{"id":16938,"date":"2019-02-16T06:29:29","date_gmt":"2019-02-16T12:29:29","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/instant-pot-roasted-red-pepper-sauce-whole30-vegan-paleo\/"},"modified":"2019-02-16T06:29:29","modified_gmt":"2019-02-16T12:29:29","slug":"instant-pot-roasted-red-pepper-sauce-whole30-vegan-paleo","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/instant-pot-roasted-red-pepper-sauce-whole30-vegan-paleo\/","title":{"rendered":"Instant Pot Roasted Red Pepper Sauce (Whole30, Vegan, Paleo)"},"content":{"rendered":"

This Instant Pot Roasted Red Pepper Sauce is vegan, paleo, Whole30 approved and so good, you’ll want to put in on EVERYTHING! <\/em><\/p>\n

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This easy Roasted Red Pepper Sauce is the kind of sauce you’ll want to lick straight out of a bowl. It’s robust, sweet and smoky and spicy but not too spicy. Totally kids-approved!<\/p>\n

It\u2019s the star of any dish you use it on. Serve it with pasta, with quinoa, on top of veggie meatballs, or even as a dipping sauce for nachos and it\u2019s so delicious.<\/p>\n

Make a big old batch and freeze some because trust me, you’ll want it all the time.<\/p>\n

The magic starts with roasted red bell peppers! If that’s something you already have in your pantry – awesome! You’re a step ahead of the game. If not, no biggie!<\/p>\n

I’ll tell you how to roast them in the oven! <\/p>\n

How to roast bell peppers in the oven: <\/strong><\/em><\/h3>\n

Does anything beat the sweet and smoky flavor of charred freshly roasted red bell peppers? <\/p>\n

While you can use canned roasted bell peppers for this bell pepper sauce recipe, I do like to roast my peppers at home if there’s a good offer on fresh bell peppers.<\/p>\n

I just love a good charr and the pickled ones are sometimes not smoky enough for my taste.<\/p>\n

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Here’s how to roast bell peppers in the oven: <\/h3>\n

Preheat your oven to 450 degrees F and place the oven rack on the top position, only about 4 inches under the broiler.<\/p>\n

Halve the peppers and remove stems, seeds and membranes.<\/p>\n

Lay them on a foil-lined baking sheet with the cut side down.  Parchment paper might scorch,  which is why I use foil.<\/p>\n

Roast the red peppers for a good 20 minutes or until the skins are very dark and have collapsed.<\/p>\n

If your oven works properly, there\u2019s no need to rotate or turn the peppers at any point.<\/p>\n

Simply let the peppers cool for a few minutes until comfortable enough to touch. Now, peel the skins off and discard them. <\/p>\n

Stored in the fridge in an airtight container your bell peppers keep for up to about a week. For longer storage, you can simply freeze them in ziplock bags.<\/p>\n

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How to make Instant Pot Roasted Red Pepper Sauce: <\/h3>\n

Like with any good sauce, this recipe starts with frying some onions and garlic. Then, we add some ground spices along with some more coconut oil.<\/p>\n

I opted for coriander, cumin, pepper and a tiny touch of Ceylon Cinnamon. In go maple syrup, canned tomatoes, roasted red bell peppers, apple cider vinegar, sambal oelek, paprika, and chili powder. <\/p>\n

Turn your Instant pot to pressure cooking mode and cook for 10 minutes, then release the steam and puree the sauce in your Vitamix or food processor until smooth. <\/p>\n

Season with more salt and pepper. Or add some more apple cider vinegar if that’s your thing! <\/p>\n

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Tips for making this roasted red pepper sauce recipe: <\/h3>\n