Good Morning. Last night was chicken cutlet parmesan and spaghetti night at Sam’s request. I was going to make it on Sunday, since this is usually a very time-consuming recipe making it the way my mother did it for years. Unfortunately, I got home later than expected, just after 5:30pm, so I knew I couldn’t keep everyone waiting too long for dinner.
I told my mother in-law, and wife, dinner would not be ready for two hours. “Why?” Jennifer asked. I answered: “I am making chicken cutlet parmesan tonight.” I answered. To which my wife replied, “OH! Sam must be there influencing you.”
Anyway, I decided to speed things up and make the sauce in the Insta-pot. Besides, this gave me the perfect opportunity to write-up the recipe on how to make sauce in an Insta-pot. My coworker is thinking of getting one of these pressure cooker appliances for this very reason. She was a big fan of my pulled pork and brisket recipe from this very Insta-pot.
So here is the recipe:
Insta-pot Spaghetti Sauce
1 # 10 size can of plum tomatoes or 3 of those really large 32 once imported plum tomatoes
1 Large or two medium size onion
4 to 6 cloves garlic
2 teaspoons Parsley flakes or tablespoon fresh
1/4 tsp Oregano
1/2 tsp Basil
1/2 tsp Crushed red pepper
1 tsp Salt
1/2 tsp black pepper
Fill the blender half way with plum tomatoes or one 32 ounce can. Using the pulse button and blender set to chop (lowest setting), pulse bleeder until the tomatoes are well chopped. Pour chopped tomatoes slowly into the Insta-pot and turn it on to the sauté setting. Repeat this three times (leaving the Insta-pot on of course). Stir the sauce after each addition. Roughly chop the onion and garlic. Add the roughly chopped onion and garlic to the blender with a 3/4 cup of water. Pulse until well chopped (Almost smooth). Pour the fragrant smelling onions and garlic into the sauce. Stir, stir stir. To get out the remaining onion, use an addition 1/4 cup water in the blender, swish it around, and pour it into the Intsa-pot and stir well. Add seasonings – parsley, oregano, basil, crushed red pepper salt and black pepper. Stir, stir stir. Keep stirring occasionally to keep the sauce from burning and until it starts simmering (bubbling up to the top).
Put on the cover and set to pressure cook on low pressure for 20 minutes. THAT’S IT DONE. Carefully release the pressure and serve.
That’s how to make homemade spaghetti sauce in an hour. If you want to add meat balls omit one can of tomatoes and cut back on the spices a bit.
This is what I used to make the chicken parmesan and then put it on our spaghetti. I thought it was good. Sam and my mother in-law both loved it!
I served mine with an ice cold Peroni beer along with some fresh grated parmesan cheese. I also made garlic bread for everyone. I had no time for a vegetable or salad, sorry. Bad Husband.
Until next time when I might be bring you a stuffed baked potato recipe, we’ll see. Be well, be happy and enjoy life.
The Drunken Chef (Russ)