Instant Pot Fresh Berry Compote
Berry Compote is a quick, easy-to-make fruit topping. Simply place sweet fresh strawberries and blueberries in your Instant Pot and you’ve got the perfect topping to your favorite desserts, breakfast treats, and more.
As you may know, Instant Pot cheesecakes are a favorite at my house. As are pancakes, waffles, and ice cream. And the one addition that’s always guaranteed to upgrade each of these delicious meals?
A homemade fresh berry compote.
This compote recipe is the perfect balance of tart and sweet. It has all the natural fruit flavors of blueberries and strawberries, in a spoonable, drizzle-able sauce.
And it really couldn’t be easier to make, thanks to our Instant Pot / pressure cooker. Unlike stovetop recipes, there’s no fear of boiling over or making a sticky mess!
Update: We use generous helpings of this berry compote on everything from breakfast to dessert, so we updated the post and recipe just in time for summer berries. Enjoy!
How to Make Berry Compote in Your Instant Pot / Pressure Cooker
This easy Berry Compote recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If you’re used to making fruit compote on the stovetop, you’ll notice a few differences in this pressure cooker recipe. For starters, it’s cleaner, quicker, and easier.
This pressure cooker recipe is as simple as tossing in your ingredients, bringing the pot up to pressure, releasing, and mixing in a simple cornstarch slurry.
Be sure to let the slurry boil for a minute or so after adding. This ensures there’s no raw starch flavor in your berry compote.
How Much Liquid to Add to Make the Berry Compote
This recipe is a little different from the majority of other Instant Pot recipes because it doesn’t add cooking liquid at the beginning.
As the fruit cooks under pressure, it releases water, which becomes your cooking liquid.
This means that Instant Pot berry compote has a stronger, fruitier flavor that’s less diluted by additional cooking water.
💡 Tip: If you’re nervous about making this berry compote recipe without adding water, you can always use the pot-in-pot method.
• Place the ingredients in a 7×3-inch cake pan.
• Place a trivet and 1 cup water in the pressure cooking pot.
• Use a sling to carefully lower the cake pan onto the trivet.
• Continue with the recipe as directed.
What Fruit Is Best for Instant Pot Berry Compote?
I love using fresh blueberries and strawberries for this compote recipe. However, any fruit with a high water content is great for compote in the pressure cooker. Think
- Cherries
- Peaches
- Plums
- Pears
You can also use berries like raspberries and blackberries, as long as you don’t mind the seeds. (They taste delicious and cook up amazing!)
Can I Use Just One Fruit?
I like to add a small amount of blueberries because they give the topping a deeper, rich red color. However, if you want to omit the blueberries from this recipe, you can.
If you want a blueberry-only version, see my blueberry compote recipe.
Can I Use Frozen Fruit to Make Berry Compote in the Instant Pot / Pressure Cooker?
While our recipe calls for fresh berries, you can definitely make this compote with frozen strawberries and blueberries if you like. Follow the steps in my blueberry compote recipe.
If you opt for frozen fruit, be sure that it’s no-sugar-added. The sugar in the recipe helps the berries release their liquid as they cook. (Essentially, the berries macerate as they cook under pressure.)
Also, for strawberries, for the best results, I recommend using sliced frozen strawberries.
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Instant Pot Berry Compote
Fresh, juicy strawberries and blueberries cook up quick in this Instant Pot Berry Compote. You're just a few minutes away from taking your favorite desserts and breakfasts to a new level.
Ingredients
- 2 cups sliced fresh strawberries
- 1 cup blueberries, divided
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add the strawberries, 1/3 cup blueberries, sugar, and lemon juice to the pressure cooking pot, and stir to combine.
- Lock the lid in place and select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk together cornstarch and water. Add to compote in pressure cooking pot. Bring to a boil using the saute function, stirring constantly. Stir in remaining blueberries.
- Transfer to a storage container and cool to room temperature, then refrigerate until ready to serve.
Notes
*The compote will thicken once cooled. However, If you prefer your compote thicker and more syrupy, add an additional 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
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Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving: Calories: 101Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 0g
Nutrition information is calculated by Nutritionix and may not always be accurate.
