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Quick and Easy Tomato Carrot Marinara Sauce (Instant Pot Pressure Cooker)

Made with ingredients we usually keep on hand, this made-from-scratch tomato carrot marinara sauce comes together almost as fast you can boil pasta water. If you know me, you know I pull out the pressure cooker whenever I can. Here’s an easy tomato sauce for your kitchen repertoire that takes advantage of that go-to speedy pressure cooker!

farfalle pasta with sauce in dish

You wouldn’t expect carrots in tomato sauce, yet here it is! Carrots add a tasty touch of richness to what might have been an ordinary tomato marinara. Simply sauté the carrots in olive oil with onions and garlic. Then, when the vegetables are very soft and the onion translucent, add canned diced tomatoes and a sprinkling of basil and oregano. Pressure cook for 10 minutes, then puree it all into a smooth sauce.

Hello timesaving devices! Tomato carrot marinara sauce is super easy to make in the Instant Pot or stovetop pressure cooker.

You can save even more time if you use an immersion blender to puree the sauce. With a pressure cooker and an immersion blender, (affiliate link), you’ll have a silky bright and flavorful tomato sauce in 30 minutes–that’s from pulling out a knife and cutting board to spooning the sauce over your favorite pasta!

Ingredients for Quick and Easy Tomato Carrot Marinara Sauce | Letty's KitchenMarinara sauce originates in the southern Italian port city of Naples. The name comes from the word mariner–fisherman in Italian. Minutes after the husband docked his boat, a mariner’s wife put the pasta water on to boil and quickly cooked up a garden-fresh tomato sauce–marinara!

There are probably as many interpretations of marinara as there are fisherman’s wives. One cook might keep their sauce chunky with tomato, another might blend it smooth. You’ll find marinara recipes with or without onions, many with fresh herbs, and some enriched with more than a small amount of butter.

How to make carrot tomato marinara sauce:

First, sauté the aromatics, the onions and garlic, with the carrots. Add everything else to the pot, lock the lid in place and cook 10 minutes. Quick release the pressure by turning the dial to Vent. If using a stovetop pressure cooker, run the pressure cooker under cold water to release the pressure. For an extra velvety feel, you can stir in a tablespoon of butter at the very end. Totally optional.

No supermarket bottled tomato sauce even comes close–homemade made marinara sauce for the win!

Tomato Carrot Marinara Sauce in bowl, overhead shot with immersion blender

To make marinara sauce without a pressure cooker:

Sauté the carrots, onions, and garlic, add the tomatoes, salt and herbs, cover and cook over medium low heat for 20 to 30 minutes, or until until the carrots soften. Puree until smooth in a blender or with an immersion blender wand right into the pot.

No immersion blender?

Puree the cooked ingredients in 2 batches. If you puree too much hot liquid in a blender can make a hot mess of your kitchen!

To make marinara sauce using fresh tomatoes:

  • Keeping it quick and easy, this recipe calls for canned tomatoes. If you want to use fresh tomatoes, use the same weight, just under 2 pounds of tomatoes. You’ll need to peel them first before cooking the sauce.
  • One time in the summer, when I had a lot of fresh tomatoes, I ran the cooked sauce through my Foley food mill to separate out the skins. You could say food mills are the original blenders!

Just so you know, some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Tomato Carrot Marinara Sauce recipe notes:

  • This recipe makes plenty for one night’s pasta dinner, with enough left for another meal. This sauce freezes beautifully so you can make it ahead and freeze it, or save any you don’t use right away for later.
  • Ideas: Spread this marinara sauce on pizza. It’s also adds a nice bump of flavor of minestrone soup—marinara style!
  • Vegan organic whole wheat farfalle, (affiliate link) with its butterfly or bowtie shape, easily catches this smooth marinara sauce in its twists and folds.

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2 comments

  • Theresa

    Good morning Letty,

    I have an electric pressure cooker. How long would cook this for? Reply · 21 February, 2017

  • I’ve only made marinara a couple times and this post just reminded me I need to make it more often! It truly is simple to prepare and I love that you can make it in bulk and freeze it for later uses. Digging the idea of a pureed marinara as well! So tasty, healthy, and brilliant! Reply · 27 February, 2017

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