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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