A quick, easy-to-make, delicious Pressure Cooker Berry Compote made with juicy, sweet fresh strawberries and blueberries.
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.
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 compote, I left most of the blueberries uncooked so the blue of the red, white and blue would be very prominent. However, a 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 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.
Pressure Cooker Berry Compote
- 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.