Pressure Cook Blueberries:
If desired, reserve ⅓ blueberries (for texture) and place remaining blueberries in Instant Pot. Add 1 tsp (2g) lemon zest, ¼ tsp cinnamon powder, a pinch of salt, and 27ml (~2 tbsp) freshly squeezed lemon juice in the Instant Pot.
Close lid and pressure cook at High Pressure for 1 minute, then 10 minutes Natural Release. The floating valve (metal pin) will drop at around the 7 – 8 minutes mark. Don’t open the lid until the full 10 minutes is over. Open the lid carefully.