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Instant Pot Chunky Pasta Sauce with Sausage, Tomatoes, and Herbs

Name: Instant Pot Chunky Pasta Sauce with Sausage, Tomatoes, and Herbs
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: if you have some); 1 pkg. hot turkey Italian sausage or pork Italian sausage; 1 T ground fennel; 1 tsp. dried basil; 1 tsp. dried Greek Oregano; 1/2 cup beef broth; 2 T chopped fresh oregano; 2 T minced garlic; 3 cans petite diced tomatoes, drain 2 cans and keep the liquid in the other one; 5 T olive oil, divided; freshly-grated Parmesan for serving; salt and fresh-ground black pepper to taste

Category
Pasta
Cusine
American

What do you need?

How to make?

Ingredients

1 pkg.

5 T olive oil, divided

3 cans petite diced tomatoes, drain 2 cans and keep the liquid in the other one

1/2 cup beef broth

2 T minced garlic

1 tsp. dried basil

1 tsp. dried Greek Oregano

1 T ground fennel

if you have some)

2 T chopped fresh oregano

salt and fresh-ground black pepper to taste

freshly-grated Parmesan for serving

Directions

Heat 3 T olive oil in the Instant Pot on SAUTE / HIGH HEAT. Squeeze turkey or pork Italian sausage out of the casings and add to Instant Pot and cook, breaking apart with a turner while you brown it. While sausage cooks, drain 2 of the cans of tomatoes. When the sausage is brown, push it to the side, add another 1 T olive oil, minced garlic, dried basil, dried Greek oregano, and ground fennel and cook 2-3 minutes more. Then add 2 cans drained tomatoes, 1 can undrained tomatoes, and beef broth. Lock the lid, set the Instant Pot to HIGH PRESSURE, and cook 10 minutes, then QUICK RELEASE. When the pressure is released, check to see if you want your sauce to be a little thicker. If so, use SAUTE / HIGH HEAT to cook until it has reduced a bit and is the thickness you prefer. Then change to SAUTE / LOW HEAT, stir in chopped herbs and 1 T more olive oil and simmer about 5 minutes to finish the sauce. Season with salt and a little fresh ground pepper to taste. Serve hot, with pasta or zucchini noodles and freshly grated parmesan cheese. The sauce can be kept in the refrigerator for about a week or frozen for several months; reheat on low heat.