Add tomatoes, and water to the inner pot of the Instant Pot. Close the lid, vent sealed.
Turn ON Instant Pot MANUAL / PRESSURE COOK (high) for 10 minutes. Followed by 10 minutes of natural pressure release.
Open the IP lid, using a handheld blender, and blend the mixture to a smooth puree.
Using a fine-mesh sieve, strain the puree. Return the strained puree into the pot.
Turn ON SAUTE (normal), add sugar, vinegar, and spices. Mix well.
Cook the mixture for 35-40 minutes, or until desired consistency. Stir occasionally.Note: Ketchup thickens as it cools down, and upon refrigeration.
Adjust the seasoning, salt, and pepper, to taste. Turn OFF SAUTE.
Let the ketchup cool completely. Using a funnel, transfer the ketchup to a clean bottle.
Refrigerate overnight for all the flavors to blend in well. Enjoy homemade ketchup with your favorite dish!
This recipe yields a 21 oz. bottle of ketchup. Homemade ketchup stays fresh for up to 3 months in the refrigerator.