Cook time does not include time needed to come to pressure.
2 T. extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ c. fresh or frozen dark cherries, pitted
1 10-oz. can diced tomatoes with green chilies, with liquid
3 T. apple cider vinegar
2 t. fresh ginger, finely minced
1½ t. ground cinnamon
½ t. smoked paprika
3 T. maple syrup
1 T. fresh rosemary, finely chopped
2 t. liquid smoke (optional)
Sea salt and black pepper, to taste
Add olive oil to Instant Pot and select the “Sauté” function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden, approximately 3-4 minutes.
Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
Add lid and lock into place. Make sure the valve is set to the “Sealing” position and set the “Manual” setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.