Instant Pot Vegan Marinara Sauce

By gbvampy1

ADD MEATBALLS!!!
add tablespoon of butter to finish

Ingredients

• 1/3 cup White Onion minced
• 1/4 tsp hot sauce
• 2 Tbs Vegetable Broth (for sauteeing)
• 2-3 cloves Garlic minced
• 1/3 cup Mushrooms (or 4oz can)
• 1 can Tomato Paste (6oz)
• 1/2 cup Red Wine (can sub veg broth)
• 2 cans Diced Tomatoes (14oz Fire Roasted)
• 1/4 cup Water
• 1 tsp Brown Sugar
• 1 tsp Oregano
• 1 tsp Basil
• 1 tsp Red Wine Vinegar
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper
• pinch crushed red pepper
• 1 Tblsp butter to finish

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Saute onion and bell pepper on LOW SAUTE mode until softened. Use veg broth to keep from sticking.

Add garlic, drained mushrooms, and tomato paste. Stir until mixed thoroughly.

When sauce begins to stick to bottom, turn OFF heat and deglaze pan with red wine.

Add water, tomatoes, and spices and mix well.

Attach lid, set to SEALING, MANUAL, HP, and 8 MIN

When finished, use Quick Release method to carefully release steam. Stir in salt and pepper and crushed red pepper to taste.

Use and Immersion Blender to blend to desired consistency. Or - remove 1-2 cups and blend in blender, then return to pot and mix well.
Add 1 Tbsp butter and add meatballs to instant pot to heat thru