Get ready to brighten up your plate with this incredibly vibrant and flavorful Instant Pot Parsley Sauce! This isn’t your average garnish; it’s a zesty, aromatic sauce that comes together in a flash thanks to the magic of the pressure cooker. The deep, earthy flavor of parsley is perfectly balanced with pungent garlic and a hint of spice, creating a versatile sauce that’s perfect for drizzling over grilled meats, roasted vegetables, or even stirring into pasta. Let’s unlock a world of flavor!
Ingredients
• (Total Time: 35 MIN| Serves: 4)
• 3 cups / 75g fresh parsley leaves, chopped
• 1 small onion, chopped
• 4 garlic cloves, crushed
• ½ cup / 120 ml olive oil, divided
• 1/2 tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes
• 1 tsp dried oregano
Instructions
1. Directions
2. Select the ‘Saute’ function on your pressure cooker. Add a drizzle of olive oil to the stainless steel insert, then add the chopped onions and crushed garlic. Stir-fry for about 10 minutes until softened and fragrant.
3. Add the chopped parsley to the pot. Season with salt, pepper, red pepper flakes, and dried oregano. Stir everything together to combine.
4. Pour in the remaining olive oil. Secure the lid, ensuring the steam release handle is set to the ‘Sealing’ position.
5. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 15 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally. Carefully open the lid once the float valve has dropped.
7. Allow the sauce to cool to room temperature before serving.
Nutritional Information
• Per Serving
• Calories: 244
• Total Fat: 25.6g
• Net Carbs: 3.6g
• Protein: 1.7g
• Fiber: 1.9g
Pro Tips
• For a brighter, more acidic flavor reminiscent of chimichurri, stir in 2 tablespoons of red wine vinegar or fresh lemon juice after cooking and cooling.
• This sauce is fantastic served over grilled steak, chicken, fish, or roasted potatoes and vegetables.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will meld and deepen overnight.
• For a smoother, pesto-like consistency, transfer the cooled sauce to a blender or food processor and pulse until it reaches your desired texture.
FAQ
Q: How can I make this parsley sauce smoother
A: For a smoother, pesto-like consistency, transfer the cooled sauce to a blender or food processor and pulse until it reaches your desired texture.
Q: What can I serve this Instant Pot Parsley Sauce with
A: This versatile sauce is fantastic served over grilled steak, chicken, fish, or roasted potatoes and vegetables. You can also stir it into pasta.
Q: How do I store leftover parsley sauce
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and deepen overnight.
Q: Can I add a tangy flavor to this sauce
A: Yes, for a brighter, more acidic flavor reminiscent of chimichurri, simply stir in 2 tablespoons of red wine vinegar or fresh lemon juice after the sauce has cooked and cooled.
