This pasta sauce can be made in an Instant Pot and is a wonderful twist on the classic marinara sauce!

Easy Instant Pot Eggplant Marinara Sauce [Vegan]



  • 1 cup red onion, sliced (100g)
  • 6 garlic cloves, minced
  • 1/4 cup parsley, chopped (6g)
  • 1 eggplant, cut into bite-sized pieces (about 2 1/2 cups / 270g)
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 1 small can tomato paste (6oz / 170g)
  • 2 tablespoons coconut aminos
  • 1 cup water (235ml)
  • A few turns of black pepper


  1. Press the saute button on your Instant Pot (IP) and allow the inner pot to heat up for 2 minutes. Add the onion, garlic and parsley and saute for 1 minute, stirring frequently so the garlic doesn’t burn.
  2. Add the eggplant, salt and 1 tablespoon of water and cook for three minutes, stirring frequently. Add the tomato paste, coconut aminos, water and black pepper and stir.
  3. Turn the IP off and lock the lid into place. Turn the nozzle to the “sealing” position and using the manual setting, set the timer for 20 minutes.
  4. When the timer goes off, use the quick release method.
  5. Serve over pasta, grains, bread or veggies.