Tired of bland, store-bought sauces? Unlock a world of vibrant, zesty flavor in just 25 minutes with your Instant Pot! This spicy cherry tomato and jalapeno creation is the ultimate ‘set it and forget it’ recipe, delivering a rich, aromatic sauce that tastes like it simmered for hours. It’s the perfect, versatile topping for everything from pasta to grilled chicken, or even just for dipping crusty bread. Get ready to elevate your weeknight meals with minimal effort and maximum taste!
Ingredients
• (Total Time: 25 MIN| Serves: 4)
• 2 cups / 300g cherry tomatoes, sliced
• 1 jalapeno pepper, chopped
• 2 garlic cloves, crushed
• 1 tbsp / 15ml olive oil
• 1 tsp / 6g salt
• ¼ tsp / 0.5g cumin
• 1 tsp / 2g smoked paprika
• 2 tbsp fresh parsley, chopped
• 1 tsp / 5ml lemon extract
Instructions
1. Directions
2. In a large mixing bowl, combine the sliced cherry tomatoes, chopped jalapeno, crushed garlic, olive oil, salt, cumin, smoked paprika, fresh parsley, and lemon extract. Stir until all are well-coated.
3. Transfer the entire mixture into the inner pot of your Instant Pot.
4. Secure the lid and turn the steam release handle to the ‘Sealing’ position.
5. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes at high pressure.
6. Once the cooking cycle is complete, carefully perform a quick release by turning the steam release handle to the ‘Venting’ position.
7. When the float valve drops, open the lid. Stir the sauce and serve warm.
Nutritional Information
• Per Serving: (Calories 49 | Total Fats 3.7g | Net Carbs: 3g | Protein 0.9g |Fiber: 1.2g)
Pro Tips
• For a milder sauce, remove the seeds and membranes from the jalapeno before chopping. For extra fire, leave them in or add a pinch of red pepper flakes.
• Use the ‘Sauté’ function on your Instant Pot to toast the garlic and spices in olive oil for 1-2 minutes before adding the other . This will create a richer, more aromatic base.
• This versatile sauce is fantastic over pasta, spooned onto grilled chicken or fish, used as a base for shakshuka, or served as a warm dip with crusty bread.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and deepen overnight.
FAQ
Q: How can I make this sauce less spicy
A: For a milder flavor, be sure to remove the seeds and the white membranes from the jalapeno pepper before chopping it. These parts contain most of the heat.
Q: Can I use a different type of tomato
A: Yes, you can substitute other tomatoes like Roma or grape tomatoes. If using larger tomatoes, be sure to chop them into smaller, bite-sized pieces to ensure they cook down properly in the 15-minute pressure cooking time.
Q: How long can I store this Instant Pot tomato sauce
A: You can store any leftover sauce in an airtight container in the refrigerator for up to 5 days. The flavors will actually deepen and become richer after a day or two.
Q: What if I don’t have an Instant Pot
A: You can make this sauce on the stovetop. Sauté the garlic and spices in olive oil in a saucepan over medium heat for 1-2 minutes. Add the remaining ingredients, bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the tomatoes have broken down.
