Go Back
4.95 from 19 votes

Instant Pot Blueberry Compote

How to make Yumilicious Instant Pot Blueberry Compote Recipe (Pressure Cooker Blueberry Compote). 5-ingredient Sweet Blueberry Sauce will lure you to your next bite. Great topping for cheesecake, yogurt, pancakes, waffles, ice-cream...
Servings 375 ml
Total Time 25 minutes


  • 1 pound (454g) blueberries , washed
  • 1 tsp (2g) lemon zest
  • 2 tablespoons (27ml) freshly squeezed lemon juice (from ½ lemon)
  • ¼ teaspoon cinnamon powder
  • A pinch of salt
  • 2 tablespoons (30ml) maple syrup or (25g) white sugar (Sweetener)


  • 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.
  • Make Instant Pot Blueberry Compote: Turn heat to medium (Instant Pot: Click Cancel button, then Sauté button). Stir and break the blueberries with a wooden spoon. Add in the remaining blueberries. Taste the sweetