INSTANT POT MARINARA RECIPES

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.

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.