Instant Pot Chipotle Peach BBQ Sauce

Instant Pot Peach Chipotle BBQ Sauce in a bottle

5 from 3 reviews

A little sweet, a little smoky, with the perfect amount of kick, you will want to eat this Barbecue Sauce with a spoon!


  • 1 ½ cups ketchup (preferably an unsweetened brand like Westbrae Natural Organic Unsweetened Ketchup or a minimally sweetened brand like Sir Kensington’s)
  • 24 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)
  • 13 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


  1. 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.
  2. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.  
  3. 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.


  • 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