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–+ servings

Instant Pot Blueberry Compote

blueberry compote
This Instant Pot Blueberry Compote is easy to make, and goes great with so many different foods!
David Murphy
Prep Time 5 minutes
Cook Time 13 minutes
Additional Time 5 minutes
Total Time 23 minutes
Serving Size 3 Cups

Ingredients

  • 3 cups fresh or frozen blueberries
  • ¼ cup real maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  • 1.   Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.
  • 2.   Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.
  • 3.   When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.
  • 4.   Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.

Notes

Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy!