Instant Pot® Pasta Sauce with Mushrooms and Red Wine

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 125 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried rosemary, crushed
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 cup chopped onions
• 1 large bay leaf
• freshly ground black pepper to taste
• 8 ounces sliced fresh mushrooms
• 1 tablespoon sugar
• 1 teaspoon fennel seeds
• 0.5 teaspoon salt
• 0.25 teaspoon crushed red pepper flakes, or more to taste
• 0.75 cup dry red wine
• 0.75 cup chicken broth, or more as needed

Recipe Instructions

Step 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.

Step 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.

Step 3

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.

Step 4

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.

Step 5

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.