Ketchup
Make your very own ketchup from scratch in minutes of pressure cooking (and some simmering). Start with fresh tomatoes, add a few ingredients and spices to get a rich, sweet and tart condiment that rivals the gold standard of ketchupdom: Heinz. Seriously!
Servings Prep Time
3cups 5minutes
Cook Time
15minutes
Servings Prep Time
3cups 5minutes
Cook Time
15minutes
Ingredients
  • 2pounds plum tomatoessliced into quarters
  • 1tablespoon paprika
  • 1teaspoon salt
  • 1/8teaspoon cinnamon
  • 1/8teaspoon clove powder
  • 1/8teaspoon garlic powder
  • 1/4teaspoon celery seeds
  • 1/2teaspoon Dijon mustard
  • 1tablespoon honey
  • 1/3cup raisins
  • 1/8 onionwedged
  • 6tablespoons apple cider vinegar
  • 1tablespoon corn starchmixed with 1 tablespoon of water, Optional
Instructions
  1. Put all of the ingredients into the Instant Pot – except for the corn starch and water.
  2. Use a potato masher and squish everything (it won’t truly mash because the tomatoes are not cooked) until enough liquid comes out of the tomatoes. Squish and mash until you get to the 2 cup mark on the inside of the Instant pot.
  3. Close and lock the lid. Cook for 5 minutes on Manual at high pressure.
  4. When time is up, open the Instant Pot with the quick release method.
  5. Let simmer uncovered on saute mode for 10 minutes until it is almost reduced by half (there is no need to stir).
  6. If using, mix the corn starch in with water into a slurry and pour into the tomato mixture.
  7. Using an immersion blender, puree the contents until smooth.
  8. Pour in a freshly-cleaned glass bottle or jar and seal.
  9. Let cool and refrigerate before using – it keeps in the refrigerator for about 6 months. Enjoy!
Recipe Notes