Berry compote is a quick, easy-to-make fruit topping. This delicious Pressure Cooker Berry Compote recipe is made with juicy, sweet fresh strawberries and blueberries. Making fruit compote in an Instapot is much quicker than making it on the stove top.
A friend and fellow pressure cooker lover, Arlene Murphy, posted her Strawberry Rhubarb compote in the Instant Pot Facebook Community recently. I loved the idea of using the pressure cooker to make quick work of cooking a compote and couldn’t wait to give it a try.
Making Berry Compote in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this fresh berry compote recipe! If you are a new pressure cooker user, you can find lots of great tips and suggestions in my post, Getting Started with Your Electric Pressure Cooker.
Since the 4th of July is right around the corner, I thought it would be fun to use blueberries and strawberries to make red, white and blue desserts.
For my berry compote, I left most of the blueberries uncooked so the blue of the red, white and blue would be very prominent. However, I did add 1/3 cup of the blueberries to the strawberries so the red color of the strawberries would look more red. Sometimes when you cook strawberries you get a pink color.
I added a little lemon juice to add some tartness to the compote and help dissolve the sugar. The fruit released plenty of water so the pressure cooker didn’t have any problems coming to pressure.
In fact, after pressure cooking, I decide to thicken the compote just a little bit with a cornstarch slurry. If you preferred, you could also simmer the fruit after pressure cooking to thicken the sauce without using the cornstarch.
I served my pressure cooker berry compote over cheesecake. I’ll share the red, white and blue cheesecake recipe next week. Then the leftover compote I served over buttermilk pancakes. It would also be fabulous stir in to pressure cooker yogurt, over pound cake, or ice cream. The possibilities are really endless. I hope you’ll give it a try.
- 2 cups sliced fresh strawberries
- 1 cup blueberries, divided
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Add strawberries, 1/3 cup blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
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. Put in a storage container and cool to room temperature. Refrigerate until ready to serve.