1 10-oz.can diced tomatoes with green chilieswith liquid
3T.apple cider vinegar
2t.fresh gingerfinely minced
1T.fresh rosemaryfinely chopped
Sea salt and black pepperto taste
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.