Hey there friends, it’s Jen from JENRON DESIGNS. Today I am sharing my Instant Pot Hearty Veggie Spaghetti Sauce from scratch! Do you have a whole bunch of tomatoes this growing season? It was such a wonderful growing year for my little tomato garden, however, as always they all decided to come in at the same time. So now it is time to prep and freeze to preserve my harvest.

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Can Be Frozen for Later

My Instant Pot Hearty Veggie Spaghetti Sauce it perfect is the perfect way to preserve a large harvest all at one time. It is perfect for freezing, and will still taste great for those easy weeknight dinners.

*Also be sure to check out my tasty recipe for Instant Pot Tomato Basil Soup too! It is a guaranteed winner for the winter months!

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Start with Saute

The first thing you will want to do is pre-saute’ your sliced mushrooms, peppers, zucchini, and half of the diced onions, in 2 tbsp of basil olive oil, for 3-5 minutes. Just enough to slightly cook the vegetables and make them soft. Remove them with a slotted spoon and reserve in a bowl to the side for later, leaving behind all the juices and oil in the Instant Pot for the next step.

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Add your halved Roma tomatoes, remaining minced sweet onion, herbs, spices, and garlic into your Instant Pot. Lightly saute for 3 minutes. Secure the lid and seal the steam release valve. Select Manual Setting or High-Pressure Cook for 15 minutes.

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Then create a sauce by ladling mixture into a regular blender (only 1 cup at a time) to puree, or can use an immersion blender directly in Instant Pot until tomatoes are smooth and form a puree or sauce.

Note: If you use a blender you will be returning the sauce back into the Instant Pot between batches to keep warm. This also allows for a chucker sauce mix.

*You can actually use this base for chili as well if you like. If you add stock it can be added to thin to a more soupy consistency.

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Once you have formed a sauce base, stir in your pre-cooked vegetables while the mixture is still warm. Now you have a thick and hearty sauce base ready for all your pasta recipes.

*This recipe is perfect for spaghetti bakes, stuffed zucchini boats, vegetable lasagna, or even the bases for minestrone soups. Plus the sauce can be kept in an airtight container for up to a week in the fridge, or you can freeze it for up to 3-6 months in a freezer container. 

EASY-INSTANT-POT-Hearty-Veggie-Spaghetti-Sauce-PIN-JENRON-DESIGNS

Instant Pot Hearty Veggie Spaghetti Sauce

Jennifer Gainer
Prep Time 10 mins
Cook Time 15 mins
Natural Vent 10 mins
Total Time 35 mins
Course sauce
Cuisine Italian
Servings 4 people
Calories 150 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)

Ingredients
  

  • 1 lb Roma Heirloom Tomatoes Halved
  • 2 medium Sweet Onions Diced
  • 2 cloves Garlic Minced
  • 2 medium Zucchini Halved, Sliced
  • 1 medium Bell Pepper sliced, any variety
  • 8 oz Button Mushrooms Cleaned, Sliced
  • 1 tbsp Basil, dried
  • 2 tsp Oregano, dried
  • 2 tsp Rosemary powdered or dried
  • 2 tsp Garlic Powder
  • 1 tsp Cayenne Pepper
  • 2 tbsp Basil Olive Oil
  • 1 tbsp Penzey's Season Salt
  • 1 tsp pepper

Instructions
 

  • First thing you do is pre saute' you mushroom, zucchini, and half the diced onions in 2 tbsp of basil olive oil for 3-5 minutes to slightly cook the vegetables.
  • Remove vegetables with a slotted spoon and reserve in a bowl to the side for later, leaving behind all the juices and oil in the Instant Pot for the next step.
  • Add your halved Roma tomatoes, remaining minced sweet onion, herbs, spices and garlic into your Instant Pot. Lightly saute for 3 minutes.
  • Secure the lid and seal the steam release valve. Select Manual Setting or High Pressure Cook for 15 minutes. Allow to natural vent.
  • Then ladle into a regular blender only 1 cup at time, or can use an immersion blender directly in Instant Pot until tomatoes are smooth and form a puree or sauce.
  • Once you have formed a sauce stir in your pre cooked vegetables while the mixture is still warm.
  • This sauce can be kept in an airtight container for up to a week in the fridge, or you can freeze it for up to 3-6 months in a freezer container. 

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