Learn how to make Bacon Jam in the Instant Pot.
This sweet and salty Paleo Instant Pot Bacon Jam will be your new favorite condiment. It is delicious on burgers, eggs, layered over cheese, or licked directly off a spoon. If you are not on a Paleo diet, it is also fantastic on toast.
I was given a copy of the “I Love My Instant Pot Paleo Recipe Book” by Michelle Fagone of Cavegirlcuisine.com to review and give my honest opinion.
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In this The “I Love My Instant Pot” Paleo Recipe Book: From Deviled Eggs and Reuben Meatballs to Café Mocha Muffins, 175 Easy and Delicious Paleo Recipes (“I Love My” Series) you will find 175 paleo instant pot recipes that are relatively easy and simple to make.
Recipe examples are Greek Lamb Meatballs, Burgundy Mushrooms , Southern Squash Casserole, Meatloaf and Gravy, Kentucky Derby Burgoo, Shrimp Prosciutto and Asparagus Salad with Yuzo Vinaigrette, Chocolate Chip Zucchini Bread, and Apple Brown Betty just to name a few.
Everything looks fantastic, the directions are easy to follow, and most ingredients are easily sourced. I can’t wait to try all of the recipes.
Bacon Jam Recipe
I decided to try this paleo bacon jam recipe. Without any added sugar, I was curious to see how it would turn out.
It was super easy bacon jam recipe to make……
You just cooked the bacon and onions on the Saute setting, then pressure cooked with the remaining ingredients. Easy? Yes?
Most importantly, this pressure cooker bacon jam was DELICIOUS! The natural sweetness from the maple syrup made it perfectly sweet and complimented the saltiness of the bacon. The added chipotle gave the saltiness and sweetness a hint of heat which created a lovely balance of flavors. I loved it! I used it on burgers and I can’t wait to add it to my eggs. The bacon jam will refrigerate for up to 2 weeks.
*Note: I didn’t have the instant espresso powder on hand, so I substituted 1/2 cup of strong coffee in placement of the water and espresso powder when creating this recipe. It turned out beautifully.
- 1 lb center-cut bacon, diced
- 1 large yellow onion, chopped
- 4 garlic cloves, halved
- 1/4 cup apple cider vinegar
- 1/2 cup pure maple syrup
- 1 chipotle in adobo sauce
- 1 tsp adobo sauce
- 1 tsp paprika
- 1 tbs instant espresso powder
- 1/2 cup water
- Turn on Saute setting.
- Cook diced bacon and onions 3 to 4 minutes or until bacon fat is rendered and onions are translucent.
- Add garlic and saute an additional minute.
- Discard extra bacon grease with the exception of 1 tablespoon.
- Add remaining ingredients. Place lid on and lock. Cook on Manual High for 10 minutes.
- Quick release pressure.
- Use an immersion blender or food processor to blend and break down ingredients to desired consistency. If you want sauce to thicken, cook an additional 3 to 5 minutes on saute setting to reduce the liquid.
- Spoon into a jar and refrigerate up to 2 weeks until ready to use.