Looking for a way to use up those fresh blueberries? This Instant Pot Maple Blueberry Compote makes a great dessert or breakfast topping, but without white sugar!
I love making fresh fruit creations. I started really getting into it when we spent time in Uruguay. Now that I have an Instant Pot, I get to experiment all over again!
Have you ever had a classic compote? It’s delicious, but it typically includes far more sugar than I like to feed my family, so I used real maple syrup instead. It goes it just the right amount of sweetness without going overboard.
Once you reduce down the liquids, you’d never know you used maple syrup instead of white sugar. It looks just the same, but healthier.
While this recipe uses fresh blueberries, lemon juice and cinnamon, you can switch it up by using any combination of fresh berries (I love raspberries!), citrus juice (orange has a nice flavor!) and seasonings to create your own personal favorite flavor combination.
I hope your family enjoys this recipe as much as mine! I’d love for you to leave a rating if you try it.
Instant Pot Maple Blueberry Compote
- Add all of the ingredients to your Instant Pot and stir to combine. Lock the lid onto your Instant Pot
- Set the pressure valve to the “Sealing” position and press the “Manual” button. Set to high then choose 3 minutes for the cook time.
- When the cook time finishes, turn the Instant Pot off to prevent the mixture from 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.
- Once you open the Instant Pot, if you feel the bluberry compote is too thin, you can select the “Sauté” function and cook over high heat, stirring constantly, until the excess liquid is reduced. Turn your Instant Pot off and immediately remove the inner pot so it can cool.
- Serve your Maple Blueberry Compote immediately or transfer to a mason jar and store in the refrigerator for 7 to 10 days.