How to Use Homemade Berry Compote
The possibilities are endless when it comes to upgrading your favorite treats with this Berry Compote.
Here are some of my family’s favorite recipes to enjoy with a heaping scoop of Instant Pot compote:
- Black Forest Instant Pot Cheesecake gets a decadent dressing of our sweet-tart cherry compote.
- Instant Pot Lemon-Ricotta Cheesecake from Two Sleevers is a stunning white and light pressure cooker cheesecake that’s just missing a drizzle of fruity compote.
- Meyer Lemon Pressure Cooker Cheesecake is sweet, tart, and full of springtime flavor. It’s especially tasty with our blueberry compote on top.
- Red, White, and Blue Berry Puff Pastry Parfaits are made for the Fourth of July, but who says you can’t enjoy them all year long with quick and easy berry compote?
- Dress homemade Roasted Strawberry Ice Cream up with a second strawberry layer of compote!
- Pressure Cooker Hollywood Two-Toned Cheesecake is a classic dessert that looks so elegant with a swoop of dark and sweet fruit sauce.
- Instant Pot / Pressure Cooker Raspberry Orange Bread Pudding is creamy, soft, and a bit tart, thanks to citrus.
- Why not start the day on a sweet note by topping Pressure Cooker Breakfast Farro with a swirl of fruity berry compote?
- Instant Pot / Pressure Cooker Raspberry Cheesecake will make a berry trifecta, topped with strawberry-blueberry sauce. The perfect summer dessert!
You can also keep things simple and drizzle your Instant Pot berry compote onto vanilla ice cream, yogurt, or on a warm biscuit. Yum!
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Hi! Would this work with raspberries, do you think? I was hoping maybe adding a suggested amount (?) of sugar would sweeten it up. I just have soooo many ready to use and love your compote! Thanks for the advice! <3
Hi Rene – yes, this recipe should work well with just raspberries. If the raspberries are really tart, you could add an extra 1/4 cup of sugar. Enjoy!
Hi Barbara , This is Rayann. I am intrested in making this compote but was wandering do you think this would work in the pc with frozen blueberries and frozen strawberries? I have a bunch in my freezer to use up.
Hi Rayann – yes, frozen fruit works as well. I used frozen blueberries in this recipe https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/ Enjoy!
Made this compote with a bag of Trader Joe’s frozen strawberries and some frozen blueberries. Easy and delicious.
Thanks for sharing Diane!
Can any fruit be made into a compote like this? Like Mango? Apples? What about grapes?
Many fruits that release a lot of juice when they cook can be made into a compote. Apples you’d get applesauce. I’m not sure if Mangos release enough juice but you could add a berry with them. I’ve never had a grape compote but you could definitely give it a try. Let me know what you try.
I have always been a savory person and now you’ve got me hooked on sweets. Thanks, Barbara. This is really good!
I gave some of it to family so I wouldn’t eat it all to myself.
I made this just now and it is, oh so good!
I like that the bulk of the blue berries are added at the end, it gives the compote more texture. I’ll be making a tripe batch next for a Mother’s Day celebration this weekend. It will top cheesecakes! I can’t wait!
Thank you for sharing. I found you via this recipe on Pinterest and will be browsing for more amazing eats.
So glad you found me and that you loved it. Have a wonderful Mother’s Day.
I just wondered if I could adapt this to blackberries? My daughter wants blackberry cobbler for her birthday. I LOVED how the blueberry compote came out and just wondered if you thought I could just sub the blackberries for the blueberries and strawberries. What do you think?
Hi Krista – nice to hear you loved the compote. You’ll have a lot of seeds if you use all blackberries. I’d be tempted to pressure cooker blueberries and then add the fresh blackberries. But if you don’t mind the seeds, I don’t see a reason it wouldn’t work well. Let me know if you try it.
Sounds amazing. How long would it last in the fridge? Or could you freeze it?
Hi Leslie – I would use it within a week in the fridge. I haven’t tried it, but I think it should freeze well.
Can I double or quadruple this recipe? I have 20 pounds of fresh blueberries I want to make quick progress through. And could I just do blueberries? I don’t have strawberries.
