Pressure Cooker 30 Minute Marinara Sauce Recipe

Name: Pressure Cooker 30 Minute Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts); 1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste); 4 medium garlic cloves; 1 small shallots or 1 small onion; 1 teaspoon dried basil (can use 3 tbsp fresh basil); 1/2 teaspoon oregano; 1/2 teaspoon thyme; red pepper flakes (to taste 1/4 tsp or so); black pepper; sea salt; 1 medium carrot

Servings: persons

1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts)
1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste)
4 medium garlic cloves
1 small shallots or 1 small onion
1 teaspoon dried basil (can use 3 tbsp fresh basil)
1/2 teaspoon oregano
1/2 teaspoon thyme
red pepper flakes (to taste 1/4 tsp or so)
black pepper
sea salt
1 medium carrot

1
Heat Pressure Cooker on medium heat and add olive oil.
2
Chop onion and garlic however fine you like and add to hot oil.
3
Cook for a minute do not brown!
4
Throw in the rest of your spices except salt.
5
Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
6
Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
7
Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
8
Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
9
*** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (28 ounce) can crushed plum tomatoes (I use Scaflani, Pastene or Hunts), 1 tablespoon extra virgin olive oil (use one that tastes good as some are bitter and have weird taste), 4 medium garlic cloves, 1 small shallots or 1 small onion, and more.

Yes, Pressure Cooker 30 Minute Marinara Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker 30 Minute Marinara Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions