Instant Pot Pasta Sauce with Mushrooms and Red Wine
Make a homemade tomato-based pasta sauce with mushrooms and red wine in your Instant Pot®; the sauce freezes well and is delicious with spaghetti and meatballs.
Select the Saute function on a multipurpose pressure cooker (like an Instant Pot®).
Olive oil should be hot before adding the mushrooms, onions, and fennel seeds.
Cook for about 3 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for another minute.
Red wine should be added and simmered for about three minutes to cook off the alcohol.
Bring the tomatoes, tomato paste, and chicken broth to a simmer in the pot.
Add pepper, salt, crushed red pepper flakes, basil, oregano, crushed red pepper flakes, and sugar.
Disable the Saute function.
Set the pressure valve to sealing, then close and lock the lid.
Set the timer for 10 minutes while selecting high pressure in accordance with the manufacturer’s recommendations.
Give the pressure 10 minutes to increase.