Recipes
Marinara Sauce
6 Servings
INSTRUCTIONS
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute, heat the oil and add the onion and garlic. Move around frequently until they soften but remain colorless, just to warm up.
- Add the chopped tomatoes, the puree, and half the fresh basil leaves, chopped rosemary and oregano, cook for 1 Minute on Saute.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- When done, press Cancel and let the pressure release naturally for 10 Minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid, add more fresh basil, season with salt and pepper, and cook on Saute for 5 Minutes.
- You can add chili flakes and parsley for an Arrabiata sauce. This sauce can be frozen for up to 3 Months.
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About the chef
Mariana Orozco
Mariana Orozco is a Mexican chef and culinary educator known for her passion for approachable, honest cooking. After nearly completing a degree in medicine, she transitioned to pursue her true passion—culinary arts—graduating with excellence in Gastronomy from Universidad Anáhuac del Sur. Orozco is a recipe developer, food stylist, and podcast co-host, bringing joy and creativity to home kitchens through her workshops and online cooking classes. She is particularly recognized for her focus on reducing food waste and making cooking accessible, often teaching how to turn everyday ingredients into delicious meals. In addition to her culinary work, Orozco is a vocal advocate for people living with multiple sclerosis, a condition she was diagnosed with in 2016. Her experiences have deepened her commitment to sharing the healing and comforting power of cooking.
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