How to Make Tomato Basil Sauce in an Instant Pot

1. Tomato Basil Sauce in an Instant Pot Introduction: Hi, I'm Vicky wells. Welcome to my class How to Make Tomato Basil Sauce in an Instant Pot. This recipe kind of ticks all the boxes. Like a tasty sauce to go with your pasta dishes or for use in other recipes? Check! Like your food to be made from fresh ingredients? Check! Like your sauces to be vegan or vegetarian? Check! Trying to eat whole food, plant-based? Check! Avoiding oil in your recipes? Check! And, for all your kitchen gadget lovers out there. And you're my kind of people. Want to use your Instant Pot for just about everything? Check and check! This class is suitable for beginners who know a bit about their Instant Pot and have used it once or twice, right up to the seasoned cooks who use their Instant Pot on a near daily basis, as I do. What are we going to learn in this class? We'll start by showing how to prepare and sterilize glass jars. Then we'll explain how to do that several ways. In the dishwasher, in the oven and on the stove top. Then we'll move on to gathering all the ingredients needed to make the sauce. It's always a good idea to get all the required ingredients together before you start. That way you'll be sure not to forget anything. Trust me, I've learned this from experience thinking I can just grab the ingredients as I need them and then later, often when it's too late, I remember the one critical ingredient that I totally forgot. With all the ingredients accounted for, then we'll go over how to prep them, so they'll be exactly what is needed for the recipe. With all the ingredients prepped, it's then time to cook everything in the Instant Pot. And we'll explain that step by step. I know I keep mentioning the Instant Pot by name because that's what I do I use. However, there are many different makes of electric programmable pressure cookers, and they should work just as well. So don't despair. If you have some other brand, it will work just as well. Once the cooking portion is complete, we'll move on to how to package and preserve your sauce, by canning, refrigerating or freezing. Then comes the class project. That's where you'll apply what you've learned by making your own Tomato Basil Sauce. Not to worry, I supply a PDF copy of the recipe and all the instructions. I encourage you to experiment with your recipe, to put your own spin on it. Then let me know how it went for you and add a few pictures of your process and your results, too. Please follow me, so you'll know what I'm up to. Just click the follow button on my profile. I'll be adding baking, cooking, Instant Pot, vegan, vegetarian, and whole food plant-based classes, frequently. Click on the next video. Let's get started. 2. Prepping the Canning Jars: Welcome back. In this video, we're going to prep the jars so that we can fill them with salsa or either of the tomato sauces that we're going to show you in these lessons. These jars are already clean but they're not sterilized. They are also the jars that we used last year in order to can are salsa and to can our tomato sauces. You may not be able to see that, but it is written on the top that it says tomato basil sauce on this one. We don't want to reuse last year's lids. The reason for that is that they may not seal properly. There may be a little nicks in them, it's not safe to use them. However, don't throw them away. If you put dry stuff in your mason jars, you can always use those. I've got peppercorns in that one and you don't need a fresh new lid to do something like that. But we are going to this year use brand new lids with sterilized jars. Now, we're fortunate to have a dishwasher that has a steam sanitize cycle. And that's perfectly good for sterilizing these jars, particularly when you're using a high acid food, which we are, all of these recipes are tomato based, very heavily tomato based. You can also sterilize jars by boiling them in water for 15 minutes. Or you can wash them and leave them wet and put them in the oven at 350 degrees for 15 minutes. That will achieve the same thing. The lids of course, needs to be sterilized as well. The rings - no - the rings are never going to get anywhere near the food. They don't need to be sterilized. Anything that might touch the food does need to be sterilized. My measuring cup is going to get sterilized. These two, I'm not even sure what they're called, but - funnels! These funnels that we're going to use to put the food into the jar without slopping over the side of the jar, they need to be sterilized. Anything you're going to stir it with needs to be sterilized. This doesn't need to be sterilized. It's actually a little magnet. What it's for is so you don't have to touch the lid at all, after it's sterilized, to put it on the jar. You put it, you would put it on the jar like that, put a finger on it and just remove it so the interior of the lid, you never touch it. This is just for getting the jars out of like I steam can on my Instant Pot. That's just for getting them out of the Instant Pot. That doesn't need to be sterilized either. That's pretty much it. Now we're just going to load up the dishwasher with jars, lids, all of this equipment, and get it sterilized and it's the best thing to do first. Before you start prepping. Before you put the salsa, or the tomato