You don’t have to give up ketchup with this Sugar-Free Instant Pot Ketchup recipe. This recipe uses fresh tomatoes and is quick and easy.
Due to the large amounts of added sugar in store-bought ketchup, it is usually one of the first condiments to go when starting a sugar-free lifestyle.
Luckily, ketchup is easy to make, and with the help of the Instant Pot, you can do it with minimal hands-on time.
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Are tomatoes keto?
Tomatoes are a wonderful healthy low-carb vegetable that is low in carbs, high in fibre, low calorie, and packed with nutrients, minerals, and vitamins.
Nutrition values, tomato, red, raw per 100 g: 2.6 g net carbs, 1.2 g fibre, 0.9 g protein, 0.2 g fat, and only 18 calories.
Nutritional values from cronometer.com
Ingredients you need
For this ketchup recipe, you will use fresh tomatoes. This recipe is perfect for gardeners, or anyone who has a couple of pounds of tomatoes in their fridge.
Perhaps you received a bunch of tomatoes in your food co-op this week and don’t know what to do with them.
All ingredients, quantities, and instructions can be found in the recipe card below.
- Fresh tomatoes – I used plum tomaotes but you may use whichever tomatoes you prefer or have on hand. Top tip: If your tomato variety is watery, you may want to strain some of the excess liquid before making your ketchup.
- Fresh mushrooms – diced.
- All spice – this is one of the traditional spices used in store-bought ketchup. It gives homemade ketchup an authentic taste.
- Onion powder and garlic powder – two more authentic ketchup flavours.
- Powdered sweetener – add more or less to your taste preferences.
- White vinegar – for that tangy ketchup taste.
How to thicken homemade ketchup
Tomatoes are naturally watery. Since we cannot use wheat flour or corn starch to thicken the ketchup, I used mushrooms to thicken it. Mushrooms can act as a natural thickening agent.
Since they are low in carbs and high in fibre they make the perfect addition.
If you are allergic to mushrooms, or just don’t like them, feel free to leave them out. You will have to simmer the ketchup a little longer to thicken it. This will yield a lower amount of ketchup though.
Which fresh tomatoes are best ?
I chose plum tomatoes for this recipe since they are firmer and have a lower water content. You can use any tomatoes, but you will want to keep the water content in mind.
Some tomatoes, like beef steak, have more liquid than others. If you can’t find plum tomatoes I would recommend grape tomatoes instead.
How to make sugar-free ketchup
1: The first step to make this ketchup is to cut the fresh tomatoes into quarters and chop the mushrooms. This will help the tomatoes cook faster and the mushrooms to soften. Making them easy to blend later on.
2: Next, you will dump everything in the Instant Pot and cook for 10 minutes. I did a quick release, but if you lose track of time and it naturally releases don’t worry. You did not ruin the ketchup.
3: When the tomatoes are done cooking dump all the contents from the Instant Pot into a blender then blend until smooth. If you have an immersion blender you can use that as well and dirty one less dish.
At this point, the ketchup will be watery. Just add the ketchup back to the Instant Pot and bring it to a simmer using the sauté function.
Let the ketchup simmer for about 5 minutes until it thickens. That’s all, you now have delicious sugar-free ketchup.
4: Store the ketchup in a sterilized airtight container in the fridge for 2-4 weeks. Be sure to let the ketchup cool completely to room temperature before closing the lid.
This will ensure bacteria doesn’t grow in the container causing your ketchup to spoil quickly. You should yield about a pint of sugar-free ketchup.
How much liquid do I need?
The vinegar in this recipe adds enough liquid to bring the Instant Pot to pressure.
Keep in mind the tomatoes will release more liquid as they heat up and break down. I use a 6-quart Instant Pot, if you use an 8-quart Instant Pot you may want to double the recipe to ensure you have enough liquid.
How to serve
Having a variety of low-carb sauces can really bring the main meal to life. It also helps to transition kids to stop their regular ketchup that has added sugar and starches.
Suggested recipes to try
- Low-carb pulled pork mac and cheese
- Low-carb cheeseburger and bacon casserole
- Baked chili casserole
- Crustless bacon and egg pie
Sugar-Free Instant Pot Ketchup Recipe
- Instant Pot
- 1.4 kg tomatoes
- 30 g mushrooms diced about 2 mushrooms
- 1/4 tsp ground allspice
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 tsp powdered sweetener more or less to taste
- 60 ml white vinegar
- Cut the tomatoes into quarters and dice the mushrooms.
- Place the tomatoes, mushrooms, and remaining ingredients into the Instant Pot.
- Close the lid and turn the pressure valve to seal. Cook the ketchup on high pressure using the “manual” or “pressure cook” setting for 10 minutes. Let the pressure release naturally.
- Remove the lid and pour the contents of the Instant Pot into a blender, or use an immersion blender. Blend the ketchup until smooth.
- Pour the ketchup back into the Instant Pot. Bring to a simmer using the saute function. Allow the ketchup to simmer for about 5 minutes stirring occasionally until the ketchup thickens.
- Store the ketchup in a sterile air tight container for up to 4 weeks. Be sure to allow the ketchup to cool room temperature before adding the lid to the container.
More keto Instant Pot recipes
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