Ingredients
2
2 servings
- •1 tablespoon vegetable oil
- •3 cloves garlic, minced
- •1 (28 ounce) can whole peeled San Marzano tomatoes
- •⅓ cup hot water
- •½ teaspoon dried basil
- •½ teaspoon salt
- •1 pinch white sugar
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
- Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.
Nutritional Facts
Per 2 servings
- Calories: 137
- Carbohydrate: 18g
- Fat: 7g
- Fiber: 4g
- Protein: 3g
- Sugar: 10g
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