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Instant Pot Spaghetti Sauce with Hidden Veggies (Whole30 Paleo)

Prep Time10 mins
Cook Time4 mins
Course: Main Course
Cuisine: American, Italian
Keyword: instant pot sauce, pressure cooker, vegetarian, veggie loaded
Servings: 8 cups
Calories: 128kcal
Author: Nikki

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 medium onion diced
  • 3 stalks celery diced
  • 2 large carrots peeled and diced
  • 1 bell pepper orange, red, or yellow - diced
  • 10 ounces cauliflower rice
  • 2 28 ounce cans crushed tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon dried basil

Instructions

  • 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.

Nutrition

Calories: 128kcal | Carbohydrates: 25g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1111mg | Potassium: 1269mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5055IU | Vitamin C: 61mg | Calcium: 65mg | Iron: 3mg