Instant Pot Tomato Bacon Jam

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 (recipe coming soon!).

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!

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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.

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How do I make Tomato Bacon Jam in the Instant Pot?

Cut bacon on a white cutting board with a chef knife from Gourmet Done Skinny

Cut bacon into small pieces.

Bacon frying in the Instant Pot with a wooden spoon from Gourmet Done Skinny

Fry bacon in the Instant Pot.

Cooked bacon on a paper towel with slotted spoon from Gourmet Done Skinny

Drain bacon on paper towels, reserve 1 T. of bacon grease.

Onions, Sautéeing in the Instant Pot from Gourmet Done Skinny

Sauté onions in the Instant Pot using the reserved bacon grease.

Tomatoes and remaining ingredients in the Instant Pot with a wooden spoon from Gourmet Done Skinny

Add back in bacon, tomatoes, and remaining ingredients except for the cornstarch.

Instant Pot with the number 1 pressed from Gourmet Done Skinny

Set Instant Pot valve to sealing. Press Manual and use high pressure and set to 1 minute. Really 1 minute!

Tomato Bacon Jam mixture in the Instant Pot with a wooden spoon from Gourmet Done Skinny

After Instant Pot is done, allow to natural release for 15 minutes, then release vent.

Tomato Bacon Jam with an immersion blender in the Instant Pot from Gourmet Done Skinny

Use an immersion blender to blend it up a bit or if you like it super chunky, then leave as is.

Cornstarch and measuring glass with cornstarch tomato slurry and a spoon from Gourmet Done Skinny

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.

Tomato Bacon Jam on a granite counter in a Ball jar with the lid off from Gourmet Done Skinny

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!

Tomato Bacon Jam in a glass jar with tomatoes, thyme and wooden spoon by Gourmet Done Skinny.
Serve this delicious Tomato Bacon Jam with crackers, over eggs, hamburgers, pork, chicken and more!
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Tomato Bacon Jam in a glass jar with tomatoes, thyme and wooden spoon by Gourmet Done Skinny.

Instant Pot Tomato Bacon Jam

  • myWW Points:1 Smart Point per tablespoon for all plans; Often times you can use 1 t. of it, so less than 1 point if you do that!
  • Author: Amy Lawrence
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 min
  • Yield: 3 1/2 c. or 56 Tablespoons 1x
  • Category: Jam/Sauce
  • Method: Instant Pot
  • Cuisine: American

Description

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. Serve with thin crackers – such as 34 Degrees Natural Crisps 


Scale

Ingredients

  • 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
  • 1/41/2 t. cayenne
  • 3 garlic cloves, minced
  • 1 T. bourbon (optional)
  • 2 T. cornstarch

Instructions

  1. 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.
  2. Transfer bacon to a plate lined with paper towels. Remove all but 1 tablespoon of grease from the pot.
  3. 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.
  4. Add back in bacon, tomatoes, and remaining ingredients except for cornstarch.  Stir well.
  5. Place lid on Instant Pot. Set vent to sealing. Press manual and set time for 1 minute. Yes, really 1 minute!
  6. When timer is done, allow to natural release for 15 minutes. Then using hot pads, release vent. Remove lid.
  7. 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.
  8. 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.
  9. 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.

Notes

Tip: I like to serve this jam with 34 Degrees Natural Crisps because they are only 1 ww point for 9 crackers.

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