• Heat the oil in the Instant Pot on the Saute mode. Add onion, celery, carrots, and peppers to the pot, cooking and stirring for 3-4 minutes until just tender. Add garlic and cook for 1 minute more.
• Add the cauliflower rice, tomatoes, salt, and basil to the pot, and stir. Seal lid and set the pot for 4 minutes on the Manual mode.
• When cycle completes, let pressure release naturally (or perform quick release). Using an immersion blender, puree the sauce until smooth or desired consistency.
• Taste and add salt and pepper if desired.

Stovetop Instructions

• Heat the oil in a large pot over medium high heat. Add the diced veggies to the pot and cook, stirring frequestly for 3-4 minutes. Add the garlic and cook for 1 minute more.
• Add the crushed tomatoes, salt, and basil. Stir well.
• Bring to a simmer, cover, and reduce heat. Simmer for at least 30 minutes.
• Using a hand immersion blender, puree the sauce to desired consistency. Season with salt and pepper if desired.