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Instant Pot Enchilada Sauce | Gluten-Free Enchilada Sauce
A spicy and a lip-smacking Mexican enchilada sauce from scratch. A gluten-free Instant Pot Enchilada Sauce recipe with no preservative and no added food color.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Resting Time
15
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, condiments
Cuisine:
Mexican
Keyword:
instant pot enchilada sauce
Servings:
6
Calories:
270
kcal
Author:
Srividhya G
Ingredients
1
Onion
2
Garlic
4
Tomatoes
1
cup
Water
1
tsp
Vinegar
3
tbsps
Olive Oil
2
tsp
Cumin Powder
½
tbsp
Cayenne Pepper
½
tbsp
Chili Powder
2
tsp
Salt
⅛
tsp
Cinnamon Powder
2
tbsp
Rice Flour
Instructions
Instant Pot Method:
Chop the onion, garlic, and tomatoes roughly.
Add the chopped veggies along with 1 cup of water in the Instant Pot.
Pressure cook in manual mode for 3 minutes and allow the pressure to release naturally.
When the pressure is released, carefully open the lid and strain the liquid and reserve it for mixing it with rice flour.
Remove the tomato skin and add the cooked veggies in the blender.
Also, add all the spices, except vinegar and rice flour and puree it.
Now set the IP back to saute mode and add olive oil.
When the oil is hot, add the pureed mix and allow it simmer for 10 minutes.
Meanwhile, mix the rice flour in the reserved veggie water without any lumps.
Add this to the simmering sauce and cook further for 5 minutes stirring for every two minutes. The sauce will slowly thicken now.
After 5 minutes, turn off the IP and add the vinegar. Mix it once. Allow it cool and store in air-tight container.
Pressure Cooker Method:
Chop the onion, garlic, and tomatoes roughly.
Add the chopped veggies along with 1 cup of water in the pressure cooker or pan.
Pressure cook for two whistles and allow the pressure to release naturally.
When the pressure is released, carefully open the lid and strain the liquid and reserve it for mixing it with rice flour.
Remove the tomato skin and add the cooked veggies in the blender.
Also, add all the spices, except vinegar and rice flour and puree it.
Now head a pan or wok and add the olive oil.
When the oil is hot, add the pureed mix and allow it simmer for 10 minutes.
Meanwhile, mix the rice flour in the reserved veggie water without any lumps.
Add this to the simmering sauce and cook further for 5 minutes stirring for every two minutes. The sauce will slowly thicken now.
After 5 minutes, turn off the heat and add the vinegar. Mix it once. Allow it cool and store in air-tight container.
Notes
Adjust the salt and spices as per your preference.
Vinegar is optional; instead, you can use lime juice also.
Cinnamon is optional as well.
Nutrition
Calories:
270
kcal
|
Carbohydrates:
50
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
5204
mg
|
Potassium:
1554
mg
|
Fiber:
12
g
|
Sugar:
18
g
|
Vitamin A:
6615
IU
|
Vitamin C:
77.4
mg
|
Calcium:
161
mg
|
Iron:
5.6
mg