Instant Pot Marinara Sauce

This.

Was.

So.

Easy.

Without further ado…here is the instant pot website’s recipe, from which I adapted my own version (because tomatoes fresh from the garden are exponentially more divine than canned ones).

Instant Pot Marinara

Ingredients:

• 2 tbsp olive oil
• 1 tbsp garlic infused olive oil (if not aviding fodmaps you can use fresh minced garlic)
• 1 shallot, diced
• 1/2 small yellow onion, diced
• 8 baby carrots, diced
• 4 oz mushrooms, diced
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 2 tsp salt
• 14-15 large tomatoes, chopped
• 1/4 tsp black pepper
• 2 tbsp Earth Balance (optional)

Directions:

Using the sauté setting, cook the onion, shallot, carrots, and mushrooms in the oil until they have released their juices or are translucent. Add the dried herbs, salt and pepper and cook another minute or so.

Then add the tomatoes, seal the lid and cook for 5 minutes on high pressure.

Let the instant pot do a natural release of pressure and then add the Earth Balance (optional).  Once melted in, use an immersion blender to puree to the consistency you want.

Use right away or store in jars to freeze (leaving room at the top for expansion).

I actually started this so late at night that I didn’t feel like jarring at midnight so I left it on the “keep warm” setting overnight and woke up to the house smelling heavenly.

And now that I feel like I have the system down, I have big plans for the remaining 40 tomatoes coming at us.  Including an instant pot vodka sauce that I’m super excited to try out.  Because if I’m letting things cook that long in the IP, why not add cashews into the mix??  The IP will take care of the soaking portion and then I can puree them right in with the tomatoes to create a creamy dreamy sauce!!  Sounds awesome right?  I’ll give it a shot next week and report back.