Step 1

Set your Instant Pot to the sauté setting on "normal" heat.

Step 2

Heat 1 Tbsp of olive oil, and add the diced onion. Sauté for 2-3 minutes, until just translucent.

Step 3

Add the garlic, carrots, and celery, and sauté for about 5 minutes, stirring frequently, until the vegetables are starting to soften and just take on a golden hue.

Step 4

Add the canned tomatoes, tomato paste, wine, butter, honey, oregano, basil, bay leaves, red pepper flakes, salt, pepper, and extra liquid.

Step 5

Seal the lid, and set to manual pressure cooking on high pressure for 25 minutes. It will take about 15 minutes to come up to pressure.

Step 6

When the pressure cooking cycle is complete, allow the pressure to release naturally for 15 minutes, and then quick release the remaining pressure.

Step 7

Remove the bay leave, stir the pasta sauce, and purée if desired.