sauces in the Instant Pot to cook. You can start up the dishwasher and have, because you'd like you, it's best to put hot food into hot jars. You never want to put hot food into cold jars. You never want to put cold food into hot jars. You want hot food in hot jars. So if we run this through the cycle and it's going to go through a good high dry cycle as well. They're gonna be hot jars. Hopefully if we time it correctly, by the time the salsa or the tomato sauce, whichever recipe we make next, is ready. Okay, now we're going to load up the dishwasher with the jars, with the lids and with the various accessories. So just get them in there. Like I said, we're not using the old lids. Do a few here. We'll get that later. It doesn't matter. I want to make sure that we have the funnels, spoon, measuring cups. And, of course, the new lids. You can't trust that they're sterilized right out of the pack. You gotta sterilize them. Get them in here. Stand them up as best you can, but they'll get thrown around in the dishwasher anyway and get nicely sterilized as they're going I'm gonna put these up here. Now there's no point in you watching me load the entire dishwasher with all these lids and jars so I will finish it off. We've now got the dishwasher, load it up with 24 jars and 24 lids and various accessories. We're going to put it on a steam sterilize cycle. On my dishwasher. that means I need to use a normal cycle. High temp water, steam sterilize, heated dry. We're just going to start it up. There we go. It'll run through its cycle, we'll have clean sterilized jars, no soap in this. This is just to sterilize the jars. This is not a wash, this is just a sterilization. So we'll see you in the next video where we're going to start. We're going to show you what ingredients you're going to need for the next recipe and how to prep it. See you in the next video. 3. Gathering the Ingredients: Welcome back. In this lesson, we're going to be doing Tomato Basil Sauce. It's a pretty simple sauce to make. You shouldn't have any difficulties. I'd really like to be able to say that we grew all these ingredients ourselves. The truth is, the only thing we really grew in our garden this year is the parsley, and it's very fresh parsley, I just picked that this morning. The tomatoes at this time of year, late August, early September, particularly plum tomatoes are like super cheap in the grocery stores. And we live in a climate where we don't have a really long growing season. We've not had a lot of success with tomatoes. The basil I usually grow every year, but this year it stubbornly refused to grow. But this whole pot here at the grocery store was like $4, so no big deal. So we're going to need four-and-a-half pounds of plum tomatoes. We're going to need a quarter cup of chopped basil, chopped parsley, and chopped basil. Now a quarter cup may not seem like a whole lot, but by the time you get it all packed in and I really liked to pack it in. We're going to lose at least half of this basil. And we're going to use probably almost all of this parsley once it's packed into this little bitty quarter cup. We also need a medium yellow onion. We're going to chop that. And on top of that it's going to be eight cloves of garlic, chopped. We need a quarter teaspoon of red peppers, red pepper flakes, and small to medium Bay leaf. We need a tablespoon of either sea salt or Himalayan pink salt. We're going to need a half a teaspoon of freshly ground black pepper. We're gonna need 1-1/2 teaspoons, each of marjoram and oregano. Now if you don't have either marjoram or oregano separately, you can substitute both for a tablespoon of Italian seasoning. That's pretty much it. One thing I wanted to tell you about the tomatoes though, a lot of recipes you're going to find that they tell you to skin the tomatoes and to seed the tomatoes and that's fine if that's what you want to do. Personally, I see that as a bit of a waste, and I don't see that it affects the taste that much. Sometimes you'll get a little bit of not ground down skin in the sauce. Whoops, that's fine. It again, it doesn't change the taste at all. So what we're going to do with all these is we're going to chop the tomatoes, chop the onion. We're going to chop up the basil and the parsley and get it in the Instant Pot and get it cooking. And once it's finished in the Instant Pot, we're going to have to blend it. I personally like to use a stick blender, but you can use just a regular blender and just do it in batches to get it to its sauce form. But remember, when you're doing it, as soon as you've got it out of the Instant Pot, take out the Bay leaf. You don't want to grind that up with everything else, I mean, you can, but I prefer to take it out. That's the ingredients that you're going to need. So, get them all together before we get started. And I'll see you in the next video. 