How to Make Homemade BBQ Sauce in the Instant Pot
Servings 8
Calories 77kcal
Ingredients
- 2 T. extra virgin olive oil
- 1 medium shallot finely chopped
- 3-4 cloves fresh garlic finely minced
- 2½ c. fresh or frozen dark cherries pitted
- 1 10- oz. can diced tomatoes with green chilies with liquid
- 3 T. apple cider vinegar
- 2 t. fresh ginger finely minced
- 1½ t. ground cinnamon
- ½ t. smoked paprika
- 3 T. maple syrup
- 1 T. fresh rosemary finely chopped
- 2 t. liquid smoke optional
- Sea salt and black pepper to taste
Instructions
- Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
- Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
Nutrition
Serving: 1serving | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 186mg | Fiber: 1g | Sugar: 7g