Name: Instant Pot Tomato Sauce (with hidden veg)....
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 4 tins of chopped tomatoes; 1 680g jar Passata; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 carrot, very finely chopped; 1 stick celery, very finely chopped; 2 tablespoons olive oil; 1 cup stock, vegetable or chicken; 2 tablespoons oregano; 1 tablespoon paprika; 1 tablespoon honey/sugr; 1 tablespoon balsamic vinegar or Worcester Sauce

Instant Pot tomato sauce with hidden veg is your secret weapon when it comes to meal planning!

I’ve shared my slow cooker tomato sauce recipe loads of times because it’s been a key ingredient in so many of our meals since the first time I made it. It’s versatile, easy to make and super cheap so I make it whenever I’m having a big batch cooking session and freeze it in different sized portions.

I have some small-sized portions that I defrost when we need pizza toppings or as a topping for chicken (kind of like Hunters chicken) and larger-sized portions for things like pasta bakes, meatballs and lasagne.

So when I started to get more adventurous with my Instant Pot, one of the first things I decided to have a go at making was an Instant Pot Tomato sauce.

The first attempt was a big fat fail as I didn’t add enough liquid and I got a rather aggressive BURN message flashing up on the Instant Pot Display halfway through cooking so I tweaked the ingredients and added some stock to the recipe and ever since then, it’s been a huge success.

Instant Pot Tomato Sauce (with hidden veg)....

Yield: Depends on portion sizes for freezing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

4 tins of chopped tomatoes
1 680g jar Passata
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, very finely chopped
1 stick celery, very finely chopped
2 tablespoons olive oil
1 cup stock, vegetable or chicken
2 tablespoons oregano
1 tablespoon paprika
1 tablespoon honey/sugr
1 tablespoon balsamic vinegar or Worcester Sauce

Instructions

This recipe is so simple! Switch on the saute function and saute the onion, carrot and celery with the garlic and olive oil for 2-3 minutes. I use a vegetable base mix for the carrots and the celery as I love frozen veg and this saves me so much time - it's basically the vegetables chopped up so fine that I can easily hide it in sauces and casseroles. You can easily make your own though just by chopping up carrots and celery super small.
De-glaze the pot with some of the stock making sure that any of the brown bits on the bottom of the pan are scraped up. These aren't burnt bits so don't worry, they're actually the tasty bits. 😉 If you don't do this then there's a chance that you might get the dreaded burn message on your Instant Pot.
Add in the rest of the ingredients to the Instant Pot and give it a stir.
Set the Instant Pot to Pressure Cook for 11 minutes.
When the timer goes off after 11 minutes, let the pressure release naturally for 10 minutes or so and then do a quick pressure release.
If you find it's a b

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