Turn the instant pot to sauté high, add the oil and butter. When the bottom of the pot is coated and the butter melted add the diced celery and peppers. Sauté 3 or four minutes until the vegetables are wilted and soft.
1 stalk Celery, ½ C Green Pepper, 2 tbsp Olive Oil, 2 tbsp Butter
Add the onion and sauté until it just starts to caramelize. Reduce the heat and add the garlic.
1 C Onion, 3 cloves Garlic
When the garlic gets fragrant add the dried herbs. Thoroughly combine with the vegetables and cook stirring frequently until aromatic.
4 tbsp Dried Parsley, 2 tbsp Dried Oregano, 1 tbsp Dried Basil, 1 ea Dried Bay Leaf
Add the 2 cans of tomato puree. Stir mixing the puree with the cooked vegetables. Salt and pepper to taste. Cover and set the instant pot to 45 minutes. Allow for natural release.
2 cans Tomato Puree