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Wash the tomatoes well. With a paring knife, cut off any black spots or unripe sections.
Cut large tomatoes in half or into quarters. Place into the Instant Pot. Leave an inch gap at the top of the pot.
Add the water to the pot.
Place the lid on the Instant Pot, close the vent and turn on the machine. Set to manual high pressure for 20 minutes.
When the alarm rings, turn off the Instant Pot and quick release the pressure. If you have time, allow the pressure to release naturally.
Open the lid and carefully remove the pot. Pour the contents through a large sieve, reserving the tomato juice in a separate container.
Return the tomatoes to the pot and puree with the emulsion blender.
If canning, keep the sauce hot and divide into 2 quart sized jars. The tomato juice will fill 2-3 quarts, so you can seal all 5 in a canning machine at the same time. If freezing, allow the sauce and juice to cool and then pour into freezer safe containers.If using for a recipe, keep hot and season appropriately.