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.
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
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
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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- 2 cups sliced fresh strawberries
- 1 cup blueberries, divided
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 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.
*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: 8 Serving Size: 1/4 cup
Amount 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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