Sugar-Free Instant Pot Ketchup

Make sugar-free ketchup easily in the Instant Pot using fresh tomatoes.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1 pint (600ml)
Total Carbs: 3.6g
Fibre: 0.8g
Author: Libby Jenkinson



  • 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. 
Serving: 2tbsp (15ml) | Calories: 14kcal | Carbohydrates: 3.6g | Protein: 0.2g | Fat: 0.1g | Sodium: 3.7mg | Potassium: 172mg | Fiber: 0.8g | Sugar: 0.8g | Vitamin A: 580IU | Vitamin C: 9.7mg | Calcium: 7mg | Iron: 0.2mg