Instant Pot Vegan Marinara Sauce

Instant Pot Vegan Marinara Sauce Recipe

By Brand New Vegan


1/3 cup White Onion minced

1/3 cup Red Bell Pepper minced

2 Tbs Vegetable Broth (for sauteeing)

2-3 cloves Garlic minced

1/3 cup Mushrooms (or 4oz can)

1 can Tomato Paste (6oz)

1/2 cup Red Wine (can sub veg broth)

2 cans Diced Tomatoes (14oz Fire Roasted)

1/4 cup Water

1 tsp Brown Sugar

1 tsp Oregano

1 tsp Basil

1 tsp Red Wine Vinegar

1/4 tsp Salt

1/4 tsp Ground Pepper


1Saute onion and bell pepper on LOW SAUTE mode until softened.  Use veg broth to keep from sticking.

2Add garlic, drained mushrooms, and tomato paste.  Stir until mixed thoroughly.

3When sauce begins to stick to bottom, turn OFF heat and deglaze pan with red wine.

4Add water, tomatoes, and spices and mix well.

5Attach lid, set to SEALING, MANUAL, HP, and 8 MIN

6When finished, use Quick Release method to carefully release steam.  Stir in salt and pepper to taste.

7Use and Immersion Blender to blend to desired consistency.  Or - remove 1-2 cups and blend in blender, then return to pot and mix well.

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