This sweet, easy Blueberry Compote cooks up quick in your Instant Pot to make an amazing fruity pancake sauce, ice cream or cheesecake topping, and so much more!
❤️ Why You’ll Love This Recipe: This blueberry compote comes together with almost zero prep time, to make the perfect juicy consistency and refreshing flavor.
We love making fruit compotes in the Instant Pot. They work from fresh or frozen berries, and they always end up adding a fresh fruity taste to my meals.
What is a Compote?
A compote is pretty simple: just fresh or frozen fruit cooked with a bit of sugar until it starts to break down into a sweet, syrupy fruit sauce. We added a little lemon to brighten and a cornstarch thickener to make it the perfect consistency for using frozen berries.
INGREDIENTS YOU NEED
Here’s what you need to make this simple blueberry compote:
- Blueberries. I prefer frozen blueberries for this because they breakdown into a lovely sauce. However you can use fresh if you prefer.
- Sugar. Granulated sugar works best.
- Lemon juice. Use freshly squeezed for the best flavor.
- Cornstarch. This is a great thickener for compotes and sauces.
How to Make Blueberry Compote in an Instant Pot
This blueberry compote really is SO easy! Just pour the blueberries, sugar, and lemon juice to the pressure cooking pot, give everything a good stir, and fire up your pressure cooker!
Once the cook time ends and you release the pressure, stir together the cold water and cornstarch until smooth. Once smooth, then add the slurry to the pot while stirring constantly so the cornstarch incorporates.
Select Sauté and bring the mixture to a boil, stirring constantly to avoid burning. (It should thicken pretty quickly since the sauce will be quite hot.)
At this point, you can serve immediately (which is perfect for ice cream if you like the melty contrast), or you can transfer it to a separate dish and let it cool to room temperature. .
Important Tips for Making Blueberry Compote
When thickening your blueberry compote with the cornstarch mixture, it’s very important to stir the sauce the entire time. The sugar and berries can burn easily if allowed to sit on the bottom.
It’s also important to make sure the compote comes to a boil after you add the cornstarch. Otherwise, you may have an odd flavor from uncooked starch. Again, it shouldn’t take too long.
The compote will thicken up as it cools, so if you still think it’s too thin after adding the cornstarch, just let it cool a bit!
Keep in mind, it will also continue to thicken if you refrigerate or freeze it.
Here are some of our favorite ways to serve this easy blueberry sauce:
- Lemon Cream Cheese Stuffed French Toast with Blueberry Compote from Barbara Bakes unites blueberries and lemons for a classic flavor pairing any time of year.
- Top these fluffy Buttermilk Pancakes with this easy blueberry sauce for a family favorite breakfast treat.
- Perfect Pressure Cooker / Instant Pot Cheesecake is a classic with a simple graham cracker crust that just needs blueberry topping to bring it up a notch.
- Spoon blueberry sauce over creamy Instant Pot Oatmeal for a satisfying breakfast with a sweet touch.
❓ Frequently Asked Questions about Blueberry Compote
Yes, you can use fresh blueberries instead of frozen if you like. Frozen berries release more liquid, so you’ll need a bit less cornstarch if you’re using fresh berries.
In this recipe, our go-to is to thicken the compote with a cornstarch slurry. However in our cherry compote recipe from the Instantly Sweet cookbook, we use chia seeds to thicken the compote.
If you’re using chia seeds, I recommend giving them a spin in a clean electric coffee grinder to break them down first so they don’t get stuck in my teeth.
Store the compote in an airtight container in the fridge for up to a week.
MORE Compote and Fruit Topping Recipes
Try these other fresh fruit compote recipes next:
- Instant Pot Fresh Berry Compote has a mixture of blueberries and strawberries for a perfect summer dessert sauce.
- Pressure Cooker Cherry Compote is made with jeweled red cherries and has a sweet-tart flavor.
- Instant Pot Apple Fig Compote is a warm fall-flavored sauce that’s delicious with oatmeal.
- These Mini Cheesecakes have a tropical Coconut-Pineapple sauce and are great for a summer party.
- Strawberry Cheesecake is topped with a gooey and classic strawberry dessert topping.
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- 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 the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- In a small bowl, whisk together the cornstarch and water. Add to compote in pressure cooking pot. Bring to a boil using the sauté function, stirring constantly.
- Serve hot or put in a storage container and and cool to room temperature. Refrigerate until ready to serve.
Nutrition Information:Yield: 8 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 110Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 28gFiber: 2gSugar: 24gProtein: 0g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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