Instant Pot Pear Sauce
This easy, no-sugar added pear sauce made in the pressure cooker is a great way to use up leftover pears. Plus, there's no peeling necessary!
Servings 12 ½ cup servings
- 3 pounds seeded pears, skin on (I used Anjou)
- 1 tsp ground cinnamon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- pinch of salt
Wash, seed, and slice the pears into large chunks.
Add all ingredients to the Instant Pot liner. Set the valve to "sealing" and set to manual mode for 5 minutes at high pressure. Allow a natural release. Once the pressure is released, open the top using an oven mitt.
Using an immersion blender, blend the cooked pears to the desired pureed consistency. Feel free to leave it chunky (by using a potato masher) or make it smooth as shown in the photos. Serve the pear sauce warm or cold - as is with a spoon or use it to top oats!
Storage: Store in a sealed jar up to one week or freeze extra pear sauce in freezer-safe containers for up to 3 months.
Tips for success:
Don't peel the pears. Seed the pears and remove the stems. The peels will add a richer color and help the pear sauce to thicken naturally - no pectin needed.
Cut pears into equally-sized chunks. This is important for even cooking.
Taste the pear sauce before adding sugar. If you add honey or maple syrup, do so after the sauce is cooked. If your pears are ripe and sweet, you can skip the added sugars.
Consider the juiciness of your pears before adding water. There's this idea that all instant pot recipes require at least a cup of water to cook the food. This is not necessarily the case for this recipe. Because the fresh pears will release their liquid pretty quickly, in testing, I didn't see a need for extra water or juice.
Calories: 67kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 132mg | Fiber: 4g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 1mg