If you love ketchup then checkout this easy homemade tomato ketchup recipe made with fresh tomatoes. It is a vegan and gluten-free condiment made without and high fructose corn syrup. Enjoy it with your favorite appetizers!
Add all the ingredients to the instant pot liner except apple cider vinegar.
Lock the instant pot lid.
Pressure cook on high setting for 5 minutes with the release valve in sealing position and "keep warm" setting on.
Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.
With an immersion hand blender, blend into a smooth puree.
Strain the puree using a strainer and transfer it back to the instant pot liner.
Mix in the apple cider vinegar.
Turn the saute mode on the high setting and allow the puree to cook and thicken for about 40-45 minutes.
When the sauce thickens, reduces to almost ⅓rd quantity, and there is no foam on the top, the ketchup is ready.
Allow it to cool down completely and then refrigerate it.