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Export 6 ingredients for grocery delivery
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.
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