INSTANT POT PASTA SAUCE WITH SUNDRIED TOMATO AND KALAMATA OLIVES

This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.

Instant pot pasta sauce served in a wooden bowl topped with sliced kalamata olives with spoon on rustic wooden backdrop




 


INSTANT POT SUNDRIED TOMATO AND OLIVE PASTA SAUCE


This pasta sauce is one that my Mum has made for years. She used to make a creamy pasta bake on weekends with tomato sauce and a white cheese sauce.

This sauce is so rich and thick and is easy to make with pantry staples. I love using fresh tomatoes when I have them to hand, but if you don't have any, then you don't need to!

Sundried tomatoes are much loved in our family. I tried them the first time in a vegetarian sandwich with mozzarella and rocket salad almost 20 years ago at Lourve Museum Paris!

We love to use sundried tomato in our:





Homemade Pasta Sauce


As a uni student, I've gone through my fair share of jarred pasta sauce! I've always loved and appreciated the luxury of fresh, homemade food but at university, meal prep became all about efficiency. 

On a few occasions, I'd cook from scratch but I was most partial to jarred pasta sauce!

The beauty of making homemade pasta sauce is that you are fully in control of the flavour. Also, adding fresh ingredients amplifies the taste and nutritional value.

✓ Vegan and Gluten-free

✓ Packed with flavours

✓ Budget-friendly

✓ No peeling, coring or deseeding required 

Instant Pot Tomato Sauce


My Mum has been making variations of this recipe for almost 3 decades now! However, it has always been made on the stovetop. 

Making this pasta sauce in the Instant Pot has eliminated the need to stir for over 20 minutes until the tomatoes soften and cook. Using the Pressure Cooker function means that the cooking time is reduced to 5 minutes!

We used our new Instant Pot Duo Evo Plus to make this sauce. There was no compromise to the taste, perfect pasta sauce in less time!

Kalamata Olives

Difference between Black Olives and Kalamata Olives

Black Olives are harvested in Meditteranean countries as well as the USA, Australia and Argentina, and are black in colour. They are harvested once fully ripen on the tree however they can be artificially ripened too. 

Black olives are also known as California olives and round in shape and are not as expensive as kalamata olives and saltier in taste.

Most often Kalamata Olives are grown near Kalamata city in Greece, and they are dark purple in colour (see in our pictures) although they are a black olive variety, almost like almond shape and have a rich fruity taste. 

Kalamata olives are harvested or handpicked when they fully ripen and dark in colour, in the UK, they are quite expensive. 


Overhead shot of Instant pot pasta sauce with kalamata olives and sundried tomato in a bowl next to fresh basil leaves and tomato in a bowl.


Ingredients 

These easy to find store cupboard ingredients are used to make this sundried tomato and olive pasta sauce

Fresh tomatoes - use fresh tomatoes if you have them to add flavour and bulk. I once made this sauce with a friend and she had a variety of fresh tomatoes from her parents' garden - it was heavenly!!

Tinned tomatoes - I like to used peeled plum tomatoes as they have a rich flavour and bring a lovely red colour to the pasta sauce better than tinned chopped tomatoes

Onion - we used white onion 

Garlic - fresh garlic is the best here 

Sundried Tomatoes - we used bottled sundried tomatoes but you can also use loose  

Kalamata olives - if you use kalamata olives check if they need pitting ... I've made the mistake of grinding olive stones into the sauce before. At least I know my hand blender is up to the task... 

If you do not want to use kalamata, use whichever black olives you have to hand

Herbs - I love changing this up! I usually add either Provencal herbs or Italian herbs. You can also use your own custom blend of dried oregano, basil, marjoram etc  

Fresh herbs - although not shown in the video because we didn't have any to hand at the time, adding lots of fresh Italian basil just before blending the sauce and after cooking is just sublime!

Red chilli flakes - these chilli flakes provide gentle heat. 

