You won’t have to give up ketchup with this Sugar-Free Instant Pot Ketchup recipe. This recipe uses fresh tomatoes and is quick and easy.
Due to the large amounts of sugar in store-bought ketchup, it is usually one of the first condiments to go when starting a sugar-free lifestyle.
Luckily, ketchup is easy to make, and with the help of the Instant Pot, you can do it with minimal hands-on time.
Sugar-Free Instant Pot Ketchup
For this ketchup recipe, you will use fresh tomatoes. This recipe perfect for gardeners, or anyone who has a couple of pounds of tomatoes in their fridge.
Perhaps you received a bunch of tomatoes in your food co-op this week and don’t know what to do with them.
Thickening Sugar-Free Instant Pot Ketchup
Tomatoes are naturally watery. Since we cannot use flour or corn starch to thicken the ketchup, I used mushrooms to thicken it. Mushrooms can act as a natural thickening agent.
Since they are low in carbs and high in fibre they make the perfect addition.
If you are allergic to mushrooms, or just don’t like them, feel free to leave them out. You will have to simmer the ketchup a little longer to thicken it. This will yield a lower amount of ketchup though.
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- Add all the ingredients to the Instant Pot.
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- Cook for 10 minutes, then quick release.
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- Blend the ketchup and then thicken in the Instant Pot.
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- Store and enjoy!
Sugar-Free Instant Pot Ketchup with Fresh Tomatoes
I chose plum tomatoes for this recipe since they are firmer and have a lower water content. You can use any tomatoes, but you will want to keep the water content in mind.
Some tomatoes, like beef steak, have more liquid than others. If you can’t find plum tomatoes I would recommend grape tomatoes instead.
Preparing Sugar-Free Instant Pot Ketchup
The first step to make this ketchup is to cut the tomatoes into quarters and chop the mushrooms. This will help the tomatoes cook faster and the mushrooms to soften. Making them easy to blend later on.
Next, you will dump everything in the Instant Pot and cook for 10 minutes. I did a quick release, but if you lose track of time and it naturally released don’t worry. You did not ruin the ketchup.
Cooking Sugar-Free Instant Pot Ketchup
The vinegar in this recipe adds enough liquid to bring the Instant Pot to pressure.
Keep in mind the tomatoes will release more liquid as they heat up and break down. I use a 6-quart Instant Pot, if you use an 8-quart Instant Pot you may want to double the recipe to ensure you have enough liquid.
Ditch The Sugary Ketchup!!! Make this delicious sugar-free ketchup made from fresh tomatoes!When the tomatoes are done cooking dump all the contents from the Instant Pot into a blender then blend until smooth. If you have an immersion blender you can use that as well and dirty one less dish.
Sugar-Free Instant Pot Ketchup
At this point, the ketchup will be watery. Just add the ketchup back to the Instant Pot and bring it to a simmer using the sauté function.
Let the ketchup simmer for about 5 minutes until it thickens. That’s all, you now have delicious sugar-free ketchup.
Store the ketchup in a sterilized airtight container in the fridge for 2-4 weeks. Be sure to let the ketchup cool completely to room temperature before closing the lid.
This will ensure bacteria doesn’t grow in the container causing your ketchup to spoil quickly. You should yield about a pint of sugar-free ketchup.
Sugar-Free Instant Pot Ketchup
Ingredients
- 1.4 kg plum tomatoes
- 30 g mushrooms diced about 2 mushrooms
- 1/4 tsp all spice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp powdered sweetener of choice more or less to taste
- 60 ml white vinegar
Instructions
- Cut the tomatoes into quarters and dice the mushrooms.
- Place the tomatoes, mushrooms, and remaining ingredients into the Instant Pot.
- Close the lid and turn the pressure valve to seal. Cook the ketchup on high pressure using the "manual" or "pressure cook" setting for 10 minutes. Let the pressure release naturally.
- Remove the lid and pour the contents of the Instant Pot into a blender, or use an immersion blender. Blend the ketchup until smooth.
- Pour the ketchup back into the Instant Pot. Bring to a simmer using the saute function. Allow the ketchup to simmer for about 5 minutes stirring occasionally until the ketchup thickens.
- Store the ketchup in a sterile air tight container for up to 4 weeks. Be sure to allow the ketchup to cool room temperature before adding the lid to the container.
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Pam says
Would it can well?
Sharon says
Do you think that it would freeze well in a plastic container or bag? Would like to make a double batch!
Libby www.ditchthecarbs.com says
That would work brilliantly! I would freeze for up to 3 months.