This sweet, tart Pressure Cooker Blueberry Compote is quick and easy to make with frozen blueberries.
Last month I posted my Pressure Cooker Berry Compote made with fresh strawberries and blueberries. A reader told me she liked to use frozen fruit to make fruit compotes. I loved the idea of using frozen fruit because I generally always have it on hand to make smoothies.
So when I needed to make a blueberry compote to top my Lemon Cream Cheese Stuffed French Toast, I decided to use frozen blueberries and make it in the pressure cooker.
Since fruit is filled with water, you don’t need to add additional water to the fruit for the pressure cooker to come to pressure.
The frozen blueberries released more juices than the fresh strawberries I used in my Berry Compote, so I needed to add an additional tablespoon of cornstarch. How you’re using your compote will also determine how thick you want the juices to be. If you’re using it over ice cream, you may want it thinner than for French toast.
Now I’d love to hear from you, have you tried making compote in your pressure cooker yet? What’s your favorite fruit to use?
Pressure Cooker Blueberry Compote
- 3 cups frozen blueberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoon cornstarch
- 2 tablespoon water
Add 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 sauté function, stirring constantly. Put in a storage container and cool to room temperature. Refrigerate until ready to serve.