Hi Michelle – actually, I just posted an all blueberry version this morning https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/. You could certainly double the recipe with no problem, and maybe quadruple the recipe. Don’t exceed the maximum fill line – it will take longer to come to pressure with a quadruple batch, so you may want to reduce the cook time a minute and I would make sure the sugar was dissolved in the lemon juice before adding the blueberries. Let me know how it goes 🙂
Barbara,
I use your website several times a week but I have never commented. This compote changed the lurking part! It is out of this world as are the rest of your pressure cooking recipes!
For readers who may need these changes, here’s what I did. I doubled the recipe to use for yogurt during the week, in addition to the cheesecake. I had fresh blueberries but only frozen strawberries. They worked just fine. I thawed them only enough to cut them. I reduced the sugar in the recipe because of a diabetic husband. We reduce the sugar is almost any recipe we use. I used a half cup of white sugar and a half cup of coconut sugar (lower glycemic index) and it was plenty for us. But our taste buds are very sensitive since I reduce sugar in most desserts. I only had 2 T of lemon juice and used that in the dubled recipe.
Thanks for your awesome website!
Denise
Hi Denise! Thanks for taking the time to comment and share you tips on making this recipe more diabetic friendly. So glad you’re loving my recipes. Hugs!
I just keep coming up with new Uses for this stuff, it’s so good! This week I made a Pressure cooker breakfast cake, put scoops of the compote Into the batter and swirled it throuought. My kids thank you again for the being the source of so many good breakfasts ?
Hi Marci – I love the sound of a breakfast cake. That’s definitely right up my alley. Great idea!
Thanks for the yogurt link Barbara! The compote is delicious! I swirled it into my yogurt and froze it in Popsicle molds. My kids were in heaven and what a healthy way to cool down!
What a fun idea!
Do you think this would work with Splenda – Hubby can’t have sugar
Hi Lorie – I think I’d cook it without any sugar and then add Splenda to taste at the end.
Barbara, did you do this in your insta pot? Would this work with the stove top PC? Awaiting your answer to make this!! Tks in advance.
Hi Lisa – I did pressure cook it in the Instant Pot. I think it should work just fine in the stove top PC too, as long as you don’t get a lot of evaporation while you’re cooking.
I did do it on the stove top and it sputtered the juice some and made a noise but once turned down it was ok. I thought not to do it again as I thought it would clog the hole on top but after tasting, I said I gotta’ do it again!! Can’t wait to try on my yogurt w/ granola. Best yet! Tks for the recipe and the reply!
Sounds wonderful Barb.
Thanks for the inspiration!
Can this recipe be double?
Hi Valerie – I haven’t tried it, but I think it would work great doubled.
Typo/omission in your ingredients list, which reads “1 blueberries, divided” – pretty sure you want “cup” in there. 🙂
Sounds delish. Leftovers could also be stirred into oatmeal. Thank you for sharing.
Thanks Susan – I’ve updated the recipe. 🙂 You’re right, it would be great stirred into oatmeal.
do you think this would work with stevia?
Hi Jennie – I don’t cook with Stevia much, but I’d probably pressure cook it and then add the Stevia to taste.
I have been making yogurt in my Instant Pot ever since I go it, about 8 months ago. I like a compote mixed into it as well, and hope you don’t mind my sharing how I make mine. I buy frozen mixed fruit, in my case a mix of blueberries, raspberries an blackberries, put a couple of days worth in a bowl, sprinkle with some sugar which helps to draw out the juice, and let thaw. I then mix some Instant Clear Jel with some sugar and stir that into the mixed berries until it has thickened to where I want it. That’s it. Easy and delicious.
Love your blog!
Thanks Elsie! Sounds like a great, easy way to make it too.
What a fabulous idea! And what perfectly delicious ways to use it…cheesecake and pancakes? Sign me up! 🙂 I just finished making Strawberry Rhubarb Jam (not in the pressure cooker though). I know Bob and I would love your compote. Hope it’s a good blueberry picking season-this would be a perfect recipe to use them in.
Can I can this? Hot water bath or pressure cooker. I have frozen fruit I need to use up.