So I decided to “adjust” the Instant Pot Spaghetti Sauce recipe. I used a pound of ground beef, a medium onion, 4 cloves garlic (2 big, 2 small), 28 oz. can diced tomatoes, 5.5 oz. can tom paste. Then added one of my frozen diced red peppers (instead of green pepper, which I do not have), 2 c. frozen grated zucchini, home grown and home dried parsley (1 Tbsp), home grown and home dried oregano (1 Tbsp.), 2 bay leaves, 1 tsp. sea salt, 1/2 tsp. pepper, 1/4 tsp. red pepper flakes, about 4 Tbsp. olive oil, and 1 Tbsp. a friend’s honey.
We’ll see how this turns out. I sautéed the meat vegetables and herbs in a couple tbsp of olive oil before adding everything else. Then topped with a drizzle of honey and olive oil. Pressure cooking for 25 minutes. Letting natural release for another 15 minutes before doing a manual release to check it out. That made a bit of a dent in both pantry and freezers. I’ll keep you posted!