Step 1

Add tomatoes, juice, and cranberries into Instant Pot. Put on the lid and pressure cook on high for 10 minutes.

Step 2

Once the cycle is complete, press the manual release valve to release the steam (be careful-steam is hot)

Step 3

While in the Instant pot, use an immersion blender to turn the cooked mixture into a fine puree.

Step 4

Add the Allulose, white vinegar, celery seed, salt, garlic powder, & onion powder to the puree and whisk until combined.

Step 5

With the lid off the Instant Pot, switch the setting to sauté mode on low for 20-25 minutes to reduce ketchup until it reaches desired consistency. Stir occasionally.

Step 6

Take the center pot out of the Instant Pot and allow it to cool on the stove or pot holder.

Step 7

Once ketchup is cooled down a bit, transfer to a tall glass and thoroughly run the immersion blender through until desired smoothness is achieved (*see note)