Instant Pot Blueberry Compote

A versatile blueberry compote for pastries, cheesecake and even ice cream! Super easy to make in your Instant Pot.

I recently came across this gem of a recipe for Blueberry Compote made in the Instant Pot and just had to give it a shot. I was skeptical of making it in my Instant Pot but since I’ve been super impressed with that device, I decided to give it a shot. The result was a delicious fruit filling with the perfect consistency that can be used over pastries, cheesecake or whatever else you can think of.

The most overrated tool: a pasta maker. Why make it when you can buy it? It’s a lot of work!

If you like how this Blueberry Compote turns out using the Instant Pot, you should try making my Instant Pot Applesauce recipe. Just as easy to make and tastes delicious.

The Instant Pot comes with several safety features. If you happen to encounter a “burn” message on your IP, make sure you read this page.

If you don’t already have an Instant Pot, you can get one right off their Official Website.

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5 from 1 vote

 

Instant Pot Blueberry Compote

A versatile blueberry compote for pastries, cheesecake and even ice cream! The best thing about this recipe is that your Instant Pot will take care of everything for you!

Prep Time4 mins

Cook Time1 min

Pressure Release10 mins

Total Time15 mins

Course: Jam & Jellies

Cuisine: American

Keyword: blueberry

Servings: 4

Calories: 94kcal

Author: Chef Rodney

Ingredients

• 1 lb Blueberries Fresh
• 1 Tsp Lemon Zest
• 2 Tbsp Lemon Juice
• 1/4 Tsp Ground Cinnamon
• 1/8 Tsp Salt
• 2 Tbsp Maple Syrup

how to make this recipe

• Add the fresh blueberries to your Instant Pot. Add lemon zest, cinnamon , salt and lemon juice.
• Pressure cook on manual at high pressure for 1 minute. Release the pressure after 10 minutes.
• After the pressure has been released, hit the cancel button then saute. Stir and break the blueberries. Add maple syrup. Mix well.

Equipment

• Instant Pot

Notes

→ You can also make this in a saucepan by adding the blueberry, lemon zest, lemon juice, cinnamon powder, and salt. Cook over medium low heat stirring occasionally until the blueberries burst. Remove from heat and add maple syrup and mix well.

Nutrition

Calories: 94kcal | Carbohydrates: 24g | Sodium: 74mg | Potassium: 109mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1.2% | Vitamin C: 17.6% | Calcium: 2.1% | Iron: 1.8%

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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