• Wash Strawberries: Rinse 1lb (454g) strawberries under cold running water. Trim off the stem with a paring knife. Roughly chop a few for different texture if desired.
• Pressure Cook Strawberries: If desired, reserve 8 strawberries (for extra texture), then place remaining strawberries in Instant Pot. Add 1 tsp (2g) lemon zest, 1 tsp (5ml) vanilla extract, 2 tbsp (30g) honey, 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.
  
• Make Strawberry Compote: Turn heat to medium (Instant Pot: click Cancel button, then Sauté button). Stir and break the strawberries with a wooden spoon. Add in remaining strawberries. Taste the sweetness and add in roughly 2 - 4 tbsp white sugar (stir and taste after every tablespoon). Stir a few times to thicken the strawberry compote. Taste and add more sugar if desired.
• Chill & Store: The strawberry compote will thicken as it cools down. Homemade strawberry compote can be store in the fridge for 10 - 12 days.

Stovetop Instructions:

• Wash Strawberries: Rinse 1lb (454g) strawberries under cold running water. Trim off the stem with a paring knife. Roughly chop a few for different texture if desired.
• Cook Strawberry Compote: In a saucepan, add strawberries, lemon zest, lemon juice, salt, honey, vanilla extract. Cook over medium low heat until strawberry is soften. Stir with a wooden spoon occasionally.
• Sweeten: Once the strawberry compote is glossy, taste and sweeten with white sugar until desired sweetness. Give it a few quick stir and the compote will thicken as it cools.