12 ounces fresh raspberries
1 cup sugar
2 tablespoons fresh lemon juice
2 egg yolks
2 tablespoons butter


1. Add the sugar, raspberries and lemon juice to the instant pot. Stir to mix.
2. Secure the lid and select high pressure. Cook for 1 minute and turn off pot when timer is up. Use natural release after 5 minutes. Release any remaining pressure with quick release.
3. Use a fine mesh strainer to puree the raspberries and remove the seeds.
4. Take a small bowl and whisk yolks. Gradually pour the hot raspberry puree into the beaten yolks. Add the mixture to the pot.
5. Choose SAUTE function and bring to a boil while stirring continuously. Stir in butter after turning pot off. Cool to room temperature after placing in a storage container. Refrigerate until ready to serve.