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–+ servings

Perfect Instant Pot Paleo Marinara Sauce

This is the BEST refined sugar-free, Paleo and Whole30-friendly sauce to have on hand for recipes that call for marinara or tomato sauce! This rich and delicious sauce is made from scratch in minutes in an Instant Pot pressure cooker but tastes like it's been simmering away for hours!
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Course: Sauce/Condiment
Cuisine: American, Italian, Paleo
Keyword: Homemade Tomato Sauce, Instant Pot Marinara Sauce, Instant Pot Tomato Sauce, Sugar-Free Marinara Sauce
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12 cups
Calories: 107kcal

Ingredients

  • ½ cup carrots chopped
  • ½ cup celery chopped
  • ½ cup red onion chopped
  • 8 cloves garlic smashed
  • ½ cup roasted red peppers chopped
  • 2 tablespoons extra virgin olive oil
  • ½ cup unsweetened grape juice or red wine (if not strict Paleo/Whole30)
  • 2 (28 ounce) cans fire roasted diced tomatoes
  • 2 (14.5 ounce) cans diced tomatoes or fresh tomatoes
  • ½ cup vegetable broth or water
  • 2 tablespoons Italian seasonings
  • 2 tablespoons basil dried
  • 2 tablespoons coconut sugar
  • 1 tablespoon parsley dried
  • 2 teaspoons sea salt
  • 1 teaspoon oregano dried
  • 1 teaspoon red pepper flakes
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 1 (6 ounce) can tomato paste

Instructions

  • Prep vegetables.Chop the carrots, celery and onion. Peel and smash the garlic cloves. Dice the roasted red peppers. Dice the tomatoes (if using fresh).
  • Turn Instant Pot on "SAUTE" (normal heat). When "HOT" is displayed, add EVOO and heat until hot but not smoking (1 minute). Add the chopped carrots and saute while stirring until just softened (2 minutes). Add the chopped celery and onions, stir and saute for 1 minute. Add the garlic, stir and saute until fragrant (30 seconds).
  • Stir in the grape juice and cook, stirring frequently until the liquid has cooked off (5 minutes). Turn the Instant Pot off ("CANCEL").
  • Add the chopped roasted red peppers and the remaining ingredients to the Instant Pot (except for the tomato paste) and stir. Add the tomato paste to the top of everything else, but do not stir! Leave it be on top of everything else!
  • Lock the lid, seal the pressure valve and program to "PRESSURE COOK" at "HIGH PRESSURE" for 30 minutes. When cooking is complete, turn the Instant Pot off and let pressure release naturally for 20 minutes and then manually release any remaining pressure.
  • Blend the sauce in the IP with an immersion blender or transfer to a blender in batches and blend until smooth. Serve hot with your favorite vegetable noodle/pasta or cool completely before refrigerating or freezing.

Notes

  • To make this sauce Whole30 compliant, omit the coconut sugar completely or use 2 to 3 pureed dates in it's place. 
  • This recipe yields about 3 quarts of sauce. Portion sauce in freezer-safe resealable bags and freeze for up to 6 months. Defrost in refrigerator, microwave on the stove as needed.

Nutrition

Calories: 107kcal