Using the saute function on high, brown sausage meat until cooked through. Spoon meat onto a plate, leaving juices in the pot, and set aside.
Pour meat juices into a measuring cup (I use a fat separator), then add only 1/4 cup of it back into the pot.
To the pot add the remaining ingredients, making sure the tomato paste is on top of the tomatoes; don’t stir. If using a 6 quart pressure cooker, press tomatoes down. It’s okay if the pot is full, but you don’t want them smashing into the lid.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When cooking is complete, use a natural release.
In batches, transfer the sauce to a high-speed blender. Carefully pulse a few times then blend until smooth. This can also be done directly in the pot with an immersion blender.
Taste and add more salt if desired. I typically add an extra teaspoon or two.
Return sauce to the pot and stir in reserved sausage.
Optional: if a thicker sauce is desired, use the saute function to simmer until it reaches the desired consistency.
Serve hot over pasta or let it cool then store covered in the refrigerator.
Leftovers can be portioned into freezer safe ziplock bags and placed in the freezer for 5 months or so.
I prefer to buy the turkey sausage that comes in a casing. Just slit the casing and squeeze out the meat to brown it
Use a combination of roma tomatoes and a variety of others. Romas have less liquid while other tomatoes will give a greater depth of flavor
Be sure and use a full natural release. The pot will be full and you don’t want hot tomato sauce shooting through the valve
A full teaspoon of fennel seed gives a lovely licorice back note that I love! If you aren’t a fan either omit or decrease to 1/2 teaspoon
Keywords: instant pot recipes, homemade marinara sauce, easy dinner recipes