Pressure Cooker Nomato Sauce (Gluten Free, Paleo, AIP)

Nightshades such as tomatoes can be an inflammatory trigger for people with autoimmune disease and other chronic conditions. When I was following the autoimmune protocol, alternatives such as this Pressure Cooker Nomato Sauce one were integral in keeping me on track.

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Pressure Cooker Nomato Sauce


prep 10 mins
cook 25 mins
total 35 mins


  • 2 TBS olive oil

  • 1 large onion, diced

  • 5 ribs celery, diced

  • 8 carrots, diced

  • 8 cloves of garlic, diced

  • 1 small butternut squash, peeled and cubed

  • 4 beets, peeled and diced

  • 1/4 cup fresh lemon juice

  • 1 cup broth

  • 2 bay leaves

  • 1 small bunch fresh basil, roughly chopped

  • 1/2 tsp sea salt


  1. Add olive oil to Instant Pot and press the sauté button. Add onion, celery, and carrots and cook for 4-5 minutes, stirring occasionally. Add garlic and sauté an additional 1-2 minutes or until the vegetables begin to soften. Hit the cancel button to stop the sauté mode.

  2. Add remaining ingredients and stir until evenly combined.

  3. Put lid on Instant Pot and flip vent to seal. Cook on manual for 12 minutes and quick release the pressure.

  4. Remove bay leaves and use an immersion blender to puree into a sauce. Serve warm. Keep refrigerated for up to 5 days or freeze for another day.


Optional: Brown a pound of ground beef in the pot using the sauté feature, remove, and add it back into the finished sauce at the end after blending. It’s great over spaghetti squash or zoodles.

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