1 pound fresh tonatoes, cut into quarters
1 small yellow onion, cut into quarters
1 carrot, cut into chunks
Mushrooms, cleaned and chopped
2 stalks celery chopped.
1 clove garlic, minced
1 teaspoon sugar
2 teaspons Italian Seasoning (oregano, basil, etc.)
1/2 teaspoon sea salt or pink salt
3 ounces tomato paste (time saver)
Add vegetables and garlic to Instant Pot. Sprinkle Italian Seasoning over top of the vegetables. Don't stir.
Original recipe didn't call for water, I added 1/2 cup for insurance.
Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook. Set pressure for high. Time for 20 minutes. (probably 10 minutes pressurizing before it starts)
When the cooking cycle ends. Allow 10 minutes to naturally release the pressure, then release.
Use Immersion blender to make the sauce smooth.Either blend in the Tomato Paste, or use the Saute function to thicken by removing water. Stir to make sure it doesn't burn.
Adjust to taste.
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