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This homemade sweet and smoky cherry BBQ sauce takes your BBQ ribs to the next level. Thanks to the Instant Pot, it is so quick and easy to make. Delicious on ribs, pork tenderloin, and more!
This flavor-packed BBQ sauce combines the natural sweetness of cherries and maple syrup with the welcoming warmth of ginger, cinnamon, and rosemary.
If you have the time, you are going to want to make this sauce a day or two in advance as the flavors will develop as this sauce sits in your refrigerator. However, it can also be enjoyed immediately.
This sauce is…
- Quick and easy to make
- Sweet, smoky, and full of flavor
INGREDIENTS
- Extra virgin olive oil
- Shallot, finely chopped
- Fresh garlic, finely minced
- Fresh or frozen dark cherries, pitted
- Diced tomatoes with green chilies, with liquid
- Apple cider vinegar
- Fresh ginger, finely minced
- Ground cinnamon
- Smoked paprika
- Maple syrup
- Fresh rosemary, finely chopped
- Liquid smoke (optional)
- Sea salt and black pepper, to taste
HOW To MAKE CHERRY BBQ SAUCE?
- Add olive oil to Instant Pot and select the “Sauté” function on the high-temperature setting. Add shallot, garlic, and sauté until soft and slightly golden for approximately 3-4 minutes.
- Turn Instant Pot off and add the 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. Ensure 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.
More Easy Instant Pot Recipes
I hope you enjoy this Cherry BBQ Sauce. If so, please leave a star ★★★★★ rating and a comment below! Follow along on Pinterest, Facebook, or Twitter for more delicious recipes!
Instant Pot Dark Cherry BBQ Sauce
Ingredients
- 2 tablespoons. extra virgin olive oil
- 1 medium shallot finely chopped
- 3 –4 cloves fresh garlic finely minced
- 2½ cups fresh 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 teaspoons 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
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
