Instant Pot Strawberry Sauce is sweet and delicious on everything from ice cream and yogurt, to biscuits and pancakes! You can make this pressure cooker strawberry sauce quickly and easily from fresh or frozen strawberries.
Instant Pot Strawberry Sauce
We were at our local farmers market and were lucky enough to get a flat of late crop organic local strawberries! The early crops get snapped up so fast, it’s hard to get them.
One of the recipes I wanted to make was this Instant Pot Strawberry Sauce. I make it on the stove, but wondered if I could make it in the pressure cooker. It turned out just right!
Remove the stems and coarsely chop up your strawberries.
Don’t worry if you can’t find fresh strawberries, just use frozen. Especially when they are out of season as the frozen strawberries will taste MUCH better than the fresh ones imported from other countries.
It will depend on where you live as to the availability of fresh strawberries.
This is one of the easiest pressure cooker recipes you can make because you just dump in the ingredients and pressure cook them!
Then a little thickening at the end and you have Instant Pot Strawberry Sauce!
I like this Instant Pot Strawberry Sauce on biscuits, pancakes, ice cream, yogurt, cheesecake, and even in lemonade!
You can blend it to a smoother consistency (cool it first) and use it for cocktails, or Italian sodas, or make a salad dressing with some balsamic vinegar! Delicious!
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Instant Pot Strawberry Sauce is sweet and delicious on everything from ice cream and yogurt, to biscuits and pancakes! You can make this pressure cooker strawberry sauce quickly and easily.
- 1 lb Strawberries, chopped (about 3 cups)
- 2 Tbsp Fresh Lemon Juice
- 3/4 cup Sugar (this is pretty sweet, so reduce to 1/2 cup for less sweet)
- 1 tsp Corn Starch
- 2 tsp Water
Add strawberries, lemon juice, and sugar to the pot. Don't stir. You won't need to add any additional water as the berries will release enough to bring the pot to pressure.
Place the lid on and set the steam release knob to the Sealing position.
Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 1 minute (2 minutes for frozen berries).
When the cook time is up, turn the pot off so it doesn't go into the warming setting. Let the pot sit undisturbed for about 10 minutes (the strawberries foam a lot, so you want that to settle down).
Turn the steam release knob to the Venting position slowly, and then close it again. Keep releasing the steam in short bursts until you are sure none of the strawberry juice will spew out with the steam (this has happened to me, so be careful!).
After the pin in the lid drops back down, open the lid and add the cornstarch slurry. Stir well. It will not get very thick, as this is a sauce, but you can double the cornstarch slurry to make it thicker if you'd like.
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This was a simple recipe and paired perfectly with the instant pot cheesecake I made! I will be using this recipe again for other dishes as well. I used the reduced amount of sugar at 1/2 cup which turned out well. Possibly still a little too sweet but delicious nonetheless. Thank you!
Can I try this but with a different kind of berry such as raspberries?
Sure! The amount of moisture in the different berries will yield a thicker or juicier result, so adjust accordingly.
Can you make just half in a 3qt instant pot?
Yes you can!
Do you think this could be canned? I’m out of room in my freezer!
I’m not sure, if you refer to the Ball canning website it has the safe canning information.
Hi! This recipe looks great & I’m looking forward to making it soon. I was just wondering how long it can be stored inside the fridge or chiller? I may just consume it batch by batch & would love to have it for a length of time & not waste any. Thanks in advance for any advice.
Hi Suzie. The longest I had it in the chiller was 2 weeks. I would freeze some if not using it all right away.