Sugar - adding white granulated sugar helps cut through the acidity of the tomatoes. You can use honey, maple or agave syrup too. (forgot to add in the video) 

Salt - regular, pink or Maldon will do. 

Black Pepper - freshly ground much better. 

Oil - we use olive oil. Sometimes we use a little of the oil from the jar of the sundried tomatoes for an extra punch of flavour! Why waste it?! Do not use extra virgin olive oil when sauteing the onions as the oil will burn.

For a richer taste, you may use butter, but it won't be a vegan sauce.

Serving

This is our go-to pasta sauce and we absolutely love to use it for our pasta bake. Just pour it on cooked Spaghetti, or use it as gravy for meatballs. 

I think it is pretty good for lasagna, over vegetables or in our vegetarian Aubergine Parmigiana too. 

A couple of times I have used this sauce as a pizza sauce too and it works so well. 

Equipment


You will need an Instant Pot or electric pressure cooker. A manual pressure cooker works fine too!

You will need a blender, either a stick blender or a jug blender. It's fine if your sauce is slightly chunky or you can have it smooth - depending on what you like. 


How to make Tomato Pasta Sauce in the Instant Pot

(exact measurements can be found in the printable recipe card below)


1. Set your Instant Pot to Saute Mode

2. Add oil to the inner pot

3. Add onion and garlic

4. Saute until translucent and soft

5. Add all the remaining ingredients

6. Add some water 

7. Close the Instant Pot, check vent is on Sealing

8. Pressure Cook for 5 mins on high

9. Either quick release or allow to manually release the pressure

10. Blend your pasta sauce


How to store

This pasta sauce can be made in advance and stored away for later use.

Store in the fridge in a sealable and wide mouth container or a jar. The sauce will keep fresh for up to 5 days.

This easy pasta sauce is suitable for freezing. If you like this recipe and make it in a big batch and store it in small portions in a freezer-proof container or zip lock bags. 

It stays good for up to 3-4 months, whenever you need it just thaw in a microwave or leave it on the kitchen worktop and then heat it in the pan. 

If you fancy you may add any other vegetables of your choice later in this sauce.

Instant pot pasta sauce served in a wooden bowl, garnished with fresh basil leaves and kalamata olives.



More Instant Pot Recipes






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Instant pot pasta sauce, sun-dried tomatoes, kalamata olives, easy pasta sauce, quick pasta sauce recipe
Sauce
Italian
Yield: 2 MEDIUM JARS
Author: Hayley Dhanecha
INSTANT POT PASTA SAUCE WITH SUN DRIED TOMATOES & KALAMATA OLIVES

INSTANT POT PASTA SAUCE WITH SUN-DRIED TOMATOES & KALAMATA OLIVES

This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.
Prep time: 5 MinCook time: 5 MinInactive time: 15 MinTotal time: 25 Min

Ingredients

Instructions

  1. Heat Instant Pot's inner pot using a saute function.
  2. Once heated add olive oil then onion and garlic.
  3. Saute for 1-2 minutes, don't brown them.
  4. Add fresh, sun-dried and tinned tomatoes, stir,
  5. Then add olives, herbs, salt, sugar, black pepper and red chilli flakes.
  6. Add little water.
  7. Close the lid and press pressure cook HIGH for 5 minutes., make sure the knob is in a sealed position.
  8. Allow pressure to release naturally for 10-12 minutes before quick release. 
  9. Open the lid and blend it.
  10. Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days.

Notes:

You may use vegetable stock instead of water.

Use the sauce right away or let it cool completely then store it in the glass jar and keep it in the fridge for 5-7 days.

This sauce freeze well, can stay good for up to 3 months, make sure you store it in the freezer-proof container.



Calories

511.73

Fat (grams)

34.38

Sat. Fat (grams)

4.90

Carbs (grams)

49.98

Fiber (grams)

12.17

Net carbs

37.81

Sugar (grams)

28.62

Protein (grams)

11.69

Sodium (milligrams)

521.28

Cholesterol (grams)

1.57

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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