msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Ms. Mofet's Peach BBQ Sauce
I did this in the Instant Pot using the pot in pot method. I made 2 different sauces at one time using 2 stackable steamer insert pans.
But it can be done right in the inner pot.
Yield: ≈5 cups
1 ½ C. ketchup
2 – 4 TBSP. honey (depending on how sweet you want it)
⅓ C. apple cider vinegar
2 splashes Worcestershire sauce
1 (16 oz.) bag frozen sliced peaches
1/2 - 1.5 tsp. ground chipotle powder (depending on how hot you want it)
½ C. onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tsp. dry mustard or 2 TBSP. Dijon mustard
1 tsp. smoked paprika
1 tsp. salt
¼ tsp. black pepper
2 TBSP. Peach preserves
Place all of the ingredients in the inner pot (or use pot in pot method See Note below) and stir well.
Lock on lid and set valve to sealing
Select Pressure Cook/Manual Mode, High Pressure adjust to 20 minute.
When Beep sounds, allow a 5 minute Natural Pressure Release (NPR). Then quick release (QR).
When pin drops open lid.
Use an immersion blender or regular blender and process till smooth.
Place in glass jars and refrigerate for up to 2 weeks.
Also freezes well.
Note:
If using pot in pot method - Place trivet and 1 C. water in inner pot. Place covered (covered with foil or oven safe lid) pot in pot vessel on trivet. Then follow rest of recipe.
I did this in the Instant Pot using the pot in pot method. I made 2 different sauces at one time using 2 stackable steamer insert pans.
But it can be done right in the inner pot.
Yield: ≈5 cups
1 ½ C. ketchup
2 – 4 TBSP. honey (depending on how sweet you want it)
⅓ C. apple cider vinegar
2 splashes Worcestershire sauce
1 (16 oz.) bag frozen sliced peaches
1/2 - 1.5 tsp. ground chipotle powder (depending on how hot you want it)
½ C. onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tsp. dry mustard or 2 TBSP. Dijon mustard
1 tsp. smoked paprika
1 tsp. salt
¼ tsp. black pepper
2 TBSP. Peach preserves
Place all of the ingredients in the inner pot (or use pot in pot method See Note below) and stir well.
Lock on lid and set valve to sealing
Select Pressure Cook/Manual Mode, High Pressure adjust to 20 minute.
When Beep sounds, allow a 5 minute Natural Pressure Release (NPR). Then quick release (QR).
When pin drops open lid.
Use an immersion blender or regular blender and process till smooth.
Place in glass jars and refrigerate for up to 2 weeks.
Also freezes well.
Note:
If using pot in pot method - Place trivet and 1 C. water in inner pot. Place covered (covered with foil or oven safe lid) pot in pot vessel on trivet. Then follow rest of recipe.
