Judy
Gold Post Medal for All Time! 677 Posts 
This is easy and will not heat up the kitchen.
Prep Time: 15 minutes
Cook Time: 35 min
Total Time: 50 minutes
Yield: About 2 1-2 cups
Source: Stop and Shop magazine
Supplies:
- 1 Tbsp oil
- 1 onion, chopped
- 1 cup tomato purée
- 1/2 cup honey
- 1/2 cup water
- 1/2 cup white distilled vinegar
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp hot sauce
- 2 tsp liquid smoke
I substituted 1/2 cup tomato paste and 1/2 cup water for the tomato purée.
I did not have hot sauce, so I used some crushed red pepper to taste.
I added a bit of white sugar, as I wanted it a bit sweeter.
Steps:
- Turn the pot to the high sauté function. Heat the oil, then sauté the onion until brown, approximately 5 minutes.
- While the onions are cooking, add the tomato purée, water, honey and vinegar in a bowl. Combine and add salt and pepper to taste. Then add the garlic powder, cumin, hot sauce and liquid smoke. Mix to incorporate.
- Add the liquid to the instant pot. Scrape up any brown bits on the pot. Cook on high pressure for 10 minutes. Naturally release for 10 minutes.
- Use an immersion blender until smooth. Check for seasoning and adjust if necessary.
- Refrigerate for up to 10 days.
I'm sure it can be frozen.
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