Instant Pot Blueberry Maple Compote

Prep time: 5 minutes
Cook time: 3 minutes + time to come to pressure
Natural release: 10 minutes
Makes 3 cups

Ingredients for Instant Pot Blueberry Maple Compote:

3 c. fresh or frozen blueberries
¼ c. real maple syrup
2 T. fresh lemon juice
1 t. vanilla extract
1 t. ground cinnamon
¼ t. salt

Directions:

1. Add all ingredients to Instant Pot container and stir to combine. Cover and lock the Instant Pot lid into place.

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. 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 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding along with a dollop of whipped cream, if desired.

As you probably already know, classic compote recipes call for large amounts of refined sugar. This version, however, relies on a modest amount of real maple syrup for sweetness.

Although this recipe uses fresh blueberries, lemon juice, and cinnamon, feel free to add any combination of fresh berries, citrus juice, and seasonings to create your own tasty compote.