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.
Author: Chrystal Johnson
3cupblueberriesfresh or frozen
2tablespoonfresh squeezed lemon juice
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!