Blueberry Compote | Instant Pot Recipe | Pressure Cooking Today (2024)

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This sweet, easy Blueberry Compote cooks up quick in your Instant Pot to make an amazing fruity pancake sauce, ice cream or cheesecake topping, and so much more!

❤️ Why You’ll Love This Recipe: This blueberry compote comes together with almost zero prep time, to make the perfect juicy consistency and refreshing flavor.

We love making fruit compotes in the Instant Pot. They work from fresh or frozen berries, and they always end up adding a fresh fruity taste to my meals.

You can use this fruity blueberry compote in so many delicious ways! Try it over pancakes, as a topping for Instant Pot Cheesecake or steel cut oats, or spooned over ice cream!

What is a Compote?

A compote is pretty simple: just fresh or frozen fruit cooked with a bit of sugar until it starts to break down into a sweet, syrupy fruit sauce. We added a little lemon to brighten and a cornstarch thickener to make it the perfect consistency for using frozen berries.

INGREDIENTS YOU NEED

Here’s what you need to make this simple blueberry compote:

• Blueberries. I prefer frozen blueberries for this because they breakdown into a lovely sauce. However you can use fresh if you prefer.
• Sugar. Granulated sugar works best.
• Lemon juice. Use freshly squeezed for the best flavor.
• Cornstarch. This is a great thickener for compotes and sauces.

How to Make Blueberry Compote in an Instant Pot

✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

This blueberry compote really is SO easy! Just pour the blueberries, sugar, and lemon juice to the pressure cooking pot, give everything a good stir, and fire up your pressure cooker!

Once the cook time ends and you release the pressure, stir together the cold water and cornstarch until smooth. Once smooth, then add the slurry to the pot while stirring constantly so the cornstarch incorporates.

Select Sauté and bring the mixture to a boil, stirring constantly to avoid burning. (It should thicken pretty quickly since the sauce will be quite hot.)

At this point, you can serve immediately (which is perfect for ice cream if you like the melty contrast), or you can transfer it to a separate dish and let it cool to room temperature. .

Important Tips for Making Blueberry Compote

When thickening your blueberry compote with the cornstarch mixture, it’s very important to stir the sauce the entire time. The sugar and berries can burn easily if allowed to sit on the bottom.

It’s also important to make sure the compote comes to a boil after you add the cornstarch. Otherwise, you may have an odd flavor from uncooked starch.Again, it shouldn’t take too long.

The compote will thicken up as it cools, so if you still think it’s too thin after adding the cornstarch, just let it cool a bit!

Keep in mind, it will also continue to thicken if you refrigerate or freeze it.

❓ Frequently Asked Questions about Blueberry Compote

MORE Compote and Fruit Topping Recipes

Try these other fresh fruit compote recipes next:

• Instant Pot Fresh Berry Compote has a mixture of blueberries and strawberries for a perfect summer dessert sauce.
• Pressure Cooker Cherry Compote is made with jeweled red cherries and has a sweet-tart flavor.
• Instant Pot Apple Fig Compote is a warm fall-flavored sauce that’s delicious with oatmeal.
• These Mini Cheesecakes have a tropical Coconut-Pineapple sauce and are great for a summer party.
• Strawberry Cheesecake is topped with a gooey and classic strawberry dessert topping.

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Easy Blueberry Compote

Yield: about 2 cups

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 30 minutes

Blueberry Compote, made with fresh or frozen fruit, lemon juice and cornstarch, is a sweet and silky dessert sauce or topping.

Ingredients

• 3 cups frozen blueberries
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 2 tablespoon cornstarch
• 2 tablespoon water

Instructions

1. Add blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time.
2. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
3. In a small bowl, whisk together the cornstarch and water. Add to compote in pressure cooking pot. Bring to a boil using the sauté function, stirring constantly.
4. Serve hot or put in a storage container and and cool to room temperature. Refrigerate until ready to serve.

Nutrition Information:

Yield: 8Serving Size: 2 tablespoons
Amount Per Serving:Calories: 110Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 28gFiber: 2gSugar: 24gProtein: 0g

Nutrition information is calculated by Nutritionix and may not always be accurate.