Ingredients for Pressure Cooker 30 Minute Marinara Sauce
- Crushed Plum Tomatoes
- Extra Virgin Olive Oil
- Garlic Cloves
- Shallots
- Dried Basil
- Oregano
- Thyme
- Red Pepper Flakes
- Black Pepper
- Sea Salt
- 1 medium carrot, finely chopped (for added sweetness and thickening, remove before serving)
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How to Make Pressure Cooker 30 Minute Marinara Sauce
- Set your pressure cooker to sauté mode. Add 2 tablespoons of olive oil.
- Add 1 medium chopped onion and 2 minced garlic cloves to the hot oil. Cook for 1 minute, do not brown.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (optional).
- Add 1 medium finely chopped carrot.
- Add 28 ounces of canned crushed tomatoes and 7 ounces of water (about 1/4 of a 28-ounce can).
- Secure the pressure cooker lid and cook on high pressure for 30 minutes.
- Allow the pressure to release naturally for 10 minutes, then perform a quick release of any remaining pressure.
- Carefully open the lid. Remove the carrot.
- Taste and season with salt and a pinch of sugar, if desired.
- Stir in 1 tablespoon of extra virgin olive oil (optional).
- Serve over your favorite pasta, such as penne, with grated Pecorino Romano and Parmesan cheese. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
3g
Fat
2g
Carbs
5g