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Instant Pot Roasted Red Pepper Sauce (Whole 30, Paleo, Vegan)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Ingredients
- 1 tsp coconut oil + more for frying the spices
- 1 onion
- 2-3 cloves garlic
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/8 tsp ceylon cinnamon
- 1 tbsp maple syrup omit for Whole30
- 1 can diced tomatoes 28 fl oz
- 3 roasted red bell peppers pickled or freshly roasted, coarsely chopped
- 1 -2 tsp apple cider vinegar
- 1 tsp sambal oelek or chilli garlic paste
- 1/2 tsp paprika powder or 1/4 tsp smoked Spanish paprika
- 1/4 tsp ancho chili powder optional
- 1 tsp salt
Instructions
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Set your Instant Pot on saute and melt the coconut oil. Fry onion for about 7 minutes or until translucent, then add the garlic and fry for another minute or so.
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Add some more coconut oil to one corner of the pot and sprinkle the coriander, cumin, black pepper, and Ceylon cinnamon into that corner. Fry for 30 seconds, then add maple syrup. Stir well.
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Add diced tomatoes, chopped bell peppers, vinegar, sambal, paprika, and chili as well as salt. Let come to a boil. Turn off saute mode.
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Close the lid, turn pressure knob to ‘Sealing’ position and set the instant pot into pressure cooking mode for 10 minutes.
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Quick release steam and fill sauce into a Vitamix or blender. Blend until smooth.
Recipe Notes
- Make sure to add some more fat before you add the spices and only fry them for 30 seconds max. Make sure not to add chili and paprika at this point. It will turn bitter.
- To make this Whole30 approved, simply omit the maple syrup.
- While I do like the taste of virgin coconut oil, I opted for neutral-tasting refined coconut oil for this recipe and recommend you do the same.