Instant Pot Tomato Sauce Recipes

INSTANT POT TOMATO SAUCE (WITH 10 VEGETABLES)

Steps:

• Turn the Instant Pot on and press the Saute function key. Once hot, add the olive oil, onions, carrots and celery and cook for 5 minutes, stirring a few times.
• Add the rest of the ingredients and half a cup of water. Press Cancel to stop the Saute process. Stir the contents and pop the lid on top.
• Lock the lid, making sure the top valve is pointing to Sealing. Set to Manual/Pressure Cook on HIGH pressure for 10 minutes. The Instant Pot will take 5-10 minutes to build up the pressure and the timer will begin.
• Once finished, allow the pressure to release naturally for 10 minutes and then move the top valve to Venting do a quick release of the remaining pressure.
• Open the lid and stir. Using an emersion blender, puree the contents into a thick sauce. You can also do this in a blender or a food processor but make sure to cool the sauce down slightly and do this in batches.
• Pour the sauce into containers or mason jars for storage or use right away.

INSTANT POT TOMATO SAUCE RECIPE

Steps:

• Set the Instant Pot to the Sauté mode on high. Once it's hot, add in the olive oil. Add in the onions and carrots, and sauté while stirring frequently until the onions and golden and starting to turn transparent (about 5 minutes). Add in the garlic and sauté until aromatic (about 30 seconds). Add in the water, and use the end of a wooden spoon to scrape up any of the flavorful bits on the bottom. Turn the Instant Pot off.
• Add in the tomatoes, and mix with the onions. Sprinkle the spices over the top of the tomatoes (not on the bottom of the pot).
• Close the lid of the Instant Pot, and set the steam release valve to the sealing position. Select Manual (or Pressure Cook depending on your model), and then cook the tomato sauce on high pressure for 20 minutes.
• After the Instant Pot has finished cooking, allow it to natural release for 10 minutes before moving the steam release valve to the venting position to let the pressure fully release. Carefully remove the lid.
• Using an immersion blender, purée the sauce until it's smooth.
• Set the Instant Pot to the sauté mode, and sauté on low for about 60 minutes, or until the sauce has thickened up (you want to avoid boiling the sauce). Alternatively, you could skip this step and mix in a 6-ounce can of tomato paste to thicken it. Taste, and adjust the spices.

INSTANT POT SUNDAY SAUCE

Steps:

• For the sauce: Add the oil to a 6-quart Instant Pot® and set to saute (see Cook's Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes.
• Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes.
• For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
• Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta.

INSTANT POT CREAMY TOMATO CHICKEN

Steps:

• In a small bowl, mix together the 4 seasonings for chicken. Add chicken breasts to seasoning and toss until all chicken is coated.
• Turn on the Instant Pot to SAUTE.
• Once the pot is hot enough, add 1 teaspoon butter and oil.
• Place the seasoned chicken in the Instant Pot and let it brown for 2 minutes. Flip the chicken and let it brown for another 2 minutes. Remove the chicken and keep aside.
• Add rest of the butter to the pot, followed by chopped onion and garlic. Saute onion and garlic for about 1-2 minutes, until it has softened and not smelling raw anymore.
• De-glaze the pan with vinegar. Scrape the bottom of the pot well to release any stuck brown bits (and to prevent getting the BURN notification).
• Add tomato sauce, Italian seasoning, paprika, salt and pepper to the pot. Stir well.
• Place the browned chicken in a single layer in the Instant Pot. Cover the pot with the lid. Cancel SAUTE mode and switch to MANUAL mode. Cook on high (full pressure) for 5 mins.
• Let the pressure do a NATURAL RELEASE for 10 minutes. Then do a quick release for any remaining pressure.
• Switch back to SAUTE mode. Stir in the cream and mix everything well to coat the chicken with the sauce.
• Once the sauce looks creamy and chicken is coated well, turn off the pot.
• Serve the chicken topped with the creamy tomato sauce. Serve over your favorite pasta.

INSTANT POT® EASY PASTA SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
• Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.

INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE

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.