Instant Pot Poached Pears

How to Make Instant Pot Poached Pears

1. 1

   Step 1: Prepare the pears

   Peel each pear from top to bottom, leaving the stem intact if you like for presentation. Use a small melon baller or paring knife to core a bit of the base so the liquid can penetrate; pat pears dry and set aside.

   For this step

   • 4 mediumBosc or Anjou pears, ripe but firm
   
2. 2

   Step 2: Make the poaching liquid

   Pour the water into the Instant Pot and stir in the granulated sugar until mostly dissolved. Add the vanilla extract, cinnamon stick, lemon zest and juice, and a pinch of salt, tasting to adjust sweetness if desired.

   For this step

   • 1 cupWater
   • 1/2 cupGranulated sugar
   • 1 tspVanilla extract
   • 1 stickCinnamon stick
   • 1 largeLemon (zest and 2 tbsp/30 ml juice)
   • a pinchPinch of salt
   
3. 3

   Step 3: Pressure cook the pears

   Place the trivet or a steamer basket in the pot and stand the pears upright on it, packing them snugly but not crushed. Lock the lid, set valve to sealing, and pressure cook on High for 6–8 minutes depending on ripeness (6 for firmer texture, 8 for very soft). When the cook finishes, allow a 10-minute natural pressure release, then quick-release any remaining pressure and carefully remove the lid.
   
4. 4

   Step 4: Reduce the liquid into a glaze

   Transfer pears to a serving dish and remove the cinnamon stick. Switch the Instant Pot to Sauté and simmer the poaching liquid until it reduces and slightly thickens, about 4–6 minutes. Stir in the butter until melted to create a glossy glaze; taste and adjust with a squeeze of lemon if needed.

   For this step

   • 2 TbspUnsalted butter
   
5. 5

   Step 5: Finish and serve

   Spoon the warm glaze over the pears, coating them generously. Serve warm or at room temperature with a dollop of vanilla ice cream, whipped cream, or Greek yogurt and a sprinkle of cinnamon if you like.
   
6. 6

   Step 6: Storage and make-ahead

   Cool any leftover pears and store them submerged in the poaching syrup in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a saucepan or microwave and spoon reduced syrup over before serving.
   

1. Peel each pear from top to bottom, leaving the stem intact if you like for presentation. Use a small melon baller or paring knife to core a bit of the base so the liquid can penetrate; pat pears dry and set aside.
2. Pour the water into the Instant Pot and stir in the granulated sugar until mostly dissolved. Add the vanilla extract, cinnamon stick, lemon zest and juice, and a pinch of salt, tasting to adjust sweetness if desired.
3. Place the trivet or a steamer basket in the pot and stand the pears upright on it, packing them snugly but not crushed. Lock the lid, set valve to sealing, and pressure cook on High for 6–8 minutes depending on ripeness (6 for firmer texture, 8 for very soft). When the cook finishes, allow a 10-minute natural pressure release, then quick-release any remaining pressure and carefully remove the lid.
4. Transfer pears to a serving dish and remove the cinnamon stick. Switch the Instant Pot to Sauté and simmer the poaching liquid until it reduces and slightly thickens, about 4–6 minutes. Stir in the butter until melted to create a glossy glaze; taste and adjust with a squeeze of lemon if needed.
5. Spoon the warm glaze over the pears, coating them generously. Serve warm or at room temperature with a dollop of vanilla ice cream, whipped cream, or Greek yogurt and a sprinkle of cinnamon if you like.
6. Cool any leftover pears and store them submerged in the poaching syrup in an airtight container in the refrigerator for up to 4 days. Rewarm gently in a saucepan or microwave and spoon reduced syrup over before serving.