Why You’ll Love This Pressure Cooker 30 Minute Marinara Sauce Recipe
Why will you love this Pressure Cooker 30 Minute Marinara Sauce Recipe? It’s quick and unbelievably easy! In just half an hour, you can enjoy a flavorful sauce that tastes like it’s been simmering all day.
I love how the pressure cooker locks in all those delicious flavors, making every bite irresistible. Plus, it’s versatile; whether you’re tossing it with pasta or using it as a base for other dishes, it never disappoints.
You’ll appreciate the fresh ingredients that elevate your meals, and your kitchen will smell divine. Trust me, once you try it, you won’t want to go back!
Ingredients of Pressure Cooker 30 Minute Marinara Sauce
When it comes to whipping up a delicious marinara sauce in no time at all, this Pressure Cooker 30 Minute Marinara Sauce recipe is a game changer. With just a handful of fresh ingredients, you can create a sauce that’s bursting with flavor. And the best part? You don’t need to be a culinary wizard to pull this off. Trust me, if I can do it without burning the kitchen down, so can you. So let’s explore what you’ll need to get started.
Ingredients:
- 1 (28 ounce) can crushed plum tomatoes (Scaflani, Pastene, or Hunts work great)
- 1 tablespoon extra virgin olive oil (pick one that you enjoy the taste of)
- 4 medium garlic cloves (because garlic is life)
- 1 small shallot or 1 small onion (your choice for that aromatic goodness)
- 1 teaspoon dried basil (or 3 tablespoons fresh basil if you’re feeling fancy)
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Red pepper flakes (to taste, I usually go with about 1/4 teaspoon)
- Black pepper
- Sea salt
- 1 medium carrot (to sweeten things up)
Now, while these ingredients are pretty straightforward, there are a couple of things to keep in mind. First, the quality of your olive oil can make a huge difference. Some oils can taste a bit off, so pick one that you love. Fresh herbs can elevate the sauce, but dried ones work just fine if that’s what you have on hand. And don’t forget about the carrot! It’s optional, but it adds a nice sweetness that balances out the acidity of the tomatoes. Plus, if you leave it in larger chunks, you can easily remove it later or even chop it up and toss it back into the sauce for a little extra texture. What’s not to love about that?
How to Make Pressure Cooker 30 Minute Marinara Sauce
Making your own marinara sauce in a pressure cooker isn’t only quick but will fill your kitchen with an aroma that’ll have your neighbors knocking at your door, wondering what deliciousness is happening inside.
To kick things off, grab that 1 tablespoon of extra virgin olive oil. Heat your pressure cooker on medium heat, and when it’s nice and warm, toss in the olive oil. This is where the magic begins.
While that oil is heating up, grab your 4 medium garlic cloves and 1 small onion or shallot. Chop them up however you like—fine, chunky, or somewhere in between. Just remember not to let them brown in the oil; we’re looking for a gentle sizzle, not a crispy catastrophe.
Once you’ve added the garlic and onion to the pot, give it a minute to soften. You want those flavors to meld together, creating a base that’s oh-so-tasty.
Next, it’s time to throw in the rest of your spices: 1 teaspoon of dried basil (or 3 tablespoons of fresh if you’re feeling fancy), 1/2 teaspoon of oregano, 1/2 teaspoon of thyme, and a sprinkle of red pepper flakes—just about 1/4 teaspoon should do, but feel free to adjust based on your spice preference. For a little extra pizzazz, toss in some black pepper and sea salt.
Don’t forget the carrot! Pop that 1 medium carrot into the pot; it’ll help balance the acidity of the tomatoes later.
Now, onto the star of the show: the tomatoes. Open up that 28-ounce can of crushed plum tomatoes and pour it in, along with about 1/4 of the can filled with water. This little addition helps prevent sticking and burning, and trust me, you don’t want to be scrubbing the pot for hours afterward.
Seal the lid on your pressure cooker and bring it to pressure. Once it’s hissing away, turn the heat down just enough to keep the pressure steady. Let it cook for 30 minutes.
When that timer goes off, you can either do a quick release or let it naturally release, depending on whether you’re feeling impatient or zen.
When you open the lid, take a moment to savor the fragrance before tasting it. Adjust the seasoning with salt, and if you like, add a pinch of sugar to round out the flavors.
Voilà! You have a delicious marinara sauce ready to be slathered on your favorite pasta or whatever dish you fancy. It’s that easy, and now you have a new go-to recipe that’s sure to impress.
Pressure Cooker 30 Minute Marinara Sauce Substitutions & Variations
While the classic pressure cooker marinara sauce is delicious on its own, there are plenty of substitutions and variations you can try to tailor it to your taste.
For instance, swap crushed tomatoes for fresh, diced tomatoes or even roasted tomatoes for a deeper flavor. You can experiment with different herbs like parsley or rosemary instead of basil.
If you like a kick, add more red pepper flakes or even a splash of balsamic vinegar for sweetness. Want a richer sauce? Stir in some sautéed mushrooms or bell peppers.
The possibilities are endless, so don’t hesitate to get creative!
What to Serve with Pressure Cooker 30 Minute Marinara Sauce
Looking for the perfect dish to complement your Pressure Cooker 30 Minute Marinara Sauce?
I’ve found that serving it over al dente penne pasta is simply divine. The sauce clings beautifully to each piece, creating a satisfying meal.
You can also layer it in a hearty lasagna or pour it over crispy veal cutlets for an elevated dinner.
For something lighter, consider pairing it with grilled vegetables or serving it as a dipping sauce for garlic bread.
Whatever you choose, don’t forget to sprinkle some freshly grated Pecorino Romano or Parmesan cheese on top for that extra burst of flavor!
Additional Tips & Notes
To elevate your Pressure Cooker Marinara Sauce, consider using fresh herbs for a more vibrant flavor.
I love adding fresh basil and parsley right before serving to brighten the dish. If you enjoy a bit of sweetness, try adding a pinch of sugar, especially if your tomatoes are on the acidic side.
For an extra layer of depth, a splash of red wine can work wonders. Don’t forget to adjust the salt at the end to suit your taste.
Finally, let your sauce sit for a few minutes after cooking; it really helps the flavors meld together beautifully!