INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE
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 Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h5m
Yield 6
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, Carbohydrate 18.8 g, Fat 5.2 g, Fiber 5.2 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 351.5 mg, Sugar 10.2 g
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETARIAN PASTA SAUCE WITH MUSHROOMS
Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.
Provided by Janice Nagle
Categories Vegetarian Pasta Sauce
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
- Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
- Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g
INSTANT POT® EASY PASTA SAUCE
While this could be cooked on the stovetop, I find using an Instant Pot® allows for an approach where you're not having to watch over the sauce.
Provided by thedailygourmet
Time 55m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Fat 7.4 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 1144 mg, Sugar 9.9 g
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
More about "instant pot pasta sauce with mushrooms and red wine recipes"
INSTANT POT SPAGHETTI SAUCE | TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (113)Total Time 1 hr 10 minsCategory Dinner, Lunch, Main CourseCalories 338 per serving
- Prepare Pressure Cooker: Heat up your Instant Pot (press “Sauté” button and “Adjust” button to Sauté More function). Wait until the indicator says “HOT".
- Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
- Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
- Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
CREAMY WILD MUSHROOM INSTANT POT PENNE | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
MUSHROOM AND LEEK PASTA WITH WHITE WINE SAUCE RECIPE
From foodandwine.com
MUSHROOM MARINARA SAUCE RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
THE BEST INSTANT POT RECIPES OF 2023
From tasteofhome.com
CREAMY INSTANT POT MUSHROOM PASTA RECIPE | KITCHN
From thekitchn.com
INSTANT POT ONE POT PASTA RECIPE WITH MARINARA SAUCE, …
From recipe-garden.com
INSTANT POT GROUND BEEF AND PASTA - DAMN DELICIOUS
From damndelicious.net
INSTANT POT CREAMY MUSHROOM PASTA - PIPING POT CURRY
From pipingpotcurry.com
INSTANT POT CREAMY GARLIC MUSHROOM PASTA
From instantpoteats.com
5/5 (6)Total Time 35 minsCategory MainCalories 513 per serving
INSTANT POT PASTA SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (8)Total Time 55 minsCategory Pasta, SauceCalories 178 per serving
EASY GROUND BEEF RECIPES - BUDGET BYTES
From budgetbytes.com
INSTANT POT RISOTTO WITH RED WINE, MUSHROOMS AND PANCETTA
From rachaelrayshow.com
30-MINUTE MUSHROOM BOLOGNESE PASTA SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
INSTANT POT SPAGHETTI SAUCE — ONLY 10 MINUTE COOK TIME! - BLESS …
From blessthismessplease.com
QUICK AND EASY MUSHROOM RAGù YOU'LL MAKE ON REPEAT
From themediterraneandish.com
THE BEST INSTANT POT SPAGHETTI MEAT SAUCE - WHOLESOMELICIOUS
From wholesomelicious.com
INSTANT POT PASTA IN RED SAUCE - MY FOOD STORY
From myfoodstory.com
INSTANT POT MUSHROOM PASTA WITH CREAMY CHEESE SAUCE
From yayforfood.com
You'll also love