Instant Pot Blueberry Compote with Maple

Classic compote recipes include large amounts of white sugar, but this blueberry compote version relies on a more modest amount of real maple syrup for a bit of 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 flavor variations.

Ingredients for this Recipe :

• 3 cup fresh or frozen blueberries
• 1/4 cup real maple syrup
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt

How to Make Blueberry Compote :

Step One:

Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock it into position.

Step Two:

Set the pressure valve to the “Sealing” position and press the “Manual” button. Adjust the setting to high and select 3 minutes for the cooking time. After a brief pause, the Instant Pot will automatically start building pressure at this point.

Step Three:

When the cooking time has finished, turn the Instant Pot off to prevent 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.

Step Four:

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 the container from the unit to cool.

Step Five:

Serve this vegan compote immediately or transfer it to an airtight container and store it in the refrigerator for 7 to 10 days. Enjoy!

Other Vegan Recipes –

Vegan mango smoothie recipe – Tropical Mango Breakfast Smoothie

Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio

Vegan truffles recipe – Chocolate Hazelnut Truffles

Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette

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Instant Pot Blueberry Compote with Maple

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Dessert – American

Serves: 3

Prep Time: 5 minutes – Cooking Time: 13 minutes – Total Time: 18 minutes + time to come to pressure

Delicious blueberry compote recipe made with fresh blueberries, lemon juice, cinnamon, and maple syrup. You can easily make this vegan compote easily in an instant pot.

Ingredients

• 3 cup fresh or frozen blueberries
• 1/4 cup real maple syrup
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1

Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock it into position.

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 cooking time. After a brief pause, the Instant Pot will automatically start building pressure at this point.

3

When the cooking time has finished, turn the Instant Pot off to prevent 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.

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 the 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. Enjoy!