Prep
Ingredients:
3 tbsp olive oil
1 medium brown onion, finely chopped
6 garlic cloves, minced
2 cups unsweetened tomato ketchup
½ cup swerve swerve brown sugar
2 tbsp chili powder
½ cup apple cider vinegar
4 tbsp Worcestershire sauce
Salt and black pepper to taste
Instructions

Set the IP in Sauté mode and adjust to Medium heat.

Heat the olive oil in the inner pot and stir-fry the onion until softened, 3 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Mix in the remaining ingredients.

Lock the lid in place; select Manual mode on High Pressure and set the timer to 5 minutes.

After cooking, perform a natural pressure release for 5 minutes, then a quick pressure release to let out the remaining steam, and open the lid.

Stir the sauce, turn the IP off, and allow cooling.

Spoon the sauce into jars, cover, and refrigerate for later use.

Use for up to a month.
Nutrition Facts per Serving
Calories