Mexican Spaghetti Sauce Pressure Cooker Recipe

Mexican Spaghetti Sauce Pressure Cooker Recipe

Ingredients

Makes 5 cups, enough for 1½ pounds pasta – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 large white or yellow onion, finely chopped
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 2 cloves garlic, minced
• 1 (28-ounce) can mild red enchilada sauce (we like the Las Palmas brand)
• 2 (14.5-ounce) cans diced tomatoes in juice, undrained
• ½ cup water
• 1½ teaspoons dried oregano, preferably Mexican
• ¾ cup chopped fresh cilantro
• sea salt and freshly ground black pepper

COTIJA CHEESE

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion, celery, and bell pepper and cook, stirring a few times, until they begin to soften, about 3 minutes
3. Add the garlic and stir for 30 seconds
4. Add the enchilada sauce, tomatoes and their juices, water, and oregano
5. Add half the cilantro and stir
6. Close and lock the lid
7. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 7 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Stir in the rest of the cilantro
15. Taste for salt and pepper
16. Add more cilantro if you like
17. Use or let cool completely and store in an airtight container in the refrigerator up to 5 days or the freezer 4 to 6 months
18. Mexican Spaghetti Sauce with Cicis: Add 1 (15-ounce) can drained and rinsed garbanzo beans, or 2 cups fresh cooked along with the cilantro in Step 3
19. Simmer, uncovered, over medium heat until heated through

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