Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Ultimate Instant Pot Pearsauce (5-10-5 Method)

Start to finish cook time: 20 minutes 
Effort Level: Low
Servings: 4 Jars (6oz a jar)

Since applesauce is my favorite recipe in the Instant Pot, I decided to try "pearsuace". I have been eating applesauce daily so I was ready for a change and this did not disappoint! It may have started me on a craze of what other fruits can I turn to sauce, because they always turn out so well.

One thing to note, this recipe is the first time I've encountered the infamous "Burn" notice when reaching pressure. It means you don't have enough water or too much acidity and the auto sensor is saying you are starting to burn. I opened the pot, added 1 tbsp of water (to add to the 2 tbsp of water already in the pot), stirred, and sealed again pot. Crisis averted and the sauce turned out great. This is why my recipe calls for 3 tbsp of water, any less and you may burn but anymore and it would be too watery. Like Goldilocks, has to be just right! I call this the 5-10-5 method, as it takes 5 minutes to pressurize then 10 to pressure cook and 5 to depressurize.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted from

  • 3lb bag of D'Anjou Pears (8 Pears)
  • 1 tsp cinnamon 
  • 1/4 tsp lime juice
  • 3 tbsp water
  • 1/4 tsp sugar (Optional)

  1. Peal the skin off your pears using a potato peeler and then slice into strips (you should be slicing around the core, see pictures below). Add strips to Instant Pot and dispose of cores.
  2. Add cinnamon, lime juice, water, and optional sugar to your pot. 
  3. Seal your Instant Pot and set to high pressure for 5 minutes.  Make sure the steam vent is in the sealed position. Allow for 5 minutes natural pressure release. So in total it should take about 15 minutes after prep: 5 pressurizing, 5 cooking, and 5 depressurizing. 
  4. Release any remaining steam, open pot, and mash pears using a manual potato masher.
  5. Using a canning funnel, fill into jars. It makes 4 jars and each jar has a little under 1-2 servings. 
If you are putting in the fridge, you can kip the following steps. If you are looking to store long term (pantry not fridge), than you will need to complete the additional step of properly sealing.
  1. To do this place sealed jars into a pot of water on med-high heat. 
  2. You will want to let it boil, frequently checking on the tops until they no longer make a "pop" noise when tapping. 
  3. Once they don't pop, carefully remove from the pot using tongs or oven mitt.
  4. Leave sitting on a kitchen towel until cooled. Store as desired.
Peel 3 pounds worth of pears.
Slice, cutting around the core and disposing core.
Add sugar, sliced pears, cinnamon, and lime juice to IP.
Set to 5 minutes high pressure, allowing for 5 minutes
pressurizing and 5 minutes depressurizing.
Once cooked, use potato masher to blend.
If you want extra smooth, you could use a blender stick instead.
Jar, if looking for pre-portioned servings.
If storing for long term use, follow standard jaring instructions above.