Add whole, uncut tomatoes into instant pot along with garlic, Italian seasoning, salt, sugar and water.

Cook on high pressure for 20 minutes with a quick pressure release.

When you open the instant pot you will see all the liquid that was released from the tomatoes.

Remove roughly 4 cups of liquid from the tomatoes, this can be saved for soups or other uses or discarded.

If you want to remove the skins from the tomatoes, you can do so now by carefully peeling them. The skins should come away easily from the whole tomatoes, you can run them under cold water to help this process. If you don't mind the skins in the sauce then skip this step. After peeling, return the tomatoes to the instant pot.

Use an immersion blender to blend the tomatoes or place tomatoes into a vented blender or food processor being careful not to get burned.

Once tomatoes are blended, turn instant pot on the sauté setting and simmer for 10-15 minutes or until sauce is to desired consistency. Stir sauce occasionally during this process. If sauce starts to pop and splatter, place instant pot lid loosely over the pot with the vent in open position so steam can escape but the popping sauce cannot.

Once sauce is to desired thickness, you can use immediately, store in the refrigerator for about 1 week or freeze in a bag or container for about 6 months to a year or you can water bath can this sauce, directions for that are below.

Canning Instructions:

To bottle this spaghetti sauce you will need to add either 1/2 teaspoon citric acid or 2 tablespoons lemon juice to your fully cooked sauce.

Place sauce into a clean jar, you can use 2 pints or 1 quart for this sauce.

Fill jar up leaving a 1/2 inch head space at the top of the jar.

Clean the jars rim then place the lid on and only tighten lid ring until it's shut but not tight, don't over tighten (the air needs a place to escape through when it's canned).

Place into a hot water canner that has boiling water and process for 35 - 40 minutes, taking note that higher elevations may need additional processing time.

Remove from canner and place on a counter for 24 hours. The seal should form and the lid will have no bounce or give in the center. If the lid pops when the center is pressed on or bends-in excessively then the jar didn't seal. Remove the lid and repeat the processing steps. Store on the shelf for up to a year.