Basic Marinara For The Instant Pot Food

BASIC MARINARA FOR THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add olive oil and onion; cook until onion is translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in red wine and simmer until reduced by half.
• Pour diced tomatoes and whole tomatoes into the pot. Bring to a simmer. Stir in basil, oregano, parsley, salt, pepper, red pepper flakes, and bay leaf. Press Keep Warm. Close and lock the lid. Seal the vent. Select Manual function and set timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard bay leaf. Use an immersion blender to puree the sauce.

INSTANT POT PASTA MARINARA

Steps:

• Turn an Instant Pot® multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid, then crush the tomatoes with a wooden spoon. Stir in the penne.
• Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan.

BASIC MARINARA SAUCE

Steps:

• On low light, put tomatoes in saucepan.
• In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
• Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
• Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
• Simmer on low light for about 45 minutes, stirring frequently.
• The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.

COOKING LIGHT'S BASIC MARINARA SAUCE

Steps:

• Heat oil in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.