Learn how to make Yumilicious Instant Pot Blueberry Compote. 5-ingredient Sweet Blueberry Sauce will lure you to your next bite. Great topping for cheesecake, yogurt, pancakes, waffles, ice-cream. Great DIY Christmas Gifts!
Our third #ChristmasGive Challenge Recipe: Instant Pot Blueberry Compote Recipe!
What is the #ChristmasGive Challenge?
For December, we’ll be publishing a series of New Instant Pot #ChristmasGive Recipes.
We’re launching this #ChristmasGive Challenge to honor Jacky’s extraordinary homestay family.
Our hope is to encourage you to make these delicious homemade gifts for your family, friends, or even strangers. Come join us!
Together we can make our world a better place.
Share Happiness One #ChristmasGive at a time
Read the Story + How to Participate: #ChristmasGive Challenge
Download Printable Tags: Free Printable Christmas Gift Tags
Instant Pot Blueberry Compote is Great for:
- Cheesecake: Yes, cheesecake deserves to be a category on its own 😛
- Breakfast Topping: pancakes, waffles, french toast, oatmeal, scones, yogurt, bread, crepes…
- Dessert: cakes, pastries, cake fillings, ice-cream…
- Homemade Gift of Love: DIY blueberry sauce as gift in a jar
Time to make Blueberry Compote in Instant Pot!
Step-by-Step Guide: Instant Pot Blueberry Compote
Ingredients for Instant Pot Blueberry Compote
- 1 pound (454g) blueberries, washed
- 1 tsp (2g) lemon zest
- ~2 tablespoons (27ml) juice from ½ lemon
- ¼ teaspoon cinnamon powder
- A pinch of salt
- Sweetener: 2 tablespoons (30ml) maple syrup OR (25g) white sugar
Tools for Instant Pot Blueberry Compote
Wash Blueberries
Rinse 1lb (454g) Blueberries under cold running water.
Pressure Cook Blueberries
If desired, reserve ⅓ blueberries (for texture) and place remaining blueberries in Instant Pot.
Add 1 tsp (2g) lemon zest, ¼ tsp cinnamon powder, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 1 minute, then 10 minutes Natural Release.
*Pro Tip: The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over.
Open the lid carefully.
Make Instant Pot Blueberry Compote
Turn heat to medium (Instant Pot: Click Cancel button, then Sauté button).
Stir and break the blueberries with a wooden spoon.
Add in the remaining blueberries.
Taste the sweetness. You may not need to add any sweetener. If it is not sweet enough, add in roughly 2 tbsp (30ml) maple syrup OR 2 tbsp (25g) white sugar (stir and taste after every tablespoon).
Stir a few times to thicken the blueberry compote. Taste and add more sweetener if desired.
*Pro Tip: when the blueberry sauce turns glossy, it’s a hint it’s done. If it looks a bit thinner than your desired consistency, keep in mind that it’ll further thicken a little as it cools.
Chill & Store Instant Pot Blueberry Compote
The blueberry compote will thicken as it cools down.
*Storage Tip: Homemade blueberry compote can be store in the fridge for 10 – 12 days.
Instant Pot Blueberry Compote
Ingredients
- 1 pound (454g) blueberries , washed
- 1 tsp (2g) lemon zest
- 2 tablespoons (27ml) freshly squeezed lemon juice (from ½ lemon)
- ¼ teaspoon cinnamon powder
- A pinch of salt
- 2 tablespoons (30ml) maple syrup or (25g) white sugar (Sweetener)
Equipment
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Instructions
- Pressure Cook Blueberries: If desired, reserve ⅓ blueberries (for texture) and place remaining blueberries in Instant Pot. Add 1 tsp (2g) lemon zest, ¼ tsp cinnamon powder, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.Close lid and pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully.
- Make Instant Pot Blueberry Compote: Turn heat to medium (Instant Pot: Click Cancel button, then Sauté button). Stir and break the blueberries with a wooden spoon. Add in the remaining blueberries. Taste the sweetness. You may not need to add any sweetener. If it is not sweet enough, add in roughly 2 tbsp (30ml) maple syrup OR 2 tbsp (25g) white sugar (stir and taste after every tablespoon). Stir a few times to thicken the blueberry compote. Taste and add more sweetener if desired.
- Chill & Store: The blueberry compote will thicken as it cools down. Homemade blueberry compote can be store in the fridge for 10 - 12 days.
Stovetop Instructions:
- Wash Blueberries: Rinse 1lb (454g) blueberries under cold running water.
- Cook Blueberry Compote: In a saucepan, add blueberry, lemon zest, lemon juice, cinnamon powder, and salt. Cook over medium low heat until blueberries burst. Occasionally stir with a wooden spoon.
- Sweeten: Once the blueberries have burst, smash some of the blueberries to release their pectin. Taste and sweeten with maple syrup or white sugar until desired sweetness. Give it a few quick stir and the compote will thicken slightly as it cools.
Notes
Nutrition
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