I have to admit that I never made nomato sauce when I was following the AIP elimination protocol. I’m Italian, and I love good Italian food. I’m a self admitted food snob, especially when it comes to sauce. I just didn’t think it was possible for a nomato sauce to come anywhere close to my homemade red sauce. Unfortunately, I was never able to fully reintroduce tomatoes, as I only seem to tolerate them raw. Eventually the Italian craving hit and I knew I had to have a try at a nomato sauce. And nomato sauce I did!
I’ve been using my Instant Pot pretty much daily. It’s so much fun to experiment with, reduces the amount of dishes we have to wash, and doesn’t keep me tied down to the kitchen while dinner is cooking. Sometimes it’s not always the fastest option start to finish, but having the cooking time freed up to do other things is amazing. Set it and forget it is definitely my favorite way to cook!
This sauce cooks in 12 minutes and takes about 10 minutes to come to pressure. If you are in the mood for meat sauce, brown a pound of ground beef in the pot using the sauté feature, remove, and add it back into the finished sauce at the end. It’s great over spaghetti squash or zoodles.
Pressure Cooker Nomato Sauce
- 2 TBS olive oil
- 1 large onion, diced
- 5 ribs celery, diced
- 8 carrots, diced
- 8 cloves of garlic, diced
- 1 small butternut squash, peeled and cubed
- 4 beets, peeled and diced
- 1/4 cup fresh lemon juice
- 1 cup broth
- 2 bay leaves
- 1 small bunch fresh basil, roughly chopped
- 1/2 tsp sea salt
- Add olive oil to Instant Pot and press the sauté button. Add onion, celery, and carrots and cook for 4-5 minutes, stirring occasionally. Add garlic and sauté an additional 1-2 minutes or until the vegetables begin to soften. Hit the cancel button to stop the sauté mode.
- Add remaining ingredients and stir until evenly combined.
- Put lid on Instant Pot and flip vent to seal. Cook on manual for 12 minutes and quick release the pressure.
- Remove bay leaves and use an immersion blender to puree into a sauce. Serve warm. Keep refrigerated for up to 5 days or freeze for another day.
Optional: Fold in 1 lb of browned ground meat after blending.
This recipe was featured in the AIP Recipe Roundtable #121 hosted by Phoenix Helix. Check back to her site every Wednesday for a collection of community submitted AIP recipes.