Instant Pot Peach Sauce Recipes

INSTANT POT PEACH COMPOTE & PEACH APPLESAUCE

Steps:

• Add everything to the Instant Pot and close the lid
• Set the valve to SEALED.
• Set button to High Pressure for 1 minute and do a quick release
• Stir the mixture until thick or add cornstarch if you need to thicken it up.
• Serve warm or cold.

INSTANT POT JALAPENO HOT SAUCE RECIPE

Steps:

• For the pressure cooker, add the jalapeños, water, garlic and salt to your Instant Pot. Put on the lid and move the pressure valve to sealing.
• Cook on high pressure for 2 minutes. Let the pressure release naturally.
• Add the vinegar, agave or other sweetener, tequila and lime juice to the pot or carefully pour the hot pepper mixture into your blender with the rest of the blender ingredients.
• Either way, blend until smooth.
• You can strain if you want to, but I leave it as is.
• Pour into jars and store in the fridge up to 2 months, or freeze. Be sure to share some with your friends.

INSTANT POT CHIPOTLE PEACH BBQ SAUCE

Steps:

• Add all of the ingredients to the pressure cooker pot and stir well. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
• When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
• Blend until smooth with an immersion blender or a high speed table top blender. Use immediately or transfer to glass jars and refrigerate for up to 2 weeks. Also freezes well in freezer safe resealable bags.

SPICED PEACH BUTTER IN INSTANT POT

Steps:

• Add the sliced peaches to the instant pot.
• Also add brown sugar and lemon juice, mix everything well.
• Close the instant pot with lid in sealing position and cook in high pressure for 15 minutes.
• Once the cooking is done, the pot will beep and wait for a natural pressure release.
• Once the pressure is all released, carefully and slowly open the lid.
• Mash the contents using a potato masher (if you want a very smooth consistency for the peach butter you may also use an immersion blender to puree the contents now or you can wait until the contents are cooled enough so you can run it through a blender).
• Add the vanilla extract, cinnamon powder and nutmeg powder also, mix well.
• Simmer the contents (using saute function) for about 20 minutes, while you continue to stir and mash (its important to stir the contents so it won;t burn at the bottom of the pot).
• Once the butter consistency is almost reached, also add the real dairy butter (optional, this is just for flavor), mix well and simmer for another couple of minutes.
• Allow the peach butter to cool down, then transfer it to clean, dry and air tight glass jars and store in refrigerator for a couple of weeks time. You can easily spread this on your toast or enjoy with waffles, pancakes etc or you may stir this into yogurt, ice creams etc as you wish.

INSTANT POT CHICKEN BREAST WITH PEACH BBQ SAUCE AND SALSA

Steps:

• Directions for Peach BBQ sauce :
• Add all of the ingredients to the pressure cooker pot and stir well.
• Secure the lid and turn pressure release knob to a sealed position.
• Cook at high pressure for 15 minutes.
• When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
• Blend until smooth with a blender
• Place into a sealed container and set aside
• Cooking chicken in Instant Pot directions:
• In Instant pot bowl, add in the ½ C water and ½ C bbq sauce
• Add the chicken breast, meaty side up.
• Secure your instant pot lid
• Set your Instant pot to high and set cook time for 10 minutes
• Do a quick release and open lid
• Preheat oven to hi broiler
• Place the chicken onto a broiler pan and brush with the peach bbq sauce
• Place into the chicken into the oven for 2-3 minutes to get a nice slight crispy bbq glaze
• Top chicken onto a bed of rice and add the peach salsa

SAVORY PEACH SAUCE RECIPE

Steps:

• PEEL AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
• MAKE THE SAUCE: In a medium saucepan (I use the same one as above), put in all ingredients. Heat to Medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed. Serve hot or cold with chicken, fish, pork or grains.

HOMEMADE PEACH APPLESAUCE

Steps:

• If have a food mill or want to keep the skins on just core/pit the peaches and apples. Otherwise peel them first before removing the core/pit.
• Quarter the peaches and apples and add to the Instant Pot
• Add enough water to cover the bottom of the pot about 1/3 to 1/2 of cup.
• Set to high pressure for 5 minutes. Seal the pot.
• Allow the pot to naturally release before opening.
• If using a food mill, run through the food mill now, over top a bowl.
• Once cooled enough to taste, check for sweetness. Add honey or sugar if desired.
• If sauce is too thin, put back in the Instant Pot and hit the saute bottom. Don't walk awake. Stir the sauce regularly until the desired consistency.