4. Prepping the Ingredients: Welcome back. We're now going to prep the tomato basil sauce. We went ahead and did prepped most of the tomatoes and half of the onion because I didn't want you to have to sit through watching me chop all of those tomatoes. Now, unfortunate enough to have what I call my choppy thing. I use a Great That's ice. But you can chop them up like any size you want almost because it's going to be blended anyway when you make it into a sauce. But I mean, you don't want them too big, then it takes longer to blend and it's harder to get. Make sure you get an even sauce. Try and chop them up into cubes. But you can either do it with something like this or you can do it with a knife. Let's finish up the tomatoes and then we're gonna go on and add the rest of the stuff to the pot. Now, this is actually a ten core or no, sorry, eight quart. Instead of hot liner. This one, you'll notice it's a little different. It's actually a non-stick. It doesn't come standard with an Instant Pot, but you can certainly get one if you want it. I don't find it as either better or worse than the stainless steel one. I just wanted one to have one. I'm using it this time. Let's get the rest of the tomatoes prepped. Be careful that you put the cut side to the back if you're using a choppy thing. Because if you put it the other way from experience, I've found I get tomato guts shooting at it this way. I can make quite a mess and I'm making enough messages. It is. Also may notice that I've got paper towel under the chopping board that makes him clean up a little bit easier because you are gonna get tomato juice everywhere. This is the end of the tomatoes. And we're gonna do the last half of the onion. This is really good for onions. Saves a lot of tears. Righty. We'll just get the rest of them in there. I'm going to throw in all of the ****** that we pre-measured in the previous video. So, you know what's going in there. Now? That's the belief. The parsley and the basal have all been rinsed. I cut off stocks into three stocks from this plant because I think I'm going to use that much and I know it's only a quarter cup, but just watch what happens. I am now going to start cutting up. It doesn't matter if you get a little tomato juice on this. But I'm just going to start cutting up the parsley and packing it into this quarter cup. I love scissors for doing this. Just watch your fingers. There are some people that I know that have actual Herb. Herb however you want to say it, knives and it's like five blades. I want one. So we'll start packing this in here. That smells good. This is fresh parsley from our garden. It's no more than a couple of hours old at this point, if that remember, I told you it looked like an awful lot of parsley and a quarter cup seems pretty small. There we go. I'm going to dump that in the, but that was it used all of that parsley. Now we're going to do the same thing with, with the same thing with the basal. The basal I'm gonna treat a little differently. I'm going to snip off most of the leaves, but they don't. Well, I suppose I could do with the scissors. But generally what I do, I'll get a whole bunch of leaves together and do something that's actually called Schiff a nod. And all that means is cutting it. Slicing it. Normally grow basil in my garden every year and this year it absolutely refused to grow. I don't know why. We had an odd summer cool but somewhat dry, just didn't really want to grow much at all. So I ended up buying some basal. But at this time of the year and the grocery stores, it's fairly cheap. All right, so we're just going to gather this altogether. Bunch here. Just squeeze it altogether, kind of rolling a little bit if you can. We're just going to do this. That's like I said, that's that's actually called shipping odd. Not a shift, but I've heard the term, I've seen what it, what it means. But really do want to cut it too, because any of the herbs, it releases their oils, they're volatile oils. And so you get much more flavor out of them than you would if you just put the leaves in intact. Again. All of that basal quarter cup measure. There we go. All of that, just a quarter cup job. That's for our tomato basil sauce. I'm gonna give it a good stir. We're going to get that cooking in the Instant Pot. So stay tuned. There'll be right back. 5. Cooking the Sauce in the Instant Pot: Alrighty, So now we're ready to cook the Tomato Basil Sauce. We've already got it loaded in the liner and we're putting it in the base. Then we're putting the lid on and locking the lid. Now you've got to make sure that the pressure relief valve is always on sealing. It feels kind of loose and stuff. So it's just kind of pointing towards sealing but pointed towards sealing as far as you can. The other way is venting and we'll do that later when it's finished cooking. Let's get this started. It has to cook for five minutes. And then when it's finished cooking, the display will change to an L in front of it and it will start counting up. We wanted to count up to ten minutes after it's finished cooking. We want five-minutes cooking, ten minutes of a timed natural pressure release. And then when that's done, we will turn it off and we will release the rest of the pressure. So let's get started. The button you're gonna pushes pressure cook. On older. Oops, It's got to be five minutes. There we go. On older Instant Pots, it's going to say Manual where this one says Pressure Cook. Both of them are the same. So if you have an older one and don't worry that you don't have one that says Pressure cook. Use the manual button. Now it's turned to "ON" and it will stay there until it gets up to pressure. And that can take I should have timed it, but it can take up to half an hour, sometimes, sometimes less. This is an eight quart. It may take a little longer in the six quart. It may not. It also depends on how much you actually have in the pot, how long it takes to get up to pressure. Now what we have in this eight quart would easily fit in the six quart. It should not take a long time to come up to pressure. That's it for this. We can we can wait until it's done and then we're going to have to blend it to finish the sauce. At which point we'll can the sauce. So we'll leave it until it's done. We'll come back and show you blending it and putting it in jars. I'll see you in the next video. 