Instant Pot® Pasta Sauce with Mushrooms and Red Wine
Description
Use your Instant Pot® to make homemade tomato-based pasta sauce with mushrooms and red wine--the sauce freezes well and goes great with spaghetti and meatballs.
Ingredients
•
1 tablespoon olive oil
•
8 ounces sliced fresh mushrooms
•
1 cup chopped onions
•
1 teaspoon fennel seeds
•
3 cloves garlic, minced
•
3/4 cup dry red wine
•
1 (28 ounce) can crushed tomatoes
•
1 (6 ounce) can tomato paste
•
3/4 cup chicken broth, or more as needed
•
1 tablespoon sugar
•
1 teaspoon dried basil
•
1 teaspoon dried oregano
•
1 teaspoon dried rosemary, crushed
•
1/2 teaspoon salt
•
1/4 teaspoon crushed red pepper flakes, or more to taste
•
1 large bay leaf
•
freshly ground black pepper to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes.
2
Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function.
3
Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
4
When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
5
Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.