INSTANT POT MARINARA RECIPES

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HOMEMADE MARINARA – INSTANT POT RECIPES



Homemade Marinara – Instant Pot Recipes image

When tomatoes are in season, I like to make this rich, all-purpose sauce and store it in the freezer for future use. When good, local tomatoes aren’t available, this recipe is almost as good using canned tomatoes. San Marzano tomatoes, an heirloom variety that’s favored for their big, sweet flavor and meaty texture, are the best canned variety. Cans labeled “DOP” (Protected Designation of Origin) come only from the San Marzano region in Italy, and while costly, they yield incredible sauce. But the term “San Marzano” is also used to refer to tomatoes not necessarily grown in Italy. These tomatoes are usually quite tasty, and cheaper.

Provided by Instant Pot Italian by Ivy Manning

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 large yellow onion (finely chopped)
1 tablespoon fresh oregano (or 1 1/2 teaspoons dried)
1/2 teaspoon baking soda
6 cloves garlic (finely chopped)
2 tablespoons tomato paste
1/2 cup dry red wine (optional)
4 pounds plum tomatoes (peeled and chopped, or 2 cans (28 ounces) whole peeled San Marzano tomatoes, chopped, with their juices)
1/2 cup chicken or vegetable broth (homemade or low-sodium store-bought)
2 sprigs fresh basil (plus 1/2 cup chopped fresh basil leaves)
1 Parmesan cheese rind (optional, 2 inch)
Salt and pepper (to taste)

Steps:

  • Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the onion, oregano, and baking soda and cook, stirring frequently, until the vegetables are tender, 4 minutes. Add the garlic and tomato paste and cook, stirring continuously, until the garlic is fragrant, 45 seconds. Add the wine and cook for 1 minute to burn off some of the alcohol. Press Cancel.
  • Add the tomatoes and their juices, broth, basil sprigs, and cheese rind (if using). Add 3/4 teaspoon salt and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to HIGH pressure for 40 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Discard the basil stems and cheese rind. Add the chopped basil and season the sauce with salt and pepper. Use immediately, or let the sauce cool completely, uncovered, in the refrigerator and store for later use.

MARINARA SAUCE – INSTANT POT RECIPES



Marinara Sauce – Instant Pot Recipes image

Making your own marinara sauce isn’t difficult and the result is more delicious and much less expensive than commercial brands. Sun-dried tomatoes aren’t traditional, but I think they give a deeper tomato flavor to the sauce.

Provided by The Ultimate Instant Pot CB for Two by Janet Zimmerman

Prep Time 5 minutes

Cook Time 26 minutes

Yield 2 cups

Number Of Ingredients 8

3 tbsp extra-virgin olive oil
1/2 small onion (minced (about 1/4 cup))
2 garlic cloves (minced)
1 tbsp minced or puréed sun-dried tomatoes
14 oz crushed tomatoes (1 can
1/2 tsp dried oregano
Pinch red pepper flakes
1/2 tsp kosher salt

Steps:

  • Select Sauté and adjust to High heat. Add the olive oil to the pot and heat until it shimmers. Add the onion and garlic. Cook, stir-ring, for 2 to 3 minutes, or until the vegetables start to soften. Add the sun-dried tomatoes and cook for 1 minute, or until fragrant.
  • Pour in the crushed tomatoes and stir to combine, scraping the bottom of the pot to loosen any vegetables that might be stuck. Stir in the oregano, red pepper flakes, and salt.
  • Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 12 minutes. After cooking, release the pressure naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid.
  • Let the sauce cool for about 10 minutes, then taste and adjust the seasoning, adding more salt if necessary. Refrigerate for up to a week or freeze for 4 to 6 weeks.

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