Pressure Cooker Blueberry Compote
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.
Eva’s Bakery in downtown Salt Lake City makes the best stuffed French toast I’ve ever eaten. I’ll post my homemade version of their Lemon Cream Cheese Stuffed French Toast on Barbara Bakes on Monday.
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
Ingredients:
- 3 cups frozen blueberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoon cornstarch
- 2 tablespoon water
Directions:
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.
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Could you use this as a pie filling as well or would it be too watery?
Hi Sarah – if you increased the thickeners it should make a delicious pie filling. Probably double or triple the amount of cornstarch.
Very Berry Delicious!!!
YUM! Great that this is made with frozen fruit. It’s blueberry picking season here but I never know if we’ll be at my daughter’s when the place will be open for picking. Lately our timing hasn’t been the best. I always have blueberries in the freezer though-perfect for this. Bob would love it on the overnight oatmeal I make every week…he loves fruit toppings on that. I’d lean the cheesecake way…but that’s just me. 😉
I think I’m going to try this with plain yogurt. My husband eats tons of store-bought Greek yogurt and he only buys blueberry! I would love to be able to make something that he enjoys even better than that! Thanks for the recipe. 🙂
Hi Michelle – he’s in for a treat! Let me know how it goes.
I made this blueberry compote for the first time and it came out awesome! It was so quick and easy to make! If I had made this on the stovetop, there would have been blueberry splattered all over the stove and it would have taken longer than 3 minutes! I used frozen blueberries as well…..I put some on ice cream for my husband and he said it was very good. I would recommend this recipe to anyone looking for a nice fruit topping for French toast, ice cream, cheesecake etc. Yum!
Can fresh blueberries be used?
Absolutely! Maybe even save some of the fresh ones to stir in later.
Would you need to add more water if using fresh blueberries?
Hi Anna – no, you shouldn’t need to add water with fresh blueberries as long as your blueberries are big and juicy.
Ok, thank you! Going to try it this week. 🙂
We just posted a peach compote on TIDBITS in fact! I’ve made blueberry compote with frozen blueberries for a long time on the stove top. I don’t know why I hadn’t thought of trying your method, but I can’t wait to try it. I always make it on the mornings I do a lemon flavored steel cut oats, and it is a dreamy combo! For those wondering about reduced sugar options, I leave out the lemon juice and don’t put any sweetener in mine. Some people may not like that, but I think it’s just right. If my blueberries aren’t very sweet, I’ll stir in about a tablespoon of honey.
oops, that comment was supposed to be from me, Barbara. I’m not sure how I got logged in under Cami.
Thanks for the help Marci – good to know it does work well without the sugar. I’ll definitely stop by and check out the peach compote. 🙂
Dying to try this in the elec pressure cooker!
How long will this compote last in the refrigerator, please?
Hi Sharon – you should use it within a week, or if you need it to last longer, it freezes well too.
Have you tried reducing the sugar…I am trying very hard to minimize sugar from my diet.
Thanks
I would also like to know the answer to this. Refined or granulated sugar is a no-no for me.
I assume you could eliminate the sugar and still pressure cook the blueberries. Then stir in some honey, or agave at the end. Or maybe even give it a try with palm sugar. Let me know how it goes.
Hi Steven – I haven’t tried reducing the sugar, but you could certainly give it a try.
I do something similar in my IP. For even more flavor, try stirring in 1 cup of fresh blueberries after you’ve cooked & thickened 2 cups of blueberries. I make an old Farm Bureau recipe Double Good Blueberry Pie, cook half the berries then stir in fresh. Stirring in frozen will work too, but makes a thinner blueberry sauce or pie. The contrast between sweet thick cooked blueberries & fresh tart blueberries is amazing! Thanks as always, love your recipes. 🙂
Hi Amy – I’ve often done this in the past too. It’s a great idea. Thanks for sharing.