Virgin Instant Pot Voyage

Mattman3969

Tried to keep it simple.  Meat sauce to go with some in the oven spaghetti squash.   

Started out sautéing some onion,carrots and celery.   

Then added ground beef and cooked till it was nice n brown.   Then in went some red wine till it reduced a bit.  After that I added some fish sauce and crushed tomatoes and bay leaves.  Under pressure it went for 15mins with a natural release.  
Here it is just after the top was removed 


And on spaghetti squash 


I was pretty pleased with the first learning adventure.   Next time will be better per what I’ve learned tonight.   Moral of the story is I came damn close to replicating a sauce that I would cook for 6 hrs in 1:10.  

Sammi

Love the IP for soups and sauces, you can turn them out in an hour like you did above.

ryantt

Looks amazing, 

Spaightlabs

Well done sir!  I applaud your use of fish sauce - a vey under-utilized source of umami.  

I use fish sauce and/or worcestershire in a lot of recipes to add depth.

Mattman3969

Spaightlabs said:

Well done sir!  I applaud your use of fish sauce - a vey under-utilized source of umami.  

I use fish sauce and/or worcestershire in a lot of recipes to add depth.

I really like what fish sauce does to most dishes. I think this one could benefit from some tightly chopped shrooms.  I think it would add to the Umami flavor and texture 

kaybee

Nice. I did something similar with all the excess tomatoes from my garden as they ripened. The speed of making the tomato sauce in the Instant Pot meant I could do it as soon as I got enough tomatoes and have it in the freezer in a couple of hours with very little work on my part. 

Much better than the slow cooker method I used before. The sauce also seems 'brighter' from the IP over the slow cooker.