This Instant Pot blueberry maple compote recipe is a delicious blueberry sauce made with simple ingredients with a five minute prep time and under fifteen minutes cooking time. This easy blueberry compote recipe will make the perfect topping with less sugar. There are so may ways to enjoy this fresh blueberry compote. It is more than just a spread, it is also a delicious sauce to mix with yogurt, eat with meats or even on its own.
Classic compote recipes include large amounts of white sugar, but this version relies on a more modest amount of real maple syrup for a bit of sweetness. You may also use other natural sweeteners as well. Although this recipe uses fresh blueberries, lemon juice, and cinnamon, you may add any combination of fresh berries, citrus juice, and seasonings to create your own tasty flavor variations.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 3 cups of blueberries, fresh or frozen, preferably organic blueberries
- ¼ cup real maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Equipment
- Instant Pot
Instructions
- Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.
- 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.
- 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.
- 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.
- Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days. Serve over vanilla ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy!
Storage Instructions
For your leftover compote, place in an airtight container and store in the refrigerator for 7 to 10 days.
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Instant Pot Blueberry Maple Compote
This Instant Pot blueberry maple compote recipe is a delicious blueberry sauce made with simple ingredients with a five minute prep time and under fifteen minutes cooking time. This easy blueberry compote recipe will make the perfect topping with less sugar. There are so may ways to enjoy this fresh blueberry compote. It is more than just a spread, it is also a delicious sauce to mix with yogurt, eat with meats or even on its own.
Classic compote recipes include large amounts of white sugar, but this version relies on a more modest amount of real maple syrup for a bit of sweetness. You may also use other natural sweeteners as well. Although this recipe uses fresh blueberries, lemon juice, and cinnamon, you may add any combination of fresh berries, citrus juice, and seasonings to create your own tasty flavor variations.
Ingredients
- 3 cups of blueberries, fresh or frozen, preferably organic blueberries
- ¼ cup real maple syrup
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.
- 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.
- 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.
- 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.
- Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days. Serve over vanilla ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream, if desired. Enjoy!
Notes
For your leftover compote, place in an airtight container and store in the refrigerator for 7 to 10 days.