Separate the tamarind block into large pieces and place in the Instant Pot.

Stir in 2 cups water.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes.

Do a quick release of pressure and open the Instant Pot.

Using a potato masher, mash the tamarind pulp.

Place a mesh strainer over a medium bowl.

Working in batches, place tamarind pulp in the strainer and strain by pressing with the back of a spoon or with clean hands (once it's cool enough to handle.)

Set aside strained solids.

If desired, repeat the process by adding 1 cup of hot water to the strained solids and strain it a second time.

Discard strained solids.

Place tamarind paste in a clean glass jar and store in the refrigerator or freeze in batches.