Recipes
Marinara Sauce
2 cups
5 min
Easy
INSTRUCTIONS
- Select Sauté and adjust to High heat. Add the olive oil to the pot and heat until it shimmers. Add the onion and garlic. Cook, stir-ring, for 2 to 3 minutes, or until the vegetables start to soften. Add the sun-dried tomatoes and cook for 1 minute, or until fragrant.
- Pour in the crushed tomatoes and stir to combine, scraping the bottom of the pot to loosen any vegetables that might be stuck. Stir in the oregano, red pepper flakes, and salt.
- Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 12 minutes. After cooking, release the pressure naturally for 10 minutes, then quick release any remaining pressure. Unlock the lid.
- Let the sauce cool for about 10 minutes, then taste and adjust the seasoning, adding more salt if necessary. Refrigerate for up to a week or freeze for 4 to 6 weeks.
Notes
Use In: Mixed-Up Lasagna (page 133), or serve over polenta instead of the Mushroom Sauce (page 78). Marinara makes a great sauce on pizza or pasta as well.Use It Up: Use leftover sun-dried tomatoes in the Rotini with Creamy Basil and Sun-Dried Tomato Sauce .
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About the chef
Janet Zimmerman
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
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