Pull the tamarind pulp into small chunks and clean the pulp by removing fibers and seeds.

Place the cleaned tamarind pulp in the instant pot liner and add water. Close the lid and vent closed.

Set the instant pot on the steam, 5 min high pressure, More. Quick release.

Blend the tamarind pulp until smooth paste.

Set the large hole mesh sieve over a bowl, and pass the mixture through to remove the fiber. Press the pulp with a spoon or a hand to squeeze out as much puree as possible. It takes about 5 to 10 minutes to strain the pulp.

Scrape the tamarind from the bottom of the strainer into the bowl. Repeat until only the fiber is left.

Store it in a sterilized glass container. Store it in the refrigerator for up to 3 months or in the freezer for a longer shelf life.

Store it in a glass container and use a dry spoon while scooping.

You can freeze tamarind paste in an ice cube tray and store it in freezer bags.

10 grams of tamarind pulp is equal to 1 tbsp of paste. If a recipe calls for lemon-size tamarind use 1 tbsp paste.