Blueberry compote is quick and easy to make using frozen blueberries. The perfect homemade blueberry compote, made in a flash in an Instant Pot! Make some today to serve over ice cream or add to other dessert recipes.
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.
Making Blueberry 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 deliciouos Blueberry Compote recipe!
Eva’s Bakery in downtown Salt Lake City makes the best stuffed French toast I’ve ever eaten, but it isn’t as delicious there as it is at home, topped with Instant Pot blueberry compote!
Blueberry Compote Recipe Notes:
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?
- 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.