Instant Pot Enchilada Sauce Recipe

Cooking Directions

• STEP 1.In the Instant Pot, heat oil on the sauté mode.
• STEP 2.Add minced garlic and sauté for a minute until fragrant.
• STEP 3.Add tomato sauce, vegetable broth, chili powder, cumin, oregano, salt, and pepper.
• STEP 4.Stir well to combine all the ingredients.
• STEP 5.Close the Instant Pot lid and set the pressure release valve to the sealing position.
• STEP 6.Cook on high pressure for 5 minutes.
• STEP 7.Once the cooking is complete, allow the pressure to release naturally for 10 minutes.
• STEP 8.Carefully open the lid and stir the sauce.
• STEP 9.Use the enchilada sauce immediately or let it cool before storing in an airtight container.

Cooking Tips

• Adjust the spice level by adding more or less chili powder.
• For a smoky flavor, add a teaspoon of smoked paprika.
• If you prefer a smoother sauce, blend it using an immersion blender or regular blender.
• Store the enchilada sauce in the refrigerator for up to a week or freeze it for longer storage.

Storage and Serving

• Use the Instant Pot enchilada sauce immediately for your enchilada recipe.
• If you have leftovers, store the sauce in an airtight container in the refrigerator for up to a week.
• Reheat the sauce on the stovetop or in the microwave before using it again.