Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pressure Cooker 30 Minute Marinara Sauce Recipe
    Lost? Site Map

    Pressure Cooker 30 Minute Marinara Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Chef #1550835's Note:

    A tasty and quick Marinara sauce for pasta, and all sorts of other foods calling for a marinara sauce...can also be turned into a pizza sauce by adding more spices. Takes a little over a 1/2 hour to make.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      Heat Pressure Cooker on medium heat and add olive oil.
    2. 2
      Chop onion and garlic however fine you like and add to hot oil.
    3. 3
      Cook for a minute do not brown!
    4. 4
      Throw in the rest of your spices except salt.
    5. 5
      Throw in the carrot( I leave it in large chunks and remove it but you may keep it in sauce if you like so you can cut it to whatever size you like or even mince it).
    6. 6
      Add the can of Tomatoes and some water--I use about 1/4 of the tomato can full of water -- it gets thick so you need to add enough or it could stick and burn.
    7. 7
      Put lid on cooker and bring to pressure. Turn down enough to keep it low but still have pressure in pot. Cook for 1/2 Hour. Turn off and bring pressure down by either quick release method or take off burner and let it naturally release.
    8. 8
      Take of lid and taste --add salt, maybe a pinch of sugar if you want. You can also stir in some more EVOO at this point remove carrot (or not), Voila! Done!
    9. 9
      *** I like it on Penne pasta with some grated Pecorino Romano and Parmesan cheese but you can use it on whatever you like. Lasagana, Veal Cutlet. Makes a good base for Clam Zuppa sauce or Tuna sauce.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on May 04, 2010

      Wow! this was the best I have ever made. I love marinara, I buy Rao's and Victoria brand and this reminded me of the Rao's except it was a lot cheaper. I read the other review that said it wasn't spicy enough but I thought it was perfect, if you like it spicier than just add more, obviously the person who rated it 3 stars did not understand that each person has different tastes as far as spice goes. I added about 1/2 teaspoon sugar and I also added a little more water near the end since it was very thick. Instead of the MSG I used some Sea salt and a piece of Kombu seaweed which has natural MSG. My kids loved this and I will be making this from now on as our family sauce! I threw in some meatballs the 2nd time I made it and it was incredible! A great time and money saving recipe, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010


      rating it three because it definitely lacks flavor, the ease of the pressure cooker method is great. I have an electric one. if you make this, please taste the acidity before you pressurize. I added basil, grated cheese and sugar, bay leaf. I finished at end with fresh oregano to brighten flavor, I will use method again but with my adds on the base.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2014


      Looking for a pizza sauce, this came up. After reading prior reviews, I doubled the garlic and red pepper flakes, added some Mrs Dash Garlic & Herbs and Mrs Dash Extra Spicy, and tossed in about 2 Tbsp. dehydrated onion flakes to try to thicken the sauce and a parmesan cheese rind. I also added a bay leaf. This still resulted in a rather bland sauce, and it was too thin for my purpose. I disagree that this becomes a pizza sauce merely by adding more spices; the water in Step 6 should be omitted. I ended up adding 2 tsp. sugar and reducing the sauce for 20 minutes to arrive at a thick pizza sauce, and yielded 2 1/2 cups sauce. I will work on a p.c. sauce more to my liking as I like how the p.c. keeps the flavor in.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pressure Cooker 30 Minute Marinara Sauce

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.4
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 273.5 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 4.3 g
    Sugars 0.7 g
    Protein 3.7 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites