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


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 



  • 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


  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.


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