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
Add all of the ingredientsto 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.
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.