Pressure Cooker Strawberry Sauce

Serves 6 in about 31 minutes. The pot starts with strawberries, then tsp corn starch.

Ingredients

• 1 lb strawberries, chopped (about 3 cups)
• 2 tbsp fresh lemon juice
• ¾ cup sugar (this is pretty sweet, so reduce to 1/2 cup for less sweet)
• 1 tsp corn starch
• 2 tsp water

Method

1. Tip in 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.
2. Set the lid on and set the steam release knob to the Sealing position.
3. Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 1 instant (2 minutes for frozen berries).
4. When the cook time is up, turn the pot off so it doesn't go into the warming setting. Leave it to the pot sit undisturbed for about 10 minutes (the strawberries foam a lot, so you want that to settle down).
5. 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!).
6. After the pin in the lid drops back down, open the lid and add the cornstarch slurry. Mix 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.

More instant pot ideas are in the instant pot collection.