Instant Pot Strawberry Sauce is a perfect pair for your next ice cream sundae, cheesecake, French toast, funnel cakes, or waffles. This dump-and-go recipe is mostly hands-off, except for a few minutes of stirring at the end to thicken it up a bit!
Instant Pot Strawberry Sauce
It is peak fruit season now, and there's almost nothing I like more than a good fruit sauce. It is one of my favorite things in the spring and summer, so as soon as May and June hit I start cranking out batches of jams, sauces, and all kinds of fruit-forward treats.
I love my Instant Pot for a whole bunch of different reasons, but how easy and hands-free it makes little things like this is one of the main ones.
All you do is dump the ingredients in and turn it on. You're left with a delicious and quick sauce that you can use as-is, or you can thicken it up a bit by adding a cornstarch slurry and simmering for a couple of minutes.
My kids were eating this on toast the next day, so you can also use it as a strawberry jam if you are so inclined.
Why You'll Love This Dish#
- Fast And Simple – Quick prep and no babysitting the pot.
- Frozen Strawberries Work Perfectly – No need to wait for berry season.
- Versatile Sauce – Works with everything from ice cream to French toast.
- Make-Ahead Friendly – Keeps in the fridge or freezer for later use.
- A Little Fancy – Chambord and prosecco take the flavor up a notch.
Pour over my French Toast!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Frozen Strawberries – Washed and hulled, they cook down beautifully and give consistent results year-round.
- Sugar – Sweetens and helps the sauce thicken and preserve.
- Chambord – A raspberry liqueur that deepens the berry flavor. Optional but recommended.
- Vanilla Extract – Rounds out the sweetness with a warm note.
- Prosecco – Adds a bit of acidity and brightness. Champagne or white wine work too.
- Cornstarch + Cold Water – Used at the end to thicken the sauce into a pourable consistency.
Have on top of Cheesecake!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Load The Instant Pot – Add strawberries, sugar, Chambord, vanilla, and prosecco to the pot.
- Seal And Cook – Close the lid, set the valve to “Sealing,” and cook on Manual or High Pressure for 5 minutes.
- Natural Release – Let the pressure release naturally for 20–25 minutes.
- Open And Thicken – Whisk together cornstarch and cold water, then turn the pot to Sauté mode.
- Whisk And Cook – Stir in the slurry and cook for about 2 minutes, until thickened.
Recipe FAQ
You can use either fresh or frozen berries for your strawberry sauce, just make sure if you use frozen that it isn't the kind of sugar already added. That would make it too sweet with the additional sugar.
Not long in this house, but that isn't because it spoils! It just disappears too fast to really investigate very thoroughly. To be on the safe side, I'd freeze any sauce you can't eat within 3-4 days. My general rule is to inspect for anything furry growing inside, but your mileage may vary there.
Absolutely! In fact, if you freeze this into ice cube trays you'll have a super simple way to make a fantastic frozen cocktail this summer. Just toss a few cubes in with your favorite booze (rum or vodka would be legit! Also, tequila if you have some margarita mix on hand too. Strawberry Margs all summer long please and thank you!)
I prefer to use cornstarch to thicken my strawberry sauce, but you can sub in your thickening agent of choice if that isn't something you can get on board with. You can also just skip thickening it completely if you'd like a thinner sauce.
Try with my Eggnog Cheesecake!
Serve This With
This vanilla bean ice cream from Happy Kitchen Rocks would be a good start.
You could also try it as a dipping sauce for these darling Puff Puffs, which are deep-fried dough balls originating from Nigeria.
My raspberry margarita could definitely use a strawberry makeover too, as well as my cheesecake.
Instead of fluffy cherry cheesecake dip, make strawberry fluff and mix some fresh chopped strawberries with this strawberry sauce and let me know how it goes!
What To Do With Strawberry Sauce
This sauce is super versatile. You can dream it up, you can do it. Here are some ideas though if you are needing some!
- Mix with some prosecco and pour into popsicle molds for the most delicious adult popsicle you'll ever eat.
- Mix with your favorite ice cream base for a fabulous strawberry ice cream, or a delicious strawberry ribbon in a vanilla swirl ice cream.
- Shake it up with your favorite cocktail for a fruity twist.
Instant Pot Strawberry Sauce
This easy Instant Pot strawberry sauce is perfect for ice cream, cheesecake, or even waffles! Sweet strawberries cooked quickly down to a smooth sauce that is packed with Strawberry flavor. You're going to love it.
Ingredients
- 1 pound frozen strawberries
- 2 cups sugar
- 1 teaspoon Chambord
- 1/4 teaspoon vanilla
- 1/2 cup prosecco
Instructions
- Place all ingredients into your Instant Pot.
- Close the lid, and close the vent.
- Set on manual 5 minutes.
- Allow to naturally release pressure for 20 minutes.
- Carefully vent any remaining pressure, then open the lid when it is safe to do so.
- Mix the cornstarch and cold water until no lumps remain.
- Turn the Instant Pot to sauté, and whisk in the cornstarch slurry and cook for 2 minutes, or until thickened.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 0gUnsaturated Fat: 0gSodium: 3mgCarbohydrates: 91gFiber: 2gSugar: 87gProtein: 0g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
HappyGodess
Sunday 5th of June 2022
how much cornstarch ? doesn't say..... to make the slurry and how much liquid.... ?
Nicole Johnson
Monday 6th of June 2022
It depends on how much sauce you make, how thin it is, and how thick you like it. Just start off by mixing a couple of tablespoons of cornstarch with cold water. Mix in little bits at a time, while simmering, stirring constantly. Simmer a couple minutes between additions and stop when it is as thick as you prefer. Sometimes I don't even thicken it at all. It is all up to you!
Bintu | Recipes From A Pantry
Sunday 17th of June 2018
Thanks so much for mentioning my Puff Puffs, really appreciate it! This sauce looks absolutely delicious