Perfectly sweet Instant Pot Strawberry Sauce, bursting with true fruity flavor.
Prep Time:10 minutes
Cook Time:1 minute
Total Time:20 minutes
6 cups sliced fresh strawberries, divided
Zest of 1 lemon
¼ – ⅓ cup maple syrup, honey, or sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon water
Add 4 cups of strawberries, lemon zest, maple syrup, and vanilla extract to the pressure cooker pot.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure. If foam spurts from the valve, flip the knob to sealed and wait 1 minute before releasing pressure again.
Whisk together cornstarch and water.
Use the saute function to bring strawberries to a light simmer. While stirring, slowing pour in the cornstarch slurry. Continue to stir until it thickens, about 1 minute.
Turn the pressure cooker off and stir in the remaining 2 cups of uncooked strawberries.
Serve hot on cake, ice cream, toast, etc, or store in the refrigerator for up to a week. The compote will thicken when chilled.
Frozen strawberries work great! No changes to the recipe needed.
Depending on how sweet your strawberries are, ¼ cup makes a lightly sweetened sauce. Add extra if you’d like it sweeter.
The lemon zest is optional, but gives the jam a fresh, bright flavor.
The sauce can be frozen. The texture may be softer, but still delicious.
Keywords: strawberry sauce, strawberry topping, instant pot strawberry jam