|2||onion, peeled and quartered|
|3 tbsp||(45 mL) olive oil|
|2 tsp||(10 mL) salt|
|2||celery ribs, roughly chopped|
|1||carrot, roughly chopped|
|2 cups||(500 mL) broccoli florets|
|2 cups||(500 mL) kale, roughly chopped|
|2 tsp||(10 mL) dry oregano|
|1 cup||(250 mL) black olives, pitted|
|1/4 cup||(60 mL) balsamic vinegar|
|2 tbsp||(30 mL) tomato paste|
|6 cups||(1.5 L) tomato puree|
|1/2 cup||(125 mL) water|
Place onion and garlic in a food processor and pulse until a puree forms.
Set Instant pot to sauté. Add oil and onion garlic mixture. Cook until golden, about 8 minutes.
Place the celery, carrot, broccoli and kale in the food processor and pulse until pureed. Add mixture to the Instant pot.
Add in oregano, olives, balsamic vinegar, tomato paste, tomato puree and water. Stir to combine.
Close lid and set Instant Pot to chilli and cook for 30 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.
Set 2 cups aside to freeze for later.
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