Instant pot strawberry sauce is the perfect topping for pancakes, crepes, waffles, French toast or anything you like. Making strawberry sauce in pressure cooker is easy, so why not give it a go!
You only need 3 ingredients and a pressure cooker to make this sauce.
How to make strawberry sauce in instant pot
First, prep strawberries by rinsing them under running water, removing the green parts and cutting them into smaller pieces.
Transfer them into the inner pot of your pressure cooker and add sugar and lemon juice. Mix well and let this mixture sit for 30 minutes or more.
This step is important so don’t skip it. The strawberries will release their juices and this will be the liquid that is needed for pressure cooker to come to pressure.
Pressure cook for 1 minute, mash the strawberries and then sauté for a few more minutes. Please follow this recipe for instant pot strawberry sauce and let the pressure drop naturally!
How do you thicken strawberry sauce
We all like different things so if you feel that you would like this strawberry topping thicker, you can either cook it down longer or add cornstarch (start with 1 tablespoon diluted in 2 tablespoons of water + a little of the strawberry sauce. Mix and pour it into the instant pot, while stirring – make sure to have the SAUTE program on).
The sauce will thicken a bit more after it cools down, so make sure you don’t end up with a jam instead of a sauce.
Tips for making the best strawberry sauce in pressure cooker
- You can use either a 3-quart (3-liter) or 6-quart (6-liter) instant pot. If you have a larger pot, I would recommend doubling the recipe as it might not be enough for the pot to come to pressure.
- You don’t need to add any water. By macerating strawberries you will get enough liquid so the pressure cooker will be able to come to pressure.
- If you are making this homemade strawberry sauce for the first time, don’t panic when you open pressure cooker and see thin and pale. It will turn great after you have finished all the steps.
When making this instant pot strawberry sauce, make sure you wait until the pressure drops naturally – do not try to do quick release. The hot sauce will come out of the vent so you will end up with a lot of mess to clean afterwards.
Instant pot strawberry sauce is perfect on:
- French Toast (or French Toast Roll Ups)
- Yogurt Bowl (you can use it to flavor your Homemade Greek Yogurt)
- Ice Cream
- Desserts (like my Mini Chocolate Strawberry Mousse Dessert or Panna Cotta)
Instant Pot Strawberry Sauce
- 1 pound Fresh Strawberries , rinsed, (450 grams), see note 1
- 3 tablespoons Lemon Juice , see note 2
- ½ cup granulated sugar (120 milliliters), see note 3
- Remove any green parts from the strawberries and cut them into smaller pieces. Transfer them into the stainless steel inner pot of your pressure cooker. Add lemon juice and sugar. Mix well and let them sit (macerate) for at least 30 minutes so they release their juices.
- Place the inner pot inside your instant pot and close with lid. Lock the lid into its position and set the steam release valve to SEALING. Press MANUAL (or PRESSURE COOK) and set timer to 1 minute.
- When the time is up, wait until the pressure drops naturally (this takes about 15 minutes). Remove the lid and press SAUTE. Use a potato masher or a whisk to mash the strawberries and cook on SAUTE for a further 2-3 minutes before turning it off.
- Let it cool down completely before pouring into a jar.
- Please bear in mind that some strawberries may be juicier/sweeter than others so your sauce can be thinner or sweeter. You can adjust its consistency (by cooking it down longer) and sweetness (either adding more sugar or more lemon juice) to your liking.
- 3 tablespoons lemon juice = about ½ medium lemon. If you don’t have fresh lemon, you can substitute it with store-bought lemon juice.
- I usually need slightly less than a ½ cup. White sugar can be substituted with brown sugar.
- The cooking time does not include time the pot needs to come to pressure (about 10 minutes) nor time needed to release its pressure (15 minutes). Macerating takes 30 minutes, but can be done ahead (e.g. overnight).
- Store the cooled sauce in covered jars or bottles in the fridge (make sure they are clean – I like to sterilize them first as well). When stored properly, this sauce can last up to 2 weeks, but I prefer consuming it within a week. For ideas on how to use this sauce, please read the full post above this recipe card.