Instant Pot Spaghetti Sauce with Hidden Veggies (Whole30 Paleo)
Servings: 8 cups
- 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
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.
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.
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