While classic fruit compotes normally include large amounts of white sugar, this blueberry compote recipe relies on a modest amount of real maple syrup to add a touch of sweetness.
This compote recipe uses fresh blueberries, lemon juice and cinnamon, but feel free to substitute any combination of fresh berries and seasonings (and perhaps some lime juice instead of lemon) in order to create your own tasty fresh berry compotes.
Prep time: 5 minutes
Cook time: 13 minutes + time to come to pressure
Makes 3 cups
3 cup fresh or frozen blueberries
¼ cup real maple syrup
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
1. Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.
2. Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.
3. When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the “Venting” position.
4. Optional: To thicken the compote, select the “Sauté” function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.
5. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream.