Instant Pot Spaghetti Sauce
Ingredients
-
2
pounds
fresh tomatoes, cut into quarters
-
2
small
yellow onions, cut into quarters
-
2
large
carrots, cut into large chunks
-
2
cloves
garlic (whole)
-
2
teaspoons
dried oregano
-
2
teaspoons
dried basil
-
1
teaspoon
sea salt
-
6
ounces
tomato paste (no salt added)
Instructions
- Add the tomatoes, onion, carrot, and garlic to the Instant Pot.
- Sprinkle the oregano, basil, and salt over the top of the vegetables without stirring.
- Secure the lid and set the steam release valve to Sealing.
- Select Manual or Pressure Cook and cook at high pressure for 20 minutes.
- Allow the pressure to naturally release for 10 minutes after cooking.
- Release any remaining pressure and remove the lid.
- Use an immersion blender to blend the cooked vegetables into a smooth sauce.
- Stir in the tomato paste and blend again to incorporate.
- Adjust seasoning to taste and serve warm over pasta.
Nutrition Facts (estimated)
Servings
12
Calories
35
Total fat
0g
Total carbohydrates
7g
Total protein
1g
Sodium
317mg
Cholesterol
0mg
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