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!
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5 from 2 votes

Instant Pot Maple Blueberry Compote

This Maple Blueberry Compote, made in the Instant Pot, is a real treat! Best of all, it contains no white sugar, so you won't feel guilty indulging.
Prep Time5 mins
Cook Time13 mins
Pressure Time10 mins
Total Time18 mins
Course: Condiment
Cuisine: American
Servings: 16
Calories: 30kcal
Author: Chrystal Johnson



  • 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.


Serve over yogurt, ice cream, pancakes, waffles, toast, oatmeal, cheesecake or your favorite treat. You can even top with a little whipped cream for extra fun. Enjoy!


Calories: 30kcal | Carbohydrates: 7g | Sodium: 37mg | Potassium: 32mg | Sugar: 5g | Vitamin A: 0.3% | Vitamin C: 4.1% | Calcium: 0.8% | Iron: 0.4%