This delicious savory easy Instant Pot Tomato Bacon Jam is made by cooking fresh tomatoes in your pressure cooker or Instant Pot. You can serve it over eggs, burgers, chicken, pork and more! I also love to serve it as an appetizer over light cream cheese or my favorite is layered with ricotta, pesto and tomato jam on top in a Ricotta Jam Jar or layered in a dish.
In case you’re wondering about the wine, the Saxon Brown Grenache came in my wine club selection from Sovino Wine Bar in Monterey, California. Normally I would have paired it with a Barbera or Cabernet but I thought I would try the Grenache. I thought it might be a nice pairing and it was!
Tomato Bacon Jam is great for gifts!
Make a batch of this jam, put it into small canning jars ( I like the ones with the wide mouth jars ) and give it away as gifts. Your friends can store them in the freezer until ready to eat.
Makes a great appetizer for football parties!
The addition of the bourbon in the Tomato Bacon Jam, makes this Bacon Jam recipe a big hit with the guys. And who really doesn’t love bacon???? Serve it with 34 Degrees Natural Crisps Crackers. You can eat 9 crackers for 1 point! That makes a total of 4 points for 9 crackers with 1 t. of Tomato Bacon Jam on them. Not bad for a very tasty appetizer!
How long can you keep Instant Pot jam?
This Instant Pot jam will keep about 2 weeks in the refrigerator and up to 6 months in the freezer. I’m sure you can also place into wide mouth jars and can it but I haven’t tried that yet.
How do I make Tomato Bacon Jam in the Instant Pot?
Cut bacon into small pieces.
Fry bacon in the Instant Pot.
Drain bacon on paper towels, reserve 1 T. of bacon grease.
Sauté onions in the Instant Pot using the reserved bacon grease.
Add back in bacon, tomatoes, and remaining ingredients except for the cornstarch.
Set Instant Pot valve to sealing. Press Manual and use high pressure and set to 1 minute. Really 1 minute!
After Instant Pot is done, allow to natural release for 15 minutes, then release vent.
Use an immersion blender to blend it up a bit or if you like it super chunky, then leave as is.
Make a cornstarch slurry by adding a few tablespoons of corn starch to a small glass. Add in a few tablespoons of the tomato mixture (try to get the liquid, not the chunky stuff). Mix well, then pour mixture into Instant Pot and sauté for a few minutes.
Transfer to wide mouth jars , (leave a little room at top), cool with lids off in refrigerator. Then cover and refrigerate or freeze. That’s it!
Instant Pot Tomato Bacon Jam
- 2 lbs. fresh tomatoes
- 1 lb thick bacon sliced into about 1/2 inch slices (Center Cut if you can find it is best)
- 1 T. bacon grease saved out from frying bacon in Instant Pot
- olive oil spray
- 1 onion-yellow or sweet
- 1/4 t. liquid smoke
- 1/2 c. brown sugar
- 2 T. apple cider vinegar
- 2 T. balsamic vinegar
- 2 T. water
- 1 T. kosher salt
- 2 t. paprika
- 1 T. fresh thyme- finely chopped
- 1/4-1/2 t. cayenne
- 3 garlic cloves minced
- 1 T. bourbon optional
- 2 T. cornstarch
- On your Instant Pot, press Sauté and adjust to normal heat (if your Instant Pot has this setting). Add bacon. Cook and stir until bacon is almost done, not crisp about 8-10 minutes.
- Transfer bacon to a plate lined with paper towels. Remove all but 1 tablespoon of grease from the pot.
- Add chopped onions and minced garlic. Cook and stir 5-7 minutes, onions will be slightly brown, almost translucent and tender. Turn off Instant Pot.
- Add back in bacon, tomatoes, and remaining ingredients except for cornstarch. Stir well.
- Place lid on Instant Pot. Set vent to sealing. Press manual and set time for 1 minute. Yes, really 1 minute!
- When timer is done, allow to natural release for 15 minutes. Then using hot pads, release vent. Remove lid.
- In a small bowl or cup, add cornstarch and 3 Tablespoons of tomato mixture. Stir well and add to tomato mixture in the Instant Pot.
- Press sauté and allow to boil for a few minutes. Stir constantly until mixture begins to thicken. Then turn off heat. Use an immersion blender to make it less chunky or leave as is.
- Transfer to wide mouth jars (leave lids off until cool) and place in refrigerator. Cover when cool. Keeps for about 2 weeks or 6 months in freezer.