Rich, creamy, tart Pressure Cooker Raspberry Curd is quick and easy to make. A flavorful addition to your favorite dessert, breakfast or even toast.
If you’ve never tried lemon curd, you’ve been missing out. My Pressure Cooker Meyer Lemon Cheesecake is one of my most popular recipe, as are my Lemon Bar Cookie Cups. I thought it would be fun to change up the lemon and make a raspberry curd.
Making Raspberry Curd in an Instant Pot
Cooking the raspberries in the pressure cooker briefly softens the fruit making it easy to separate the juice from the seeds. I used a food mill to remove the seeds, but you could use a fine mesh strainer as well.
Using the saute function you can quickly thicken the raspberry curd right in the pot. You could also use Mary A Brecht’s popular technique and cook the curd in jars on a rack in the pot.
I swirled my Pressure Cooker Raspberry Curd into mini cheesecakes. (I’ll post that recipe on Barbara Bakes on Monday.) I also spread the raspberry curd on toast, and whole wheat waffles.
The recipe makes enough to fill three 8 ounce jars. I put two jars in the freezer to save for more fun desserts another day.
- 12 ounces fresh raspberries
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 2 egg yolks
- 2 tablespoons butter
Add raspberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 1 minute cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 5 minutes. After 5 minutes, release any remaining pressure with a quick pressure release.
Use a food mill or fine mesh strainer to puree the raspberries and remove the seeds.
In a small bowl, whisk egg yolks. Gradually, whisk the hot raspberry puree in to the beaten egg yolks. Add mixture to the pressure cooking pot.
Bring to a boil using the sauté function, stirring constantly. Turn off pressure cooker. Stir in butter. Put in a storage container and cool to room temperature. Refrigerate until ready to serve.