Cherry barbecue sauce made in the Instant Pot combines the natural sweetness of cherries and maple syrup with the welcoming warmth of ginger, cinnamon, and rosemary.
Use frozen or fresh dark cherries and your Instant Pot to make a delicious homemade barbecue sauce. Saute the shallots and garlic, then cook all the ingredients for 10 minutes in the Instant Pot. Puree the cooked sauce and you are ready to barbecue.
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 develop. Use the sauce to cook Slow Cooker Barbecue Chicken or Smoky Applewood Barbecue Baked Chicken.
Instant Pot Cherry Barbecue Sauce Recipe
Cherry Barbecue Sauce Ingredients
- Extra virgin olive oil
- Shallot – small onion type vegetable; you can sub onion but shallots are inexpensive and taste great
- Fresh garlic
- Fresh or frozen dark cherries – a 16 oz bag of frozen dark cherries work great
- Can of diced tomatoes with green chilies
- Apple cider vinegar
- Fresh ginger
- Ground cinnamon
- Smoked paprika
- Maple syrup
- Fresh rosemary
- Liquid smoke (optional)
- Salt and black pepper
Cherry Barbecue Sauce Directions
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.
Turn Instant Pot off and add the remaining ingredients, including the liquid from the tomatoes. Stir to combine and season with salt and black pepper, to taste.
Add lid and lock into place. Make sure the valve is set 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.
When finished cooking, do a quick release of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
Transfer the sauce to a blender or food processor or use an immersion blender to puree until smooth. Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.
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.
Cherry Barbecue Sauce
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 medium shallot finely chopped
- 3-4 cloves fresh garlic finely minced
- 2½ cups fresh or frozen dark cherries pitted
- 1 10- oz. can diced tomatoes with green chilies with liquid
- 3 Tablespoons apple cider vinegar
- 2 teaspoons fresh ginger finely minced
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon smoked paprika
- 3 Tablespoons maple syrup
- 1 Tablespoon fresh rosemary finely chopped
- 2 teaspoons liquid smoke optional
- Salt and black pepper to taste
Instructions
- 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.
- Turn Instant Pot off and add the remaining ingredients, including the liquid from the tomatoes. Stir to combine and season with salt and black pepper, to taste.
- Add lid and lock into place. Make sure the valve is set 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.
- When finished cooking, do a quick release of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- Transfer the sauce to a blender or food processor or use an immersion blender and puree until smooth.
- Use immediately or store in an airtight container in the refrigerator for 7 to 10 days.