pressure cooker to sauté mode (medium heat for a stovetop PC) and pour in 1 tablespoon of olive oil. Add the onion and garlic, sprinkle with ½ teaspoon of salt, the Italian seasoning, and the pinch of red pepper flakes. Cook, stirring occasionally, until the onions soften, about five minutes.
    2. Add the liquid and the tomatoes. Pour in the wine (or broth, or water). Bring to a simmer, scraping the bottom of the pot to loosen any stuck bits of onion. Stir in the crushed tomatoes.
    3. Pressure cook for 15 minutes on high pressure. Lock the pressure cooker lid, then cook on high pressure for 15 minutes in an electric PC, or 12 minutes in a stovetop PC. Quick release the pressure by turning the pressure release valve. Once the pressure has dropped, remove the lid, tilting it away from you to protect yourself from the hot steam.
    4. Season, purée, and serve. Stir in ½ teaspoon ground black pepper. If you like a chunky, rustic sauce, serve it as-is. If you want a smooth sauce, purée with a stick blender right in the pot before serving.

    Equipment

    6-Quart Pressure Cooker

    Buy Now →

    Flat edged wooden spoon

    Buy Now →
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Weeknight Dinner
    • Method: Pressure Cooker
    • Cuisine: Italian

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Pressure Cooker Quick Tomato Sauce - step by step tower image | DadCooksDinner.com
    Pressure Cooker Quick Tomato Sauce - step by step

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Italian Meat Sauce
    Pressure Cooker Tuscan Bean Soup
    Pressure Cooker Beef Shank (Osso Bucco)
    Instant Pot Short Rib Ragu
    My other Instant Pot and Pressure Cooker Recipes
     

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • Frito pie in a Fritos bag topped with onions
      Instant Pot Frito Pie
    • A plate of Instant Pot Chicken Cacciatore
      Instant Pot Chicken Cacciatore
    • Pressure Cooker Beef Stew
    • An Instant Pot Lamb shank on a plate with green beans and couscous
      Instant Pot Lamb Shanks

    Sharing is caring!

    Comments

    1. Cynthia says

      July 13, 2024 at 3:04 pm

      Love this quick and delicious recipe. I used Pomi strained and pealed tomatoes (no lectins). And added half a carrot (chopped) for a little sweetness.

      Reply
      • Mike Vrobel says

        July 13, 2024 at 4:34 pm

        Thanks, I’m glad you enjoyed it!

        Reply
    2. marc says

      November 08, 2018 at 3:07 pm

      Not expecting to hear back in time for tonights dinner... BUT

      Is there a way to make this AND cook penne noodles in with it, to impart that flavor into the noodle?

      Reply
    3. Frances says

      July 31, 2018 at 11:00 pm

      Just made this sauce for the second time. It’s delicious and so easy! Both times I’ve made it when I ran out of Jarred sauce but it is so much better I’ll just keep making it as long as I have 30 minutes. Thanks for sharing!

      Reply
    4. Lisa says

      June 25, 2017 at 12:46 pm

      We like ground beef and/or sausage in our sauce. If we wanted to add meat, when would be do it?

      I've literally just got my brand new Instant Pot out of it's box and I'm itching to use it!

      Reply
      • Mike Vrobel says

        June 25, 2017 at 5:05 pm

        Follow this recipe: https://www.dadcooksdinner.com/pressure-cooker-italian-meat-sauce/ and substitute ground beef for some or all of the sausage.

        Reply
    5. Kathleen Jones says

      June 24, 2017 at 10:02 pm

      I threw in 8 large basil leaves and 4 cups fresh spinach. Used my Blender on a stick. Turned out dark reddish brown and is delicious. Thanks for the great recipe.

      Reply
    6. Elizabeth says

      June 02, 2017 at 9:19 pm

      Really delicious sauce! We just had it for dinner both of us loved it. I am amazed at the depth of flavor for such a quick sauce. Thank you so much for sharing your recipes and videos. I have learned a lot from your site and appreciate all of the work that you do in preparing your informative and enjoyable posts.

      Reply
      • Mike Vrobel says

        June 03, 2017 at 8:41 am

        You're welcome - thank you for the kind words, and I'm glad my recipes help you out!

        Reply
    7. Jane says

      May 24, 2017 at 8:24 am

      I'd like to try this but wonder if I can double it?

      I'm with you on having kids (and a husband) that don't want the chunks. I've been using the stick blender on all my pasta sauces (store bought and home made) for years!

      Reply
      • Mike Vrobel says

        May 24, 2017 at 2:05 pm

        I haven't tried to double it - it should work, though. If you try, let me know how it turns out!

        Reply
    8. Louise S says

      May 21, 2017 at 8:37 pm

      Very, very good sauce!
      If I may add, you MUST try freshly grated superior quality parmesan (not the K stuff that's in the video) for fear of killing your great sauce. Garnish with FRESH BASIL and you are an honorary Napolitan chef.
      And, as always, thank you!!!

      Reply
      • Mike Vrobel says

        May 22, 2017 at 7:46 pm

        Um...there's no parmesan in the video. Those are red pepper flakes?

        Reply
    9. Razzy 7 says

      May 09, 2017 at 11:17 am

      Glad you tried to make a PC version of Marcella Hazan’s simple tomato sauce recipe. I can see why it doesn't lend itself well to a pressure cooker. However, I hope you and your readers will try the recipe sans pressure cooker. It's a fabulous and amazingly simple sauce.

      Reply
    10. Nancy says

      May 09, 2017 at 10:00 am

      Why would you not cook it PIP to avoid possible scorching?

      Reply
      • Mike Vrobel says

        May 09, 2017 at 3:20 pm

        I want the flavor from browning the onions in the sauce...and I don't mind a little browning of the tomatoes, either. That, and PIP takes a lot longer, in my experience.

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    1.6K shares
    • 40