Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 4 tbsp olive oil
• 1 big white onion
• 5 big garlic cloves
• 500 g fresh tomatoes
• 100 g sundried tomatoes
• 400 g can chopped or plum tomatoes
• 40 g kalamata olives
• 1 tbsp mixed herbs
• 1 tsp sugar
• 1/2 tbsp freshly ground black pepper
• Salt
• 1 tbsp red chilli flakes
• 250 ml vegetable stock

Instructions

1. Heat the inner pot using a saute function, and once hot add the olive oil, then onion and garlic.
2. Saute for 1-2 minutes, but don’t brown them. Add the fresh, sun-dried and tinned tomatoes, and give everything a stir,
3. Add the olives, herbs, salt, sugar, black pepper and red chilli flakes, followed by the stock, then press cancel.
4. Close the lid and select pressure cook on high and set the time for 5 minutes.
5. Once the program has finished, allow the pressure to release naturally for 10-12 minutes before quick releasing any remaining pressure.
6. Open the lid and blend until smooth.
7. Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days. , or freeze for up to 3 months.

Notes

Instant Brands Official Recipe Contributor:
Recipe by @jcookingodyssey