6. Blending the Sauce: Welcome back. We, we now have the - ouch! That's hot! - tomato basil sauce done. It's been through five minutes under pressure. It's been through a 10-minute natural natural pressure release. Then we released the pressure. We can now take the lid off. You can see it's quite hot from the steam rising there. We want to remove the inner liner to a heat proof surface that I've got ready and waiting right here. You want to be very careful. It's very hot. You want to make sure you have a good grip on it before you move it to here. You never want to have to move it very far. Let's do this. Good grip. I can feel that I've got a good grip on it. Quickly move it to there. We're done. Now. We want to blend the tomato basil sauce. It looks really good. It smells great. I use a stick blender. You don't have to. You can use a regular blender and just blend it in batches until you've got sauce. Now, first of all, we want to find the Bay leaf. We want to get that out of there. I will stir this. Usually if you stir it, it'll kind of float to the top. There it is. We're going to get rid of that. Then we're gonna give just the whole thing a good stir. It all mixed together. Get stuff off the sides. Doesn't look like there's much in here. This could've actually be done in a six quart. This is an eight quart, but I don't have two six quarts. So anyway, let's get this blended it up. You want to leave it so that you can, there's actually some discernible basil in the sauce. It's mostly, it's going to be a little, you don't want to blend it so much that you don't even see any green from the basil anymore. There we go. That's enough. I'm just gonna give it another stir. Yep, that looks good. We're just going to I'm going to can that. How you decide to keep it is up to you. I cannot recommend my method of canning because I do it in an Instant Pot and that's not actually approved. For safe home canning methods, I'm going to put a link either in the PDF or here on the video so that you can go to a website that will show you approved safe canning methods. You can also freeze this sauce. You do, don't put it in jars, put it in either plastic containers or plastic bags. Glass in the freezer doesn't seem to go well, I know I've tried it. I've had the jars crack on me. Then you've lost the jar and you've lost the sauce. That's this will keep in the fridge for about a week in either in glass or plastic. That's tomato basil sauce. I hope you enjoyed the recipe. And thanks for watching. 7. Filling and Steam Canning: Welcome back. Our sauce is now all ready. So we're going to want to store it. And there's several different options you have for storing it. What I'm going to show is steam canning it in an Instant Pot. Now, I'm pretty sure I mentioned it earlier. And I'm going to mention again, this is not an actual approved method of canning according to whatever agency covers safe home canning and safe food preparation and whatnot. However, on the printable PDF included with this course, there are links to both the US and the Canadian sites for safe home canning. So take a look at those. But I find that this method, steam canning it in my Instant Pot works okay for me. Well, it works well for me. But I only ever use it with high acid foods, which is what we're doing today. Now the other ways you can package up your sauce is you can freeze it. And if you're going to freeze it, be just don't put it in glass jars at all. You want some really clean plastic containers. Because if you use glass, the glass can shatter in the freezer. And I've had that happen. And it makes a mess. And you lose the sauce, and you lose the jar. And, you don't have to do it hot. Now, when we're doing it in jars, you want hot food and you want hot jars because that's the best way to can. You don't want cold food and hot jars and you don't want hot food and cold jars. So right now we have, the sauce is hot. The jars are hot and sterilized. They've just come out of the sterilize cycle in the dishwasher and also has all of the equipment that we're going to use. And I do have the lids as well, which we are going to handle with this magnetic implement so that we don't actually ever have to touch the lids ourselves either. This has been sterilized too. So we're going to start filling the jars. Oh, and, if you're using if you're not using the steam canning method, as I said, you can freeze it in plastic. You can let the sauce cool. If you're doing it that way, that's fine. Or some people even put it in plastic bags and let it cool and then get as much air out of the bags as they can and freeze it that way to take up a little less space. But let's start filling the jars. So as I said, everything here has been sterilized. I'm not touching anywhere that's