Instant Pot Blueberry Compote

Ingredients

• 1 pound (454g) blueberries (, washed )
• 1 tsp (2g) lemon zest
• 2 tablespoons (27ml) freshly squeezed lemon juice ((from ½ lemon))
• ¼ teaspoon cinnamon powder
• A pinch of salt
• 2 tablespoons (30ml) maple syrup or (25g) white sugar ((Sweetener))

Steps

1. 1

   Pressure Cook Blueberries: If desired, reserve ⅓ blueberries (for texture) and place remaining blueberries in Instant Pot. Add 1 tsp (2g) lemon zest, ¼ tsp cinnamon powder, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.Close lid and pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully.

2. 2

   Make Instant Pot Blueberry Compote: Turn heat to medium (Instant Pot: Click Cancel button, then Sauté button). Stir and break the blueberries with a wooden spoon. Add in the remaining blueberries. Taste the sweetness. You may not need to add any sweetener. If it is not sweet enough, add in roughly 2 tbsp (30ml) maple syrup OR 2 tbsp (25g) white sugar (stir and taste after every tablespoon). Stir a few times to thicken the blueberry compote. Taste and add more sweetener if desired.

3. 3

   Chill & Store: The blueberry compote will thicken as it cools down. Homemade blueberry compote can be store in the fridge for 10 - 12 days.

4. 4

   Wash Blueberries: Rinse 1lb (454g) blueberries under cold running water.

5. 5

   Cook Blueberry Compote: In a saucepan, add blueberry, lemon zest, lemon juice, cinnamon powder, and salt. Cook over medium low heat until blueberries burst. Occasionally stir with a wooden spoon.

6. 6

   Sweeten: Once the blueberries have burst, smash some of the blueberries to release their pectin. Taste and sweeten with maple syrup or white sugar until desired sweetness. Give it a few quick stir and the compote will thicken slightly as it cools.