Make your very own ketchup from scratch in minutes of pressure cooking (and some simmering). Start with fresh tomatoes, add a few ingredients and spices to get a rich, sweet and tart condiment that rivals the gold standard of ketchupdom: Heinz. Seriously!
It’s easy to make at home without any specialized tools (you already bought the immersion blender I recommended, right?). That being said, I do a few unexpected things in this recipe.
First, I don’t brown the onions. I know that browned onions are the holy grail of cooking bases but I’ve been experimenting to replicate the flavor of popular “canned” products and using raw onions seemed to get the closest- we’re just adding onion “undertones” to the ketchup it will be nearly undetectable in the finished product.
Then, I use raisins. I learned about the thickening power of dried fruits back when I was perfecting the super successful pressure cooker BBQ Sauce – in addition to sweetness, dried fruits also add body and fiber to this condiment. Use white raisins to keep the color of the ketchup bright, or add extra depth using regular (brown) raisins.
I don’t puree’ all of the ingredients until after I’m done pressure cooking. This ensures that the pressure cooker can easily reach pressure, and it makes the last reducing step faster and hands-free – it can go by itself with no stirring on a low flame or using the electric cooker’s “saute'” mode.
Lastly, I added an optional ingredient – corn starch. It’s optional because what little liquid is left in the tomatoes will eventually separate from the pulp. If you’re game to give your ketchup a vigorous shake before setting it on the table there is no need to use it. If you do use starch, it really ties together the tomato puree and makes it behave more like traditional ketchup (see the end of the video to understand what I mean).
Enjoy your homemade ketchup with my easy-to-make toaster oven fries.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||5 min.||High(2)||Normal|
- Serves: about 3 cups
- Serving size: 1 tablespoon
- Calories: 6.8
- TOTAL Fat: .1g
- TOTAL Carbs: 1.7g
- Sugar Carbs: 1g
- Sodium: 50.8mg
- Fiber Carbs: .2g
- Protein: .1g
- Cholesterol: 0.0mg
- 2 pounds plum tomatoes, sliced into quarters
- 1 tablespoon paprika
- 1 teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ teaspoon clove powder
- ⅛ teaspoon garlic powder
- ¼ teaspoon celery seeds
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- ⅓ cup raisins
- ⅛ onion, wedged
- 6 tablespoons apple cider vinegar
- optional: 1 tablespoon corn starch + 1 tablespoon of water
- Put all of the ingredients into the pressure cooker - except for the corn starch and water.
- Use a potato masher and squish everything (it won't truly mash because the tomatoes are not cooked) until enough liquid comes out of the tomatoes. If your pressure cooker base has a measuring scale, squish/mash until you get to the 2-cup or minimum liquid requirement mark. If your pressure cooker base has a mark and you don't feel comfortable eyeballing it, pour the liquid into a measuring cup to see if you've reached your pressure cooker's minimum requirement (usually 1½ cups).
- Close and lock the lid of the pressure cooker.
- Electric pressure cookers: Cook for 5 minutes at high pressure.
Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
- Let simmer uncovered for 10 minutes until it is almost reduced by half (there is no need to stir).
- If using, mix corn starch it with water into a slurry and pour into the tomato mixture.
- Using an immersion blender, puree the contents until smooth.
- Pour in a freshly-cleaned glass bottle or jar and seal.
- Let cool and refrigerated before using - it keeps in the refrigerator for about 6 months or store in the freezer in a freezer bag for about 12 months.
I just bought the new 3 quart Instant Pot and was wondering what size/amount this recipe was made for so I can do the math to make it in the smaller unit.
Hi Leslie, all my recipes say at the very top what pressure cooker size can be used – in this case it’s a 4L/qt. So you should do just 3/4 of the recipe in yours.
1 1/2 pounds plum tomatoes, sliced into quarters
3 teaspoons paprika
3/4 teaspoon salt
pinch clove powder
pinch garlic powder
2 pinches celery seeds
1/8 teaspoon Dijon mustard
3 teaspoons honey
1/4 cup raisins
⅛ onion, wedged
4 tablespoons apple cider vinegar
optional: 3 teaspoons corn starch + 3 teaspoons water
Sorry. Since I work with Imperial (us darned Americans ), the “4 L or larger” didn’t register with me. Thanks for the clarification.
You really should make the change. I grew up with Imperial, but have slowly switched over. The grass really is greener on this side of the fence. Though there are still a few reluctant hangers on. (PSI I am looking at you!)
Litres and quarts are close enough that you can see one and read the other. For most purposes anyway.
I just made this and it tastes quite authentic. The balance seems right. I prefer foods without added sugar so that is a plus.
The whole process was quite simple as well. I would make this again!
Could this be canned after cooked.. with hot water bath?
Terri, it can be pressure canned. You’d need a PH test it to 4.6 or below for hot water bath canning.
