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Instant Pot Ketchup

If you have been following me for a while you will know I love creating unique things with my instant pot. From my crayons, lip gloss, elderberry syrup and gummies, to cough syrup, jelly and jam. Well, in a short time, you can make a preservative-free Instant Pot ketchup that tastes even better than buying a bottle. You can dip fries, drizzle over meatloaf, or use in recipes and more. This homemade ketchup recipe is easy to make and so worth it in my eyes. You will never want to go back to bottled ketchup again once you make this! This homemade ketchup offers fresh ingredients for that vibrant and bold flavor factor you will love.

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Cooking is something I have always enjoyed doing and I try to make homemade food where I can for my family. It can also be a great life skill to teach your children to prepare them for leaving the nest. The other day I brought the boys into the kitchen to make our famous barbecue sauce in the Instant Pot. Halfway through the process, a thought rushed into my mind that I need to make more condiments. I have made strawberry jam and bbq sauce (coming soon!), but I need to play around with ketchup. Especially since my middle son eats ketchup on almost everything. 

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I created this recipe, tested it a handful of times and tweaked to perfection. Now I have an Instant Pot ketchup recipe that blows all other kinds of ketchup out the window. Slightly sweet, a mild tang, and a rich tomato flavor, this ketchup is perfect for tossing in recipes, dipping, and more. The kids even helped in making this ketchup and loved trying their masterpiece in the end!

There are no preservatives in this ketchup, so you want to use it within a month of making. You get healthier ketchup with a better taste. If you have some excess ketchup, share with a neighbor or friend. I am sure they will appreciate it and enjoy the flavor!!

Instant Pot Ketchup Ingredients: 

Makes – 1 pint

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Instruction

  1. Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.                                
  2. Add the oil and the onion and garlic and sauté till the onions have softened a little.                
  3. Add the whole peeled tomato, tomato paste, maple syrup, apple cider vinegar, Italian seasoning, salt and the fresh basil leaves, if using. Give it a good mix.                                          
  4. Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.             
  5. Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes.                       
  6. When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using the plastic spoon that came with the instant pot, turn the pressure valve to “Venting” position to do the quick release. 
  7. Open the lid and check if the tomatoes have turned mushy. If not, let it pressure cook for another 5 minutes.     
  8. Let the tomatoes cool for a bit. About 10 minutes.
  9. Discard the basil.
  10. Using a regular blender or an immersion blender, puree the tomato mixture till smooth.
  11. If the tomato ketchup looks too watery, turn back the ‘Sauté’ mode and simmer till let the excess liquid evaporate and you get your desired consistency.
  12. Optional step: Strain the tomato ketchup though a fine mesh strainer, to get a silky smooth texture.   
  13. Transfer the ketchup into a clean glass jar and keep refrigerated. Use as desired.                    
  14. Since it is without any preservative, use it within one month. 

Tip: Pair with my Air Fryer Jicama Fries for a wonderful combination! 

Don’t Forget to print off the recipe for later! 

 

Print

Homemade Instant Pot Ketchup


  • Author: Laura

Ingredients


Instructions

Turn the Instant Pot on the ‘Sauté’ mode. Let the Pot heat up for 2 to 3 minutes or until the display shows ‘HOT’.

Add the oil and the onion and garlic and sauté till the onions have softened a little.

Add the whole peeled tomato, tomato paste, maple syrup, apple cider vinegar, Italian seasoning, salt and the fresh basil leaves, if using. Give it a good mix.

Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.

Select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes.

When Instant Pot beeps, let the pressure release the natural way for 5 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.

Open the lid and check if the tomatoes have turned mushy. If not, let it pressure cook for another 5 minutes.

Let the tomatoes cool for a bit. About 10 minutes.

Discard the basil.

Using a regular blender or an immersion blender, puree the tomato mixture till smooth.

If the tomato ketchup looks too watery, turn back the ‘Sauté’ mode and simmer till let the excess liquid evaporate and you get your desired consistency.

Optional step: Strain the tomato ketchup though a fine mesh strainer, to get a silky smooth texture.

Transfer the ketchup into a clean glass jar and keep refrigerated. Use as desired.

Since it is without any preservative, use it within one month.

Laura Awe Filled Homemaker

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