Spaghetti With Zucchini

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Recipe Category: Pressure-Cooker

Roasted Red Pepper And Tomato Sauce Pressure Cooker Recipe


Makes 3½ cups, enough for 1 pound pasta • Cooker: 5- to 7-quart • Time: 10 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 1 cup finely chopped white or yellow onions
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 whole roasted red bell peppers, chopped
  • 2 (14.5-ounce) cans diced tomatoes in juice, undrained
  • 1 teaspoon dried basil
  • ½ cup water
  • 1/3 cup dry vermouth or dry white wine
  • freshly ground black pepper
  • sea salt


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
  2. Add the onions, carrots, and celery and cook, stirring a few times, until they begin to soften, about 3 minutes
  3. Stir in the garlic and tomato paste and cook for 1 minute
  4. Add the peppers, tomatoes and their juice, basil, water, and vermouth
  5. Bring to a boil and season with several grinds of black pepper
  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 10 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. Using an immersion blender, puree the sauce right in the pot until smooth
  15. Taste for salt and pepper
  16. Use or let cool completely and store in an airtight container in the refrigerator up to 5 days or the freezer up to 3 months

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