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In a pressure cooker, heat the olive oil over medium flame.
Add the onions, garlic and carrots. Sauté, stirring occasionally, until the onions are soft, about 10 minutes.
Stir in the tomatoes, basil, oregano, and salt.
Lock the lid in place and cook on high pressure 10 minutes. Quick release the pressure.
Puree using an immersion blender if you have one. Otherwise, puree in batches in a regular blender and return to the pot. If you are adding the butter, stir it in now. Taste, adding salt if you think it needs it, and cook a few minutes more. Season with about 10 grinds of black pepper.
Serve with your favorite pasta, sprinkled with fresh parsley leaves.