Instant Pot Strawberry Sauce is the perfect topping for ice cream sundaes, cheesecake, French toast, funnel cakes, or waffles. This dump-and-go recipe is mostly hands-off — a few minutes of stirring at the end thickens it to a luscious pourable sauce.
Instant Pot Strawberry Sauce
With peak berry season here, a bright, flavorful fruit sauce is one of my favorite things to make. By late spring and into summer I cook batches of jams and sauces, and this Instant Pot strawberry sauce is one of the easiest and most versatile.
I love the Instant Pot for its convenience and the hands-free cooking it enables. For this recipe you simply combine the ingredients, press a button, and let the pressure cooker do the work. Finish by thickening slightly with a cornstarch slurry if you prefer a richer, more jam-like consistency.
Kids love it on toast the next day, so it doubles as a quick homemade jam. The sauce also freezes well for later use.
Why You’ll Love This Strawberry Sauce
- Fast and Simple – Minimal prep and mostly hands-off cooking.
- Works with Frozen Strawberries – No need to wait for fresh berries; frozen fruit produces consistent results.
- Versatile – Great on desserts, breakfast, or as a cocktail ingredient.
- Make-Ahead Friendly – Keeps in the refrigerator or freezer for future use.
- Elevated Flavor – Optional liqueur and sparkling wine add depth and brightness.
Pour over my French toast or use as a topping for waffles and pancakes!
Recipe Shopping List
You likely have many of these ingredients on hand. For exact quantities, see the recipe card below.
- Frozen strawberries – Washed and hulled; they cook down smoothly and give consistent results year-round.
- Sugar – Sweetens and helps the sauce set.
- Chambord (optional) – A raspberry liqueur that deepens the berry flavor; optional but recommended for a richer profile.
- Vanilla extract – Adds warmth and rounds out the sweetness.
- Prosecco or other sparkling wine – Adds acidity and brightness; substitute champagne or a dry white wine if desired.
- Cornstarch + cold water – Makes a slurry to thicken the sauce at the end into a glossy, pourable consistency.
Excellent on cheesecake or stirred into vanilla ice cream.
How to Make This Recipe
Below is a concise overview of the method. Detailed ingredient amounts and full instructions appear in the recipe card at the end.
- Load the Instant Pot – Add strawberries, sugar, Chambord (if using), vanilla, and prosecco into the pot.
- Seal and cook – Close the lid, set the valve to sealing, and cook on High Pressure (Manual) for 5 minutes.
- Natural release – Allow the pressure to release naturally for 20–25 minutes.
- Open and thicken – Whisk cornstarch with cold water to make a slurry, set the pot to Sauté, and whisk in the slurry.
- Simmer briefly – Cook for about 2 minutes until the sauce thickens to your liking, then cool and store.
Recipe FAQ
Either works. Frozen strawberries are convenient and consistent year-round; if using frozen, avoid varieties pre-sweetened with added sugar unless you want a much sweeter sauce.
Stored in an airtight container, it will keep in the refrigerator for 3–4 days. For longer storage, freeze portions for up to several months.
Yes. Freeze in containers or ice cube trays for easy portions. Frozen cubes are handy for cocktails or to add directly to smoothies and desserts.
Cornstarch mixed with cold water makes a quick slurry that thickens the sauce when heated. You can also omit thickening for a thinner sauce, or use another thickener like arrowroot if preferred.
Serve This With
Try this strawberry sauce spooned over creamy vanilla bean ice cream, a slice of cheesecake, warm French toast, or drizzled on waffles. It also makes a lovely dip for fried dough bites like puff puffs or as a fruity mixer in cocktails.
You can blend it into a smoothie, swirl it into an ice cream base for strawberry ribbon ice cream, or mix with prosecco and freeze into adult popsicles for a refreshing summer treat.
Creative Uses for Strawberry Sauce
This sauce is very versatile. Here are a few ideas:
- Stir into whipped cream or yogurt for a quick flavored topping.
- Mix with sparkling wine and pour into popsicle molds for boozy frozen treats.
- Use as a cocktail mixer or muddle base for fruity drinks.
- Blend into a smoothie or shake for added natural fruit sweetness.
- Spread on toast or swirl into oatmeal for a bright, fruity breakfast.
Pin this recipe for later inspiration.
Instant Pot Strawberry Sauce
This easy Instant Pot strawberry sauce is perfect for ice cream, cheesecake, or waffles. Sweet strawberries cook quickly to a smooth sauce packed with fresh berry flavor.
5 minutes
5 minutes
25 minutes
35 minutes
Ingredients
- 1 pound frozen strawberries
- 2 cups sugar
- 1 teaspoon Chambord (optional)
- 1/4 teaspoon vanilla
- 1/2 cup prosecco (or dry white wine)
Instructions
- Place all ingredients into your Instant Pot.
- Close the lid and set the vent to sealing.
- Set to Manual (High Pressure) for 5 minutes.
- Allow the pressure to naturally release for 20 minutes.
- Carefully vent any remaining pressure and open the lid when safe.
- Mix 1–2 tablespoons cornstarch with cold water until smooth to make a slurry.
- Turn the Instant Pot to Sauté, whisk in the slurry, and cook 1–2 minutes until thickened. Cool and transfer to containers.
Nutrition Information
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 367
Total Fat: 0g
Sodium: 3mg
Carbohydrates: 91g
Fiber: 2g
Sugar: 87g
Protein: 0g
Nutrition data is an estimate. If you require precise information for medical reasons, consult a trusted source.
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Category: Dessert
