RECIPES
44
TOMATO SAUCE FOR PASTA
Makes about 3 ½ cups, 12 minutes (High Pressure)
Forget the classic pasta sauce that takes hours of slow simmering- in just minutes you’re
done. If you prefer a meat sauce, add ½ pound of ground beef to the sautéed vegetables
and cook until browns. Add the tomato sauce and all the other ingredients.
2 tablespoons of olive oil
2 tablespoons finely chopped onion
1 medium carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 clove garlic minced
3 cups crushed canned tomatoes
Salt and freshly ground pepper to taste
2 teaspoons basil
1 teaspoon oregano
1 tablespoon minced parsley
1 small bay leaf
¼ cup dry red wine
Use the brown setting to sauté the onion, carrot, celery and garlic until softened.
Add all the remaining ingredients. Turn off the browning setting.
Close the lid and press HIGH Pressure, set the timer for 12 minutes. When done,
release the pressure and open the cooker. Use the “browning” setting to reduce
the sauce if it is not thick enough.
CARROT SWEET POTATO MASH
Serves 4
1 pound carrots, peeled and cut in half horizontally
1 sweet potato (about 12 ounces), peeled and cut into 1 inch slices
1 cup water
3 tablespoons butter
3 tablespoons brown sugar
Place water in bottom of cooker. Insert steamer basket and place vegetables in
basket. Close the lid and press HIGH pressure. Set the timer for 5 minutes. When
done turn off the cooker and let the pressure release naturally. Open the cooker
and remove steamer and vegetables. Transfer vegetables to a serving bowl and
mash until smooth. Use the brown setting; melt butter and brown sugar. Fold
butter mixture into vegetables and serve.
