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Hearty Veggie Spaghetti Sauce Ingredients JENRON DESIGNS

Hearty Veggie Spaghetti Sauce

Course Dinner, Lunch, Main Course
Cuisine Italian
Keyword Pasta, Pizza, Sauce
Prep Time 10 minutes
Cook Time 10 minutes
Second Cooking 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 150kcal
Author Jennifer Gainer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)


  • 1 lb Roma Heirloom Tomatoes
  • 2 medium Onions Sweet (vidalia onion), Minced
  • 2 cloved Garlic Minced
  • 2 medium Zucchini Diced
  • 8 oz Mushrooms Fresh, Sliced
  • 1 tbsp Dried Basil
  • 2 tsp Dried rosemary
  • 2 tsp Dried oregano
  • 2 tsp Garlic powder
  • 1 tsp Cayenne pepper
  • 1 tsp Ground Fennel
  • 2 tbsp Basil Olive Oil or Tuscan Oil Olive
  • 2 tsp Penzey's Season Salt
  • 1 tsp pepper


  • Add mixture of tomatoes, 1/2 onion, all herbs, spices and garlic to your Instant Pot.
  • Secure the lid and seal the steam release valve. Select Manual Setting or Pressure Cook to cook at high pressure for 15 minutes. It takes around 8- 10 minutes for the pressure to build in the pot, before the cooking will start and the pot will flip to the "On" setting. A great tip is that you can sauté the onions in the 1 tsp of basil oil, to warm your pot which can cut the heating time in half. 
  • When the cooking cycle is done, allow the pressure to naturally release before opening the pot, this will take approximately 10 minutes. When the screen reads L0:10 you can vent the steam valve to release any remaining pressure. Then it will be safe to remove the lid.
  • Then use a blender or an immersion blender until the majority of the tomatoes are smooth and turned into a puree or sauce. You can actually use this base for chili if you like. If you have extra stock it can be added to thin the mixture to a more soupy consistency which is how I make my tomato basil soup above.
  • Next stir in all the zucchini, mushrooms and remaining diced onion for a hearty vegetarian tomato sauce. *(You can also add in a ground meat of protein during this second re-cook) Secure lid and set to high pressure cooking setting for 10 minutes. Allow to naturally vent for 10-12 minutes.
  • 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.