Prep time: 5 minutes
Cook time: 10 minutes + time to come to pressure
Natural release: 10 minutes
Serves 6-8
Ingredients for Instant Pot Dark Cherry BBQ Sauce:
2 T. extra virgin olive oil
1 medium shallot, finely chopped
3-4 cloves fresh garlic, finely minced
2½ c. fresh or frozen dark cherries, pitted
1 10-oz. can diced tomatoes with green chilies, with liquid
3 T. apple cider vinegar
2 t. fresh ginger, finely minced
1½ t. ground cinnamon
½ t. smoked paprika
3 T. maple syrup
1 T. fresh rosemary, finely chopped
2 t. liquid smoke (optional)
Sea salt and black pepper
Note:
For a thicker sauce, return to the Instant Pot and bring to a low boil using the Sauté function set to high. Heat, stirring frequently, until the excess liquid is reduced and the sauce reaches the desired consistency.
Directions:
1. Add olive oil to Instant Pot and select the Sauté function on the high temperature setting. Add shallot and garlic and sauté until soft and slightly golden; approximately 3-4 minutes.
2. Turn Instant Pot off and add remaining ingredients, including the liquid from the tomatoes and the liquid smoke, if using. Stir to combine and season with salt and black pepper, to taste.
3. Lock the Instant Pot lid into place. Set the valve to the Sealing position and set the Manual setting to high for 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
4. When finished cooking, allow pressure to release naturally for 10 minutes; Quick Release the remaining pressure before unlocking and removing the lid.
5. Transfer the sauce to a blender or food processor and puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
This flavor-packed Instant Pot Dark Cherry BBQ Sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary.
For best results, prepare this recipe one or two days in advance. Although it can be enjoyed immediately, this sauce really comes into its own when the flavors are given time to fully meld.
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