Instant Pot Wild Goose Breasts with Cherry Sauce is a great recipe to keep on hand during the fall hunting season.  It is a family favourite in our house!

These goose breasts were rather small so the recipe made 4 servings.

The savoury cherry sauce complements the wild goose breasts really well.

Add your favourite sides to Instant Pot Wild Goose Breasts with Cherry Sauce and you will have a complete meal that your family or guests will love!

Spoon additional sauce over each individual serving so you can savour this rich flavourful sauce.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make Instant Pot Wild Goose Breasts with Cherry Sauce I put some olive oil into my Pot and turned on the Saute Normal function for 4 minutes.

When the Pot was hot I added the two goose breasts.

After searing both sides I removed the goose breasts to a plate.

Then I poured the juice from two tins of bing cherries into the Instant Pot.  I used the juice to deglaze the Pot.  

Removing any food bits from the bottom of the Pot is a very important step so that you will avoid the Burn message while the Pot is coming to pressure.

After deglazing the Pot I poured in the bing cherries from both cans along with some brown sugar, ground cinnamon, some beef broth mix powder and salt.

Then I put the trivet in the Pot.

I placed the two goose breasts back in the Pot on top of the trivet.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 7 minutes before turning the steam release handle to the venting position.

Then I removed the lid.

I removed the goose breasts and allowed them to rest on a serving tray covered with tinfoil.

After removing the breasts I turned the Instant Pot to the Saute Less function for 5 minutes.  I made a slurry of corn starch and water and stirred it into the cherry sauce until it boiled and thickened slightly.

Once the Pot shut off I left the sauce to simmer and sliced the goose breasts.

I spooned some of the cherry sauce over the breasts on the serving platter.

Serve Instant Pot Wild Goose Breasts with Cherry Sauce smothered in more cherry sauce and with your favourite sides.

I refrigerated the leftover sauce (needed the two cans to obtain the right amount of liquid for coming to pressure), and used it on a pork roast later in the week.  Very Good!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Wild Game Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Instant Pot Wild Goose Breasts with Cherry Sauce:

• 2 tbsp olive oil
• 1 1/2 lbs wild goose breast (2 small breasts)
• 796 ml Bing Cherries pitted in syrup (2 cans)
• 1 tbsp brown sugar
• 1 tsp beef broth mix powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
  After Cooking:
• 2 tbsp corn starch
• 2 tbsp water

How to Make Instant Pot Wild Goose Breasts with Cherry Sauce:

1. Add the olive oil to the Instant Pot and turn it to the Sautee Normal function for 4 minutes.
2. When it is hot add the goose breasts and sear on both sides.
3. Pour the juice from the cans of cherries into a measuring cup. If it does not measure 1 1/2 cups add a bit of water to make 1 1/2 cups.
4. Pour juice into the Instant Pot and use it to deglaze Pot. This means to scrape any food bits from the bottom of the Pot in order to avoid the Burn message while the Pot is coming to pressure.
5. After deglazing dump the bing cherries into the Pot.
6. Stir in the brown sugar, ground cinnamon, beef broth mix powder and salt.
7. Place the trivet in the Instant Pot and place the goose breasts on top of it.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 10 minutes.
9. Once the Instant Pot is done cooking, allow it to do a Natural Release for 7 minutes before turning the steam release handle to the venting position.
10. Remove the lid and carefully remove the goose breasts and trivet. Cover breasts with tinfoil and allow to rest.
11. Turn the Instant Pot to Saute Less for 5 minutes. Mix the corn starch and water to create a slurry.
12. Add the corn starch slurry to cherries in Instant Pot. Stir as it comes to a boil and begins to thicken.
13. When Pot turns off allow sauce to simmer and thicken a little more while you slice goose breasts and place them on a serving plate.
14. Spoon sauce over sliced goose breasts on serving plate.
15. Spoon more sauce over individual servings of goose breast.
16. Add your favourite sides and enjoy!