2 – 4 tablespoons honey (depending on how sweet you want it)
â…“ 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. Â 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. Â
Blend until smooth with an immersion blender or a high speed table top blender. Â Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Â Also freezes well in freezer safe resealable bags.
Notes
If using dried peaches, the sauce is sweeter and more thick. Â 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.
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