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Instant Pot Cherry BBQ Sauce is going to compliment your barbeque like no other sauce. You have dark cherries, spices, tangy and savory flavors all in one homemade bbq sauce.
A bold punch of flavor in every single drop of this sauce. Whip up a batch of this homemade cherry barbeque sauce for your bbq needs. Or top a juicy pan seared hamburger, for incredible flavor.
CHERRY BBQ SAUCE
If you have cherries on hand, this is one sauce you might want to consider making. It is one that is going to really elevate your menu.
MORE HOMEMADE SAUCES
- Red Wine Sauce | Incredible to drizzle over a steak. Tangy, savory, and bursting with flavor.
- Meat Sauce | Whip up a homemade meat sauce to drizzle over your pasta. This will take your pasta night to a whole new level.
- Avocado Lime Sauce | This sauce is creamy, tangy, and perfect for shrimp. I am a huge fan of this homemade sauce.
DO YOU USE FRESH CHERRIES FOR CHERRY BBQ SAUCE
You can actually use fresh or frozen. That is what I love about this recipe. No matter what time of year, you can have a cherry sauce to drizzle over your meat.
Cherries are frozen at their prime, so you will get that tart and sweet just like fresh cherries.
BEST WAY TO PIT CHERRIES
I have found investing in a cherry pitter is a great kitchen accessory to have if you like fresh cherries. It is fast, efficient, and simple to use.
TOOTHPICK OR PAPER CLIP
You can also take a toothpick or even paper clip and insert it in at the stem of the cherry. Once you feel it hit the pit twist the toothpick or paper clip, and it should pop the pit right out.
BOTTLE AND SKEWER
Another way is many will use is taking an empty pop bottle and a skewer. You will remove the stem from the cherry. Place the cherry in the hole of the opening of the pop bottle. Then take your skewer and poke it down the center of cherry. It will pop the pit right out, into the pop bottle.
HOW MANY DOES THIS HOMEMADE BARBEQUE SAUCE SERVE
You will find that this recipe serves around 6-8 servings. If you plan to have a larger crowd, you might consider whipping up a double or even triple batch of this. It is really easy to make and so delicious everyone is going to want to try it.
CAN I MAKE THIS SAUCE IN ADVANCE
This sauce is great served fresh, but I have found when you allow it to sit and marinade, it will add even more flavor and depth to the recipe. So feel free to make this sauce up to 1 day in advance.
HOW LONG WILL HOMEMADE BBQ SAUCE LAST
You can store any leftover sauce in the fridge for up to 7 days. After that, I recommend using your best judgment in terms of quality. Because there are no preservatives in this, it doesn’t store a long time like store-bought sauces.
CAN I MAKE THIS SAUCE ON THE STOVETOP
You can make this homemade sauce on the stovetop instead of the Instant Pot. To do this you would want to cook it low and slow stirring often to prevent burning. I find that the Instant Pot speeds up the cooking time tremendously, and helps infuse the flavors better.
HOW DO YOU THICKEN CHERRY BBQ SAUCE
If you find your sauce is too thin, you can place it on the Saute setting and allow it to slowly cook down. This will help to thicken the sauce slowly. Just make sure you stir it often, or it will burn.
Also, using a blender or food processor will help to give you a smoother sauce but also this alone will thicken your sauce to the desire you want.
WHAT TO SERVER CHERRY SAUCE WITH
- Pork (chops, tenderloin, roast, shredded beef)
This sauce goes great with almost anything. I have even dipped fries in it and it was delicious. Give this homemade sauce a try and let me know what you think.
Have you tried this recipe? Don’t forget to Rate This Recipe below!
- 2 tablespoons 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-ounce can diced tomatoes with green chilies, with liquid
- 3 tablespoons apple cider vinegar
- 2 teaspoon fresh ginger, finely minced
- 1½ teaspoon 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
- 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.
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.
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 248mgCarbohydrates: 15gFiber: 2gSugar: 10gProtein: 1g
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