Top your pancakes with this luscious Pressure Cooker Triple Berry Rhubarb Pancake Sauce. It’s tart and sweet and super easy to make in your Insta Pot.
It’s rhubarb season and fortunately, my mother-in-law gives me rhubarb from her garden every year. I love the tart flavor rhubarb gives sauces. I also like that the rhubarb breaks down as it cooks and adds a nice texture to the sauce.
Making Triple Berry Rhubarb Pancake Sauce in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this great Triple Berry Rhubarb Pancake Sauce!
Often on Sundays I make pancakes for my family for breakfast. I’ll usually make Whole Wheat Pancakes to bump up the nutrition just little bit, but I do like to change them up with different sauces and toppings. So when my mother-in-law sent some rhubarb home with my husband, I decided to create a Pressure Cooker Triple Berry Rhubarb Pancake Sauce.
Fruit releases a lot of liquid when you pressure cook it and the sugar dissolves, so you do not need to add extra liquid when you make this sauce. However, if your pot struggles to come to pressure, you could add a little water or fruit juice.
In addition to using this sauce to top your favorite pancakes or waffles, you could also use it as an ice cream topping, or serve it over shortcakes, angel food cake, or my favorite Cream Cheese Bundt Pound Cake.
No matter how you serve it, you’re going to love it. It’s a great mix of juicy pressure cooked fruit, rhubarb, and fresh berries.
Pressure Cooker Triple Berry Rhubarb Pancake Sauce
- 2 cups sliced rhubarb
- 1 cup blueberries, divided
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Add rhubarb, 1/2 cup blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
In a small bowl, whisk together cornstarch and water. Add to pressure cooking pot. Bring to a boil using the saute function, stirring constantly. Stir in remaining blueberries, strawberries and raspberries.
More recipes you might like:
Whole Wheat Lemon Ricotta Blueberry Pancakes, Barbara Bakes
Pressure Cooker Blueberry Compote, Pressure Cooking Today
Fresh Strawberry Pie, Barbara Bakes
Pressure Cooker Heart Shaped Cheesecake, Pressure Cooking Today