Okay, I’ll admit it. I am officially confused. All the blather regarding NPR and QR now has me guessing as to what a”Normal” release might mean. I’m not trying to be dense [it just comes naturally]. Please put me out of my misery and clarify. I’m reluctant to continue downloading your truly remarkable looking recipes just because … I haven’t rated this recipe yet simply because I only just this moment downloaded it :)
NPR = Natural Pressure Release. That means you leave the release lever set at “sealed” and let it slowly release pressure on its own. This usually takes about 15-minutes. With the InstantPot and other digitally controlled pressure cookers, you just wait until the little pressure float valve drops on its own. As long as that float valve is up, it locks the lid in place so you can’t remove it under dangerous pressure. Time can vary depending on how much liquid was used. Some things need to use NPR because that time is needed to finish the cooking. Some need it (like oatmeal) so that the stuff doesn’t come spraying out the release valve and splatter you and your kitchen
QR = Quick Release. This is the release method where you push that release lever over to the “release” setting. It will blow lots of very hot steam out very forcefully when you do this, so be sure you have it pointed away from anything you don’t want steamed and be sure your hand is not over the top of the valve when you move it or you will get burned. I always just flick it from the side. Some folks like to use a wooden spoon or other implement to turn it.
By the way, I have the ketchup form this recipe and it is stellar!
Normal release = Quick Release
I think Laura chose this term to distinguish it from the, now discredited, even faster cold water release methods.
Hi Tanis, if you have a chance, take a look at this segment (or read the page) of the pressure cooking school that addresses opening methods. It’ll become obvious what each opening method is:
Thank you Dan and Greg!
As Greg mentioned, before Instant Pot came along for the last 100 years “Quick Release” was an abbreviation for “Cold Water Quick” opening for stovetop pressure cookers. Instant Pot started with the incorrect nomenclature and the brand’s popularity is slowly changing the meaning.
Sorry for the confusion!
I can see the confusion. But of course you can’t submerge an InstantPot or any of the digitally controlled pressure cookers in cold water to cool them off. And Quick Release is now known among these modern pressure cookers as opening the release valve after turning off the heat, because it lets the pressure off much quicker (a couple of minutes or so, so it is quick) than letting it sit for 15 to 20-minutes or more to slowly bleed off pressure as it cools down.
I made your recipe in my InstantPot Lux5 (5-qt) and it worked perfectly. I’ve passed on this recipe to my daughter, who gave me the Instant Pot, as well as a number of other friends. Absolutely makes GREAT ketchup!.
Keep in mind this website does not just cater to electrics. I dipped my toe into the world of electrics, but have gone back to my trusty stovetops.
And the cold water release method has been discredited among stovetops too.
Good to know. My Mom used to occasionally use a stove-top pressure cooker but I never saw her take it off the stove and put it under cold water.
I like using my InstaPot a lot because I can brown the meat on the saute setting and then pressure cook everything in one pot. And it inevitably tastes great. I’ll even cook rice in a separate pan inside my InstaPot while it’s cooking my Teriyaki Chicken, or what ever else I’m cooking. They call it the “pot in pot” method and it works well. Only draw back to the pot-in-pot method is then I have two pots to clean up instead of just one, but the rice is an easy clean-up.
Whether your stove-top or InstaPot-type user, you really MUST make this ketchup. It’s great!
What do you mean by “discredited”? I use it all the time for vegetables. It’s the fastest way to stop the cooking.
I think he means that, at least in the opinion of this website, the cold-water quick method is not as safe as the other opening methods. You can find more details about why I no longer recommend this opening method here:
Hey, I was just wondering if it is necessary to use plum tomatoes? If I can’t find, will the normal ones work? Or cherry? Super keen to try this :)
The problem with “normal” ones, or salad tomatoes, is that they contain a lot of water and this will affect the flavor negatively. I would say do a mix of salad and cherry tomatoes to get a similar amount of pulp and flavor.
I have an 8 qt IP. Would I double the recipe? Thank you!
You can double the recipe, but you don’t have to. : )
Thanks for this recipe. I would like to make Balsamic Tomato Ketchup. Is it as simple as replacing the 4 tablespoons apple cider vinegar with 4 tablespoons of Balsamic Vinegar (when making in a Instant Pot Duo Mini or 6 tablespoons of Balsamic Vinegar (when making in a Instant Pot 6 Quart Ultra or is it another recipe entirely?
Since Balsamic Vinegar is bitter-sweet, I would replace both the Apple Cider Vinegar and the Honey with Balsamic Vinegar… then adjust to taste.
Sounds delicious! Come back to let us know how it worked out.
“Normal” is not the proper term. It’s “natural release.” I made another one of your recipes today and I assumed “normal” release meant “quick release.” It turned out ok anyway but some recipes this might cause undercooking so you should really change it.
I love love love this recipe. Just a quick question on the nutritional facts – how did you determine carbs in the recipe ? Seems to me with 1/3cup raisins and 1tbsp honey, the carbs content should be more. Please let me know. Thanks !
I use the recipe the nutrition calculator at “Spark Recipes”.
I was just wondering if I could use canned plum tomatoes please? I’ve not seen fresh plum tomatoes for a couple of years in our shops. Thanks!
Mel, you can use any kind of fresh tomato for this recipe.
If using canned, which are usually canned in puree’ you’ll need to add about a cup of liquid and bring everything up to a boil before closing the pressure cooker (as the puree’ has a tendency to stick but if everything is moving along that won’t happen).
I have about 20 pounds of tomatoes ( san marzonos ) can I just multiply the ingredients from the 2lb recipe of yours I read??
Yes, that is correct, but depending on the size of your pressure cooker… you may only be able to do 3x the recipe at a time. It’s really quick and easy to do!!