INSTANT POT SPAGHETTI SAUCE RECIPES
INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE RECIPE ...
This rich and tasty homemade spaghetti sauce is made with fresh tomatoes! Just what you need for any pasta dish, and so quick and easy to make in the Instant Pot®.
Provided by Fioa
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.
Nutrition Facts : Calories 124.9 calories, CarbohydrateContent 18.8 g, FatContent 5.2 g, FiberContent 5.2 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 351.5 mg, SugarContent 10.2 g
INSTANT POT SPAGHETTI SAUCE - MY HEAVENLY RECIPES
This Spaghetti sauce is really delicious, and the Instant Pot cuts the time to minutes, instead of hours and hours to simmer and stir this sauce, as it cooks forever to infuse the flavors. The Instant Pot does the work, and it turns out beautifully. This is so easy, and so much better than sauce from a jar. You're going to love this recipe.
Provided by Michelle
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes).
- Add the minced garlic, and cook 1 - 2 minutes. Turn off the Instant Pot. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended. Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to 'SEALING', AND NOT VENTING. Press the manual button and set the timer to '30' minutes.
- Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce. Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
- It will have thickened during cooking and maybe a little thicker in the bottom of the pot. Stir to blend. Allow sauce to cool, and pour into a covered container, or into glass jars.
- If you're using jars, you'll need more than 1 or 2, depending on how large the jars are. If they're 16-ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
Nutrition Facts : Calories 149 kcal, CarbohydrateContent 24 g, ProteinContent 1 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 2541 mg, FiberContent 2 g, SugarContent 17 g, ServingSize 1 serving
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