Cajun-Creole Tomato Vegetable Sauce Pressure Cooker Recipe

Recipe Category: Pressure-Cooker


Cajun-Creole Tomato Vegetable Sauce Pressure Cooker Recipe


Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

  • ½ pound small, slender fresh okra pods or 2 cups frozen sliced okra
  • salt
  • ¼ cup cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large green bell pepper, seeded and chopped
  • 1 large white onion, chopped
  • 2 cloves garlic, chopped
  • 3 ribs celery, chopped
  • 2 (28-ounce) cans whole plum tomatoes in juice, undrained
  • ½ cup water
  • ¼ cup dry red wine
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons hot pepper sauce, like Tabasco
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons chopped fresh flatleaf parsley
  • 1/8 teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper
  • freshly ground black pepper


  1. Trim the stems from the okra and place in a medium bowl
  2. Salt generously and drizzle with the vinegar
  3. Let sit for 30 minutes, tossing the okra a few times
  4. This will reduce the stickiness during cooking
  5. Drain the okra and rinse thoroughly
  6. Cut each pod into 4 pieces
  7. In a 5- to 7-quart pressure cooker, heat the oil and butter together over medium-high heat until the butter melts
  8. Add the bell pepper and onion and cook 1 minute
  9. Add the garlic and cook another minute or so
  10. Stir in the celery and okra
  11. Stir in the tomatoes and their juice, water, wine, Worcestershire, oregano, hot sauce, pepper flakes, and parsley
  12. Stir in the white pepper, cayenne, and a few grinds of black pepper
  13. Bring to a boil and let boil for 1 minute
  14. Crush the tomatoes with the back of a spoon but leave the sauce chunky
  15. Close and lock the lid
  16. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
  17. Set the burner heat to high
  18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  19. Set a timer to cook for 6 minutes
  20. Remove the pot from the heat
  21. Open the cooker with the Quick Release method
  22. Be careful of the steam as you remove the lid
  23. Taste for salt
  24. 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
  25. Also known as lady’s fingers, okra is a member of the same botanical family as the cotton plant, hollyhocks, and hibiscus
  26. It is a powerhouse of nutrients, a very good source of vitamins A, C, K, and B6, as well as calcium and dietary fiber
  27. Okra likely originated in present-day Ethiopia and can still be found growing wild along the Nile
  28. Cajuns took to the slender pod, exploiting its mucilaginous properties as a thickener in preparations like gumbo

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