Spaghetti Sauce with Spinach and Mushrooms
Ingredients
- 2 / 14.5 oz cans diced tomatoes (do not drain) I use 1 can and 2 fresh tomatoes diced instead.
- ⅛ oz can tomato sauce
- ⅕ oz can tomato paste
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon Italian herb seasoning
- 1 teaspoon dried basil
- 2 cups vegetable broth
- 1 package baby Bella sliced mushrooms (8 oz)
- 2 cups raw spinach
- Pepper, to taste
- Spaghetti noodles (amount according to your preference)
(I use Angel Hair rice noodles)
Instructions
- Add all the ingredients, except for the spaghetti noodles, into the Instant Pot.
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Select the manual/pressure cook setting and set the timer for 10 minutes. ( I use the soup setting)
- Once the cooking time is complete, do a quick release of the pressure by carefully turning the valve to the venting position. Be cautious of the hot steam.
- Once the pressure is released, carefully remove the lid and give the sauce a good stir. Taste and season with pepper to taste.
- Cook Angel Hair rice noodles per package and drain.
- Serve sauce over noodles! Voila!
