Make your own barbecue sauce! This flavor-packed instant pot homemade dark cherry bbq sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary. Choose bing cherries, tart cherries or dark sweet cherries for a barbeque sauce that will compliment any seasoned ribs, chicken, pork shoulder, etc… Your flavor-packed bbq sauce will definitely beat out any store-bought sauces because you know your ingredients and of course there’s no high fructose corn syrup.
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. For a more savory dark cherry bbq sauce you may add extra ingredients such as chili powder or cayenne pepper.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely chopped
- 3-4 cloves fresh garlic, finely minced
- 2½ cups fresh cherries 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
- ½ teaspoon smoked paprika
- 3 tablespoons maple syrup
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoon liquid smoke (optional)
- Sea salt and black pepper, to taste
Equipment
- Instant Pot
- Cutting board and sharp knife
- Blender or food processor
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 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.
- 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 (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- 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.
Cooking Tips
- 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.
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Instant Pot Dark Cherry BBQ Sauce
Make your own bbq sauce! This flavor-packed instant pot homemade dark cherry barbecue sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of the ginger, cinnamon, and rosemary. Choose bing cherries, tart cherries or dark sweet cherries for a barbeque sauce that will compliment any seasoned ribs, chicken, pork shoulder, etc... Your flavor-packed bbq sauce will definitely beat out any store-bought sauces because you know your ingredients and of course there's no high fructose corn syrup.
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. For a more savory dark cherry bbq sauce you may add extra ingredients such as chili powder or cayenne pepper.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, finely chopped
- 3-4 cloves fresh garlic, finely minced
- 2½ cups fresh cherries 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
- ½ teaspoon smoked paprika
- 3 tablespoons maple syrup
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoon liquid smoke (optional)
- Sea 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 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.
- 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 (QR) of the pressure according to the manufacturer’s suggestions before unlocking and removing the lid.
- 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.
Notes
- 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.