going to touch the food. So always handle it by this, handle it like this. I'm gonna give it a stir. This has been sterilized as well. Let me give the sauce a good stir. And that's all we really need to do. And then we're going to start filling. Now, you want to fill the jars just up to where the neck is, just where the threads start. And you want to be careful. The reason we use the funnel is because we don't want to get any sauce on the edge of the jars because that would prevent them from sealing properly. Each jar holds about two cups. And i've I've probably got more jars here than I need right now. But it's better to have too many than not enough. Too many already sterilized There we are, we're just up to the threads there. And like I said, sometimes it can be a little fun getting these. There we go. We have our first lid. I'm going to move carefully, move the funnel to the next jar that we're going to use. Here we go. We're putting that on there. And we're gonna put this on finger tight. That's fine. And we're gonna continue to fill all the other jars. Now, you don't need to watch me fill all of the jars. So I'm going to stop here for a bit. I'm going to fill the rest of the jars. And then we'll come back and we'll show the canning process. We've filled up the rest of the jars. Now you'll notice that one jar isn't full. We actually got four full jars and one about three-quarters full. Now you can't can this one because there's just too much airspace. It won't can properly. So we're just going to put that one in the fridge and use it up for a recipe or on some spaghetti or pasta of some sort. These four we can, can, and I'm using an eight quart Instant Pot for canning. You can use a six quart, but you'll only get two or three jars in a six quart. So you'll have to do couple of cycles four fit comfortably in an eight quart. And you're going to have to put them up on a trivet. Now, the eight quart comes with this trivet, which is fine for a lot of stuff. But I have chosen instead to use a silicone trivet because it sits flatter and therefore the jars sit flatter and it's easier to make sure that the jars go in there properly and don't touch. So I would recommend this. You can use this, but you've gotta be careful how you put them in there because they get they get a little rocky. I have done it with this one before, but I prefer this one. So that's what I'm going to use. So, we're going to open up the eight quart. I don't know. Some people don't know this, but the handles, that hole and the handles is actually a place to store your lid if you want to. I don't do it all the time. Sometimes it just feels you know,. not safe to me, but that's what we're gonna do. Now in order to steam can in the Instant Pot in an eight quart, you're going to need three cups of water, which I have available here. This is the one and only time. I'm not going to tell you to take the liner out of the Instant Pot before you load it because we don't want to be jostling the jars when we try and put the liner back in. So this time only, this is what we're gonna do. We're gonna leave it in the Instant Pot. We're going to put water in there. And we're going to add two tablespoons or an eighth of a cup of white vinegar. That just helps it build up the steam and then we want it to build up the steam. So we'll put that in. And then we're going to put the jars in. Now this is. This is particularly helpful when you're removing the jars when they're hot. But it's good to get into the practice of using it to put your jars and place them in there properly, too. This is rubberized, this part, and you just grab it under the neck there and squeeze really, really hard. And then just start placing them in there. And like I said, you want to make sure that they don't touch. They can be close, but you don't want them touching during the canning process. Get them all in there. You can manipulate them in there to make sure that they're not touching. There we go. Got them all in there and all not touching. Alright, so we've got them all in there. They're not touching. And we're going to close the lid. And now I'm going to tell you something that is also counter-intuitive because when you're using an Instant Pot and all the recipes, of course I'm going to tell you make sure it's in the sealing position so it'll build the pressure so it can cook the food. Well, in this case, because we're steam canning, it kinda doesn't apply. Now it's still going to seal, but we don't want it to build a lot of pressure. So you're going to leave the vent on venting. And we're going to select the steam function. We're going to set it for 15 minutes. Now. Like I said, it will seal. But because we've got on venting, it's not going to start counting down because we don't have it on sealing. So you've got to watch for the float valve to seal. And at that point you're going to have to manually time 15 minutes. And that's to make sure that it's canned for long enough. So it's gotta be 15 minutes once the float valve seals. But you're not gonna get any change. It's going to it's going to it'll go to the 15 minutes. It's done. No, it's gone to "On." But it'll never, ever start counting down. So we've got to watch for that to seal. So we're going to wait for it. We'll we'll come back when it's sealed, will count down our 15 minutes and