Instructions

• Start by rinsing those fresh strawberries and chopping ’em up fine. Toss strawberries with water and sprinkle gelatin over them to bloom. Let ’em sit for 5 minutes.
• Turn your pressure cooker on saute mode and gently heat the strawberry and gelatin mix. Stir it so gelatin dissolves fully. Then, add sugar, syrup (or honey), and salt. Stir until sugar melts and mixture thickens a bit.
• Put the lid on the pressure cooker tight. Make sure the valve is set to sealing and wait for that float valve to pop up.
• Cook on high pressure for 1 minute only. Don’t go longer or it might mess with the texture.
• Let it natural release for 15 minutes. This slow drop in pressure helps the gooey marshmallows set just right.
• Remove the lid carefully once that float valve drops. Hit your mixer on high speed and add vanilla. Beat until fluffy and shiny, which takes about 10 minutes.
• Quickly spray a pan and dust with powdered sugar and cornstarch mix. Pour the marshmallow batter in and let it sit for at least 4 hours or overnight. When it’s set, cut into squares and toss 'em in more powdered sugar mix so they don’t stick.