Ingredients1 h 5 m servings 125
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
Per Serving: 125 calories; 5.2 18.8 3.4 0 351 Full nutrition
ReviewsRead all reviews 3
I've tried making spaghetti sauce a few times in the instant pot. This recipe was my favorite so far (and the only one my kids didn't complain tasted "weird"). The only thing I changed was using...
Made this recipe w all the tomatoes left from my garden. Romas, cherry, grape tomatoes. Pretty much followed the recipe, but didn't use celery (preference) and didn't have Italian seasoning. ...