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

INSTANT POT PEACH CHICKEN RECIPE IN HONEY BALSAMIC SAUCE

Steps:

• In a bowl coat Chicken with Salt, Pepper and Flour. Dip them in beaten eggs.
• Heat Canola Oil in the Instant Pot over saute mode. As the oil shimmers, add the Chicken pieces and saute until golden brown on both sides. Once the chicken browns, remove them from the pot.
• Now, add the chopped Red Onions and chopped Peaches in the same pot. Saute until the Onions turn translucent and the Peaches reduces.
• Now, pour in some honey, balsamic vinegar, Dijon Mustard, Salt & Pepper. Make a Cornstarch slurry by combining Cornstarch with Water and pour this into the sauce. Toss until combined.
• Add the Chicken back into the pot. Toss until combined.
• Add some dried Oregano and red pepper flakes. Deglaze the pan with some water. Toss until combined. Allow to simmer for 2 minutes so that the sauce thickens. Finally, garnish with chopped Cilantro and serve hot with rice.

INSTANT POT PEACH APPLESAUCE (21 DAY FIX, ULTIMATE PORTION FIX, WEIGHT WATCHERS)

Steps:

• Peel and core your apples. Slice your peaches. You can leave the skin on the peaches or remove it.
• Dump all the slices into you Instant Pot or Crock Pot. Add the lemon, honey, water, and pumpkin pie spice or cinnamon.

INSTANT POT PORK CHOPS WITH PEACH SALSA

Steps:

• Combine all peach sauce ingredients in a high-speed blender or food processor. Blend for 1-2 minutes, or until completely smooth.
• Set the Instant Pot to the saute function. Drizzle 1 tablespoon olive oil in the pot and place pork chops in a single layer. Sprinkle with ½ teaspoon salt. Brown for 1-2 minutes per side and then remove from the pot.
• Drizzle 1 tablespoon olive oil and add chopped red onions. Saute for 4-5 minutes, or until almost cooked through.
• Add broth to deglaze the bottom of the pot, making sure to scrape any pieces that are stuck.
• Add peach sauce and pork chops to the Instant Pot. Lift up the chops so there is adequate peach sauce beneath them. Seal the Instant Pot with the lid, turn the pressure release valve to sealed, and set the pressure to High for 6 minutes.* Allow a natural pressure release for 5 minutes.
• In a small bowl whisk together the cornstarch and warm water. Remove pork chops from Instant Pot and add slurry water. Whisk until the sauce is thickened up.
• While pork chops are cooking, combine peach salsa ingredients in a medium-sized bowl and toss to combine.
• Serve pork chops over rice or cauliflower rice with peach salsa and enjoy!

INSTANT POT PEACH APPLE SAUCE

Steps:

• Remove skin from peaches and cut into chunks. Peel, core, and dice apples.
• Place peaches and apples in Instant Pot inner pot. Add apple juice, lemon juice, cinnamon, honey, and salt. Stir.
• Cook on high pressure for 7 minutes. Let natural release for 10 minutes. Use an immersion blender, or transfer apple sauce to blender, to process until desired texture is reached.

INSTANT POT PEACH CHICKEN & BASIL

Steps:

• Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
• Add 2 sliced peaches, ¼ cup balsamic vinegar, garlic, chicken stock, chicken, and remaining ¾ teaspoon salt to the pressure cooker.
• Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
• When the pressure cooker timer is done, quick release the pressure.
• Remove the chicken, and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the remaining 1 tablespoon balsamic, stirring to combine with the sauce. Taste and add additional salt if desired.
• Serve the chicken and sauce topped with 2 sliced peaches, a sprinkling of basil, and hot sauce to taste.

INSTANT POT PORK CHOPS IN SPICY PEACH SAUCE

Steps:

• Place the canola oil into the Instant Pot and turn it on saute.
• Add the pork chops.
• Brown the chops, turning once, for 6 minutes.
• Remove pork chops and deglaze bottom of Instant Pot with red wine.
• Place pork chops back into the Instant Pot.
• Drain the peaches but reserve the juice.
• Place the reserved juice into a mixing bowl.
• Add the tomato sauce, water and soy sauce and stir until blended together.
• Add the rosemary, thyme, basil and cayenne pepper and stir until blended in.
• Pour the mixture over the top of the pork chops.
• Lay the peaches evenly over the top.
• Cook on high pressure for 15 minutes.

