Pressure cooker marinara with sauted sausage and mushrooms

Tonight's pressure cooker recipe is for marinara.

Saute 1 chopped onion in a couple of tablespoons of olive oil until soft.  Add 3 minced garlic cloves.  Season with 2 tsp oregano, 1 tsp thyme and a couple of tablespoons chopped fresh parsley.  Deglaze pan with red wine.  Add 3 cans of tomatoes.  Puree with an immersion blender.  Season with red chili flakes, salt, pepper and about a tsp of sugar.  Cover pan.  Bring to pressure and cook for 30 minutes.  Cool quickly.  Salt, pepper and fresh parsley to taste.  (I often only cook marinara for about 30-45 minutes on the stovetop.  The pressure cooker gave it a taste and texture like it had been cooked much longer.)

Served with pasta.  Italian sausage cooked in a pan.  When done, remove sausage and pour off all but a thin layer of the grease.  Add a couple of shallots and sliced mushrooms.  Cook 1-2 minutes.  Add fresh parsley and salt.  Cook another minute.  Sam made a salad with greens and a parmesan dressing.  (Parmesan cheese, a dollop of mayo, olive oil, red wine vinegar, a dash of honey and salt and pepper)