Ingredients45 m servings 115
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
- Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.
Per Serving: 115 calories; 4.8 13.8 2.8 0 615 Full nutrition
ReviewsRead all reviews 5
This recipe is very good and will be a go to for us! I used to make a similar recipe for marinara sauce on the stove, but never had the time to just let it go and cook longer than 30 minutes. Us...
3.27.18 Followed this recipe to the letter, and very happy with how this turned out. The tomato-y flavor is deep and rich, good blend of herbs, and I’ve always added red wine to my marinara, s...
Added a little more wine, garlic and a cup of tomato sauce. Cooked those until it was reduced and rich, somewhat roasted tasting. Then I added tomatoes, just made it a little more robust.
I followed the recipe exactly except I used Roma tomatoes out of my garden. The sauce was quite thin, I ended up boiling it on the sauté setting for about 30 mins to thicken it up. Canned tomato...