Step 1

Add all the ingredients to the instant pot liner except apple cider vinegar.

Step 2

Lock the instant pot lid.

Step 3

Pressure cook on high setting for 5 minutes with the release valve in sealing position and "keep warm" setting on.

Step 4

Allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the release valve in venting position until the silver pin drops.

Step 5

With an immersion hand blender, blend into a smooth puree.

Step 6

Strain the puree using a strainer and transfer it back to the instant pot liner.

Step 7

Mix in the apple cider vinegar.

Step 8

Turn the saute mode on the high setting and allow the puree to cook and thicken for about 40-45 minutes.

Step 9

When the sauce thickens, reduces to almost 1/3rd quantity, and there is no foam on the top, the ketchup is ready.

Step 10

Allow it to cool down completely and then refrigerate it.