we'll continue on from there. Okay. So the instant Pob has just sealed, the float belt has just sealed, but you still hear the steam coming out. That's because the pressure valve, the vent, is still on venting and that's the way it's going to stay. We're not going to set and that took 10 to 12 minutes for that to seal. We're now going to set a timer, a manual timer, for 15 minutes for it to remain in this state. And as you see, nothing is changing here. And we'll be back after the after the 15 minutes. We're just going to turn the Instant Pot off. It's still going to take a little while for the float valve to drop after that. Then we'll remove our jars. So we'll see you then. Okay. The float valve has been sealed for 15 minutes and at that point, we just turned the Instant Pot off. And then you have to wait for the float valve to drop because you cannot remove the Instant Pot lid while it still thinks it's under pressure. So, the float valve has to drop. It took three minutes. Once we shut this off, it took three minutes for it to drop. We can now open it. Be very careful. There's gonna be steam, it's going to be hot. And then we're gonna get the, the jars out of there. So let's open it up. Lots of steam. Oh, did you hear that pop? Another pop! All four of them. That was the jars sealing. I want to move them to a heat proof surface. I'm using a wood cutting board on top of the island here because we don't want to damaged the island. So let's go in and very carefully, As you, and you've got to make sure that you're under the neck. And as you're taking these out, good grip. Be careful not to knock any of the other jars because at this heat, you could shatter the jar if you give it a good bump. So that's bubbling nicely. And like I said, we've heard them all, all four of them pop, that's the pop you want to hear. That tells you that they're sealing. Very carefully squeeze and move them. The nice thing about silicon, is you can touch these handles, it doesn't get hot. And one more. There we go. Now, you want to just leave them and let them cool down. You heard them seal. But you want to double-check that they're sealed after they're cool, you can do that easily, but by just pressing in the middle of the lid. If there's any movement at all. It's not sealed properly. If it's not sealed properly, put it in the fridge, use it within a week. You're fine. Sealed properly. I've kept ours for up to a year. How much longer than that? They can I don't know. It doesn't last that long in our house. Anyway, we're just going to leave them, let them cool. So this is the end of the canning part of the lessons. So we'll see you in the class projects and then in the wrap-up. Thanks. See you later. 8. Tomato Basil Sauce Class Project: Okay, It's class project time. Because I just know you're dying to make your own tomato basil sauce, now that you've seen how easy it is. I'd love to hear about what you did. Did you change some of the ingredients? Did you increase or decrease any of the ingredients like more or less basil, garlic, salt, or other seasonings. Did you decide to can, refrigerate or freeze your sauce? Are you planning to use your tomato basil sauce with pasta or as an ingredient in other dishes? I've used it both ways and it's delicious, either way. Be sure to print out the PDF with the recipe, directions and links to the US and Canadian safe canning sites. That way, you can make notes on the paper of any changes you make. I do that all the time as I look at most recipes as suggestions, and almost always change or add something. I can't wait to hear from you. 9. Tomato Basil Sauce Wrap Up: Well, that's a wrap for tomato basil sauce. Let's just review everything. Here's what we covered, How to prep and sterilize canning jars. Gathering together all the ingredients and equipment you're going to need before you start. Prepping all the ingredients so everything goes smoothly for cooking the sauce. How to cook the sauce in the Instant Pot. Don't forget to check the printable PDF for the complete time in the Instant Pot. That's the time it takes to come to pressure, the cooking time, the natural pressure release timing, and the time it takes to release the rest of the pressure. Then we covered how to store your completed sauce by canning, refrigerating or freezing. Remember, if you're going to freeze your sauce, don't use glass jars. Whether you're using glass jars, plastic containers, or plastic bags, you'll want to label everything. Trust me on this one. Many times I've thought, "I'll remember what this is." Well, if you use it within a month or so, that's probably true. However much longer than that, and you're going to start thinking, is this salsa? Is it marinara sauce? Maybe tomato basil sauce? The only way to be sure is if everything is labeled. Let's continue The recap. Finally, we got to the class project. You are gonna do the class project. Right? Thank you so much for choosing my class How to Make Tomato Basil Sauce in an Instant Pot. Please be sure to follow me. As I have many, many more classes in the works. Also, if you'd like to follow me on Facebook, you can follow me at facebook.com/ReluctantVegetarians or facebook.com/WFPBunderpressure WFPB is short for a whole food plant-based. Once again, thank you for taking my class. I hope to see you in my other classes, too.