Instant Pot Tomato Sauce With 10 Vegetables Food

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 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.

NOMATO SAUCE IN THE INSTANT POT; AIP PALEO

Steps:

• Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
• Peel and chunk the beets.
• Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
• Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
• Press or mince the garlic, and set aside.
• Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
• When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
• Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot.
• Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes.
• Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function.
• Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
• Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
• Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
• Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
• The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
• Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.

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.