• Prepare time: 10 min
  • Pressure Cook Time: 10 min
  • Release Type: Quick
  • Ready in: 20 min
  • Pressure: Manual


  • 2 tablespoons olive oil
  • 1 onion chopped, about 2 cups
  • 1 clove garlic minced
  • 1 carrot diced, about 3/4 cup
  • 2 cans tomatoes diced, 14.5 ounce cans
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon sea salt
  • black pepper freshly ground
  • 1 tablespoon butter unsalted, optional
  • parsley fresh


  1. Press Sauté to pre-heat the Instant Pot. When the word “hot” appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
  2. Stir in the tomatoes, basil, oregano, and salt.
  3. Lock the lid in place. Press Manual and adjust cooking time to 10 minutes.
  4. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  5. Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot.
  6. Press sauté function again. If you are adding the butter, stir it in now. Taste, adding salt if you think it needs it.
  7. Press Cancel. Season with about 10 grinds of black pepper.
  8. Serve with your favorite pasta, sprinkled with fresh parsley leaves. Enjoy!


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