INSTANT POT RECIPE #1
1 Cup homemade or store-bought Salt-free chicken or vegetable stock
1/2 – 1 Cup Chopped Onions (to taste)
1-2 cloves garlic minced (Optional)
1 small carrot grated fine
1/2 cup tomato paste (no salt added)
3 cups chopped tomatoes
1 Bay Leaf
1 Tbsp fresh Basil chopped or1 tsp dried basil
1 Tbsp fresh Sage chopped or 1 tsp dried sage
1 Tsp ground Savoury
1 Tbsp fresh Oregano chopped or 1 tsp dried oregano
Set Instapot on to saute while you chop ingredients.
Add enough avocado or Virgin Olive oil to cover the bottom of the inner pot.
Add Onion Garlic(Optional) and carrot saute for a couple of minutes.
Add spices, saute another minute stirring constantly,
Turn Instapot off. Add Stock. Be careful oil will be hot and stock may
splatter. Stir well. Add the remaining ingredients.
Place lid on the pot. Turn spout to steam position.
Set pot on Manual, adjust the time to 10 minutes.
When cooking time is done let pot auto release steam (takes about 10 min.)
Turn pot off. Turn release knob to venting to make sure all steam is released
before opening lid.
If you want a smoother sauce, you can use an immersion blender or wait until
sauce cools and transfer to blender.
Makes 3 cups
may be stored in the fridge or freezer. Store in glass containers.