Instant Pot Strawberry Sauce

strawberry jam in a mason jar next to sliced strawberries on a cutting board

Perfectly sweet Instant Pot Strawberry Sauce, bursting with true fruity flavor.


  • 6 cups sliced fresh strawberries, divided
  • Zest of 1 lemon
  • ¼ cup maple syrup, honey, or sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Add 4 cups of strawberries, lemon zest, maple syrup, and vanilla extract to the pressure cooker pot.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  3. 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.
  4. Whisk together cornstarch and water.  
  5. 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.
  6. Turn the pressure cooker off and stir in the remaining 2 cups of uncooked strawberries.
  7. 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