LIGHT INSTANT POT PEACH CHEESECAKE

Steps:

• Add the crackers to a food processor and grind into crumbs. Add the sugar, butter and yoghurt and mix until well combined. The mixture will start to stick together.
• If using pre-ground cracker crumbs, mix them with the sugar, butter and yoghurt in a bowl.
• Transfer the crumb mixture to a springform cake tin (we used a 7-inch tin).
• Press the crumbs into the bottom of the cake tine, spreading it into the edges. We like to make the edges spread up the walls of the cake tin. Pop the tin in the freezer for 10-15 minutes to set.
• Prepare the cheesecake filling. Add the cream cheese to a large bowl and whip with a hand-held electric whisk or a standing mixer fitted with the paddle attachment. Using low speed, beat the cream cheese for 15-20 seconds. Add the sweetener or sugar and beat for 10 seconds until combined. Add one egg at a time and beat on slow speed briefly to incorporate. Finally, add in the flour, Greek yogurt, vanilla and chopped peaches. Beat together for 15 more seconds until well incorporated.
• Make a long sling out of a piece a foil. Bring a kettle or a small of water to a boil.
• Insert the trivet into the Instant Pot and fold the handles. Add 1.5 cups of boiling hot water. Using boiling water will speed up the pressurizing and reduce condensation inside the pot.
• Take the cake tin out of the freezer. Pour in the cheesecake filling and tap the tin on the table a few times to burst air bubbles in the mix.
• Place the cake tin on top of the foil sling, in the middle, and transfer carefully into the Instant Pot. Add a piece of foil over the cake and fold the edges down. This will protect the top of the cheesecake from condensation moisture.
• Close the lid, lock and make sure the top valve is pointing to Sealing. Set the Instant Pot to Manual/Pressure Cook, HIGH pressure for 30 minutes.
• Allow 15 minutes for natural pressure release. Remove the cake tin and foil and check the cake. It should be set but might still be a little wobbly in the middle. Let it cool down for 15-20 minutes, then pop in the fridge to set to 6-8 hours.
• Remove from fridge and lift the foil off. Use a knife to cut between the edges and the tin walls to release the cake. Transfer to a plate for decorating. We like a mixture of canned and fresh peaches on top and the toasted almonds add a lovely nutty flavor and crunch.

PEACH COMPOTE IN INSTANT POT - PEACH SAUCE FOR ICE CREAMS & PANCAKES

Steps:

• Wash, peel and pit the peaches (discard the pit) and slice in medium sized pieces.
• Add the peach slices to the instant pot.
• Also the sugar and vanilla extract to the instant pot, mix well with the peaches so the sugar will dissolve.
• Close the instant pot with lid in sealing position and cook in high pressure for 7 minutes.
• Once done, press 'keep warm/cancel' button and wait for a natural pressure release.
• If you are in a hurry, you may do a careful, controlled gradual manual pressure release after about 12 minutes.
• Once the pressure is all released, carefully open the lid of the instant pot.
• Stir the contents & mash the peaches using a potato masher depending on the preferred consistency you want for the sauce (you do not need to mash this a lot since we are making peach sauce, unless you want a very smooth consistency for the sauce).
• Press saute, simmer the contents for another couple of minutes so the sauce will thicken.
• If you simmer for more time, the sauce will further thicken and the consistency can become similar to that of jam. Also, keep in mind that the sauce will natuarally thicken more as it cools down.
• Once the sauce is done, it is a good idea to transfer the inner pot to a safe, cool area, to avaoid further thickening of the sauce.
• Carefully transfer the prepared peach sauce to bowls so it will cool down more easily.
• Once the sauce reaches the room temperature, you can transfer the sauce to clean, dry, air tight glass containers and store this in the refrigerator for about a week!

