Instant Pot Garden Vegetable Marinara with Bolognese Sauce Variation
1 Large Onion (Diced)
1 Zucchini, (Halved and sliced)
1/2 Squash (Sliced)
1/2 Pound Mushrooms (Sliced)
1–2 Carrots (Sliced)
1 Tablespoon garlic (Heaping, minced from a jar)
1/2 Teaspoon Coarse Kosher Salt
35–40 basil leaves (Chopped, or 1 Tablespoon Dried)
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Parsley
2 Tablespoons olive oil
1 28 Ounce Can Crushed Tomatoes
1 14.5 Ounce Can Diced Tomatoes (with Sauce)
1 14.5 Ounce Can Tomato Sauce
1 6 Ounce Can Tomato Paste
1 1/2 Teaspoon Red Wine Vinegar
1 Pound Sausage (OPTIONAL – for Bolognese)
Set your Instant Pot on the sauté setting.
Add a tablespoon of olive oil, 1/2 the onion, mushrooms, 1/2 the zucchini, and the squash to the Instant Pot.
Sauté until the mushrooms soften. Remove all veggies from the pot.
Add the remaining olive oil, onions, carrots, zucchini. Add all the garlic and spices. Add all of the tomato cans. Stir to combine.
Cover and set to high pressure for 30 minutes.
Quick release and add the sautéd veggies (and sausage if desired). It’s the perfect time to heat up some pasta and garlic bread if you want some. If you will not use all the sauce, extra sauce can be refrigerated or frozen at this point with or without the meat and veggies.
Serve over any pasta or vegetable substitute. Makes about three quarts, so save some for later! You can freeze it in a zipper bag.