I am not quite sure how I survived without my Instant Pot. Believe it or not, I hardly turn on my stove for meal prep. Instead, I create new recipes each day in my Instant Pot. What I love is how I can update old recipes that took forever to cook and whip them up in this pressure cooker.
There’s nothing like fast when you are hungry and there’s nothing like enjoying foods in minutes not hours! No longer am I a slave to the stove, rather I am totally Gung-Ho and over the moon with Instant Pot cooking.
My famous Mushroom Red Sauce used to take hours to simmer and get just right, but the Instant Pot takes away all the extra effort. The recipe for mushroom sauce is fast and easy and the results are just as though I simmered it day-long but did not have to! Lavishly live food out loud, let’s eat pasta with my Instant Pot Easy Mushroom Red Sauce.
Instant Pot Easy Mushroom Red Sauce
Ingredient List & a Bit About Shopping
Before I list these ingredients, know this, I go to the store the day I am preparing this sauce and get the fresh produce. Old mushrooms can ruin this recipe. Disgusting, dilapidated basil will change the flavor.
Make sure your garlic is fresh and that your onions are sweet. Last, make sure to use an Extra Virgin Olive Oil, it truly kicks it up a notch when it comes to flavoring. If you are a mushroom-a-holic, double the mushrooms, or add in portabella mushrooms too. This recipe is fantastic with more mushrooms, rather than less.
Gather these ingredients before you start! The process moves very quickly, remember you are cooking in an Instant Pot, it is fast! As always, the printable recipe is at the end of the post.
3 Tablesppons minced Garlic
1 Small Yellow Onion (peeled & chopped)
2 Cloves of garlic sliced very thin
2 – 8 oz containers of sliced white mushrooms (rinsed)
Dash of Salt & Pepper
6 Basil leaves – chopped or whole (your preference)
1 Can of Tomato Paste 6 oz + 3 cans of water to get all paste residue
1 Chunk of Parmesan Rind
2 Cans 15oz each of Tomato Sauce
1 Tsp of Sugar
Place olive oil into Instant Pot liner. Add in minced garlic, onions and peeled & sliced garlic. You will press the SAUTE selection and get this cooking. You want the onions to be translucent before you add in other ingredients.
Next, add in mushrooms and basil. The mushrooms need to be cooked down just a bit, so allow them to saute as well, mixing as you go. Here’s where you add in the salt and pepper to taste. Again, this is just a quick dash, nothing too much. The cheese rind will lend plenty of flavors as well as salt!
Paste mixing is critical to the success of the sauce. First, it will help the thickening and second, no one wants CHUNKS of paste on their plate. Dump the can into a measuring cup and then add three cans of water. Use a fork or a spoon and stir until dissolved.
We will deal with the bitterness of the paste by counterbalancing it with a little bit of sugar as listed above, that comes once we add it into the Instant Pot and stir it around. Just know that you have to actually stir/whip the paste to make it dissipate.
Now mix in the paste to the mushrooms, onions, garlic and olive oil and stir it well. You want everything to have a little bit of the saute heat. Keep stirring so nothing sticks, bubbles or burns. Additionally, you are assuring no chunks in the paste.
Now it’s time to add the sauce in and keep mixing while you have this on Saute. You want to stir so that everything is mixed up well, we are almost at the last few ingredients. Do you know what we are missing?
If you guessed Parmesan Rind and Sugar you are right, that is the final add-ins before we Instant Pot (cover and seal). Seriously after this, it is fast and you will just have to prepare your pasta. Make sure you know what cut you are using. I highly suggest a long pasta with these short pieces of mushroom, but it’s all personal preference.
Long pasta seems to go best because the mushrooms will lay atop, whereas shortcuts of pasta are the same size and I do not like the presentation as much. However, there is not a difference in taste, just texture. You decide!
Make sure to read my article about Parmesan Cheese Rinds and what all you can mix them into. Truly they make a big difference in a lot of different recipes. The thing you need to know is that if they stick to the bottom of the Instant Pot, then you will be with a mess, but it does come out if you soak, lol.
Sugar and Parmesan Rind are the ingredients you are looking at. Now stir this and mix well. The next step is easy, cancel Saute Mode. Stir a bit more, and then add the Instant Pot Lid so we can cook this and get dinner on the table. Does that sound perfect?
Seal the lid, close the valve and then touch Soup/Broth for 10 minutes. You will now get your pasta ready and whatever else you are serving because the sauce is on the way! Wait till you smell this in throughout the house. You will be salivating!
The nice thing about this sauce is that since you have used the Instant Pot to Saute it does not take too long after you switch from Saute to Soup to catch the pressure. So be prepared because there is really not a lull in time between sauteeing to actual cooking. The pasta will take longer than the sauce to cook, lol!
The sauce is ‘meaty’ even though it is not made with meat. I highly suggest the extra mushrooms so that you really get to enjoy it. Again all preference. Once the Instant Pot is done cooking, be sure to let this cool via the Natural Method, then release any steam that may be built up.
I let it sit for a while, but if I am in a hurry I place a cool, moist, wet washcloth atop the valve and release the pressure. I do this so there is no spatter. However, I suggest letting it sit at least 30 minutes.
You might think it is watery, but let it sit, it comes out so perfect after about 20 minutes with the lid off. The sauce is hearty and I suggest a simple salad served with this and some more carbs (of course I did I am Italian!). Sop up any sauce residue on your plate with a bit of bread, yes carbs! Enjoy the meal and the recipe. Cheers to great Italian sauce, fast! ~DANA XO