Instant Pot Chipotle Peach BBQ Sauce
A little sweet, a little smoky, with the perfect amount of kick, you will want to eat this Barbecue Sauce with a spoon!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: About 4 cups 1x
- Category: Sauce
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 1 ½ cups ketchup (preferably an unsweetened brand like Westbrae Natural Organic Unsweetened Ketchup or a minimally sweetened brand like Sir Kensington’s)
- 2 – 4 tablespoons honey (depending on how sweet you want it)
- ⅓ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 4 fresh peaches, peeled and halved or 4 oz dried peaches (see note)
- 1 – 3 chipotle peppers plus 1 tablespoon of sauce from a 4 oz can of chipotles in adobo (1 pepper is mild in heat. 3 has a nice kick)
- ½ cup onion, minced (or 2 frozen onion cubes – see notes)
- 3 cloves garlic (I like to use the roasted ones from the grocery store olive bar section)
- 2 tablespoons dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ black pepper
Instructions
- Add all of the ingredients to the pressure cooker pot and stir well. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
- Blend until smooth with an immersion blender or a high speed table top blender. Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Also freezes well in freezer safe resealable bags.
Notes
- If using dried peaches, the sauce is sweeter and more thick. I suggest using only 2 tablespoons of honey and adding an extra 1/4 cup water to the pot.
- I often swap chopped onions out for these frozen onion cubes in the freezer isle.
Keywords: instant pot, grilling, barbecue sauce