INSTANT POT PEACH CRISP DESSERT

Steps:

• Chop your peaches into small squares and add to your instant pot. Add cinnamon, brown sugar, and water in the bowl of the Instant Pot. Stir to combine. In a medium bowl, add the melted butter, rolled oats, flour, brown sugar, and salt. Stir to combine. Spread the oat mixture over the top of the peaches. Place the lid on the Instant Pot and set it to pressure cook for 8 minutes. When finished cooking, do a quick release and remove the lid. Keep the Instant Pot on and allow the sauce to simmer for 5 to 10 minutes until it begins to thicken.

INSTANT POT PEACH COMPOTE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as an Instant Pot) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

INSTANT POT LIP-SMACKING PEACH COBBLER RECIPE

Steps:

• Arrange peaches, with any accumulated juices in the prepared souffle dish
• In a medium bowl, whisk together baking mix, 1/3 cup brown sugar, and nutmeg. Whisk in milk just until moistened and a few lumps remain. Pour evenly over peaches.
• Add 1.5 cups hot water to the inner pot and place the steam rack in the pot. Place a crisscross foil sling on the rack and place the souffle dish in the sling on the rack and place the souffle dish in the sling
• Close and lock the lid and turn the steam release handle to sealing. Set your Instant Pot to pressure cook on High for 20-minutes
• When the cooking time is done, press Cancel and let stand, covered, for 10-minutes, then turn the steam release handle to venting. When the float valve drops down, remove the lid and foil. A tester inserted in the center of the cobbler should come out clean (If more cooking time is needed, continue pressure cooking on High for 2-minutes, then quickly release the pressure)
• Meanwhile, preheat broiler with rack about 7 inches from the heat.
• Using the foil sling, remove the dish from the pot. Sprinkle with the remaining brown sugar. Broil for about 5 minutes or until topping is browned. Let cool on the rack and serve warm or at room temperature.

INSTANT POT PEACHY BBQ CHICKEN - DUMP AND GO DINNER

Steps:

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place chicken thighs in bowl. Pour remaining ingredients on top of chicken. If time allows, let marinate in the refrigerator for an hour. Place contents from bowl into Instant Pot. Lock lid into place and seal steam nozzle. Cook on high pressure for 15 minutes. Let pressure release naturally for 5 minutes then release any remaining pressure. Set Instant Pot to saute to thicken sauce for a few minutes, if desired.

INSTANT POT SPAGHETTI SAUCE

Steps:

• Add whole, uncut tomatoes into instant pot along with garlic, Italian seasoning, salt, sugar and water.
• Cook on high pressure for 20 minutes with a quick pressure release.
• When you open the instant pot you will see all the liquid that was released from the tomatoes.
• Remove roughly 4 cups of liquid from the tomatoes, this can be saved for soups or other uses or discarded.
• If you want to remove the skins from the tomatoes, you can do so now by carefully peeling them. The skins should come away easily from the whole tomatoes, you can run them under cold water to help this process. If you don't mind the skins in the sauce then skip this step. After peeling, return the tomatoes to the instant pot.
• Use an immersion blender to blend the tomatoes or place tomatoes into a vented blender or food processor being careful not to get burned.
• Once tomatoes are blended, turn instant pot on the sauté setting and simmer for 10-15 minutes or until sauce is to desired consistency. Stir sauce occasionally during this process. If sauce starts to pop and splatter, place instant pot lid loosely over the pot with the vent in open position so steam can escape but the popping sauce cannot.
• Once sauce is to desired thickness, you can use immediately, store in the refrigerator for about 1 week or freeze in a bag or container for about 6 months to a year or you can water bath can this sauce, directions for that are below.
• Canning Instructions:
• To bottle this spaghetti sauce you will need to add either 1/2 teaspoon citric acid or 2 tablespoons lemon juice to your fully cooked sauce.
• Place sauce into a clean jar, you can use 2 pints or 1 quart for this sauce.
• Fill jar up leaving a 1/2 inch head space at the top of the jar.
• Clean the jars rim then place the lid on and only tighten lid ring until it's shut but not tight, don't over tighten (the air needs a place to escape through when it's canned).
• Place into a hot water canner that has boiling water and process for 35 - 40 minutes, taking note that higher elevations may need additional processing time.
• Remove from canner and place on a counter for 24 hours. The seal should form and the lid will have no bounce or give in the center. If the lid pops when the center is pressed on or bends-in excessively then the jar didn't seal. Remove the lid and repeat the processing steps. Store on the shelf for up to a year.