Instant Pot Tomato Sauce Recipes

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.

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.

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.

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.