Ingredients
Fruits and Vegetables
- 6 apples, cored and roughly chopped (skins left on for extra fiber or peeled if preferred)
- 1 medium red beet (about 5 ounces), washed, peeled, and roughly chopped
- 16 ounces fresh strawberries (about 4 cups whole; frozen berries can be used)
Additional Ingredients
- 1½ tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1 cup water
Instructions
- Combine Ingredients: Place the chopped apples, peeled beet, strawberries, lemon juice, ground cinnamon, and water into the Instant Pot.
- Seal the Instant Pot: Secure the lid on the Instant Pot and lock it into place. Ensure the pressure valve is set to the sealing position.
- Cook Under Pressure: Set the Instant Pot to cook on HIGH pressure for 8 minutes. Note that the pot will take approximately 10 minutes to reach pressure before cooking starts.
- Release Pressure: Once the cooking cycle completes, perform a quick release by carefully switching the valve to venting to release all pressure.
- Puree the Sauce: Remove the lid carefully, then use an immersion blender to puree the mixture until it reaches your preferred consistency. Alternatively, let it cool slightly and blend in a regular blender.
- Cool and Store: The sauce may appear thin while warm but will thicken as it cools. Enjoy immediately or transfer to an airtight container and refrigerate for up to a week or freeze for longer storage.
Notes
- Keeping the apple skins adds extra fiber but can be removed for a smoother sauce.
- Frozen strawberries work well in this recipe if fresh are not available.
- The sauce consistency can be adjusted by varying blending time or adding less/more water.
- Use fresh lemon juice for the best flavor and natural preservation.
- Store leftover sauce in airtight containers to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes (plus 10 minutes to reach pressure)
- Category: Sauce
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
