Ingredients

1 cup pureed tomatoes (or plain tomato sauce)

3 tbsp tomato paste

1 tsp molasses

4 tbsp sugar

1 tsp honey

1 tbsp coconut aminos (or vegetarian Worcestershire sauce)

1/2 cup apple cider vinegar

1 tbsp lemon juice

1/2 tsp liquid smoke

2 tsp salt

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp ground black pepper

1 tsp ground chipotle pepper

1/2 tsp ground paprika

1 tsp ground cumin

2 cups water

Instant Pot Directions

Important note:  Only use a glass jar that is safe to use in a pressure cooker such as a canning jar or Mason jar. 

1. Mix everything together in a large glass jar that fits inside your Instant Pot.  There should be at least 2 inches of space between the top of the sauce and the top of the glass jar.  Make sure you have mixed the sauce well so that it is uniform.  Cover the glass jar with foil.  Place a trivet on the bottom of your Instant Pot and then the glass jar on the trivet  so that it is not in contact with the bottom of the Instant Pot.

2.  Put 1 cup of water in the bottom of the Instant Pot.  Close the Instant Pot lid and set as follows: Set the Instant Pot to "sealing."  Set the cooking method to "high pressure" for 10 minutes.  After the cooking time is over, let the pressure natural release.  Do not open the lid until the metal pin drops.

3.  Remove from the Instant Pot and allow it to cool.  Stir the sauce again to make sure it is well mixed.  After it is completely cool, close the jar and store in the fridge.

Stove Top Directions

1.  Mix everything together in a medium sized saucepan.  Bring the mixture to a boil over medium-high heat.  As soon as it boils, turn the heat down to a simmer and let it cook for 30 minutes, stirring occasionally.

2.  Remove from the heat and allow it to cool.  Transfer it to a glass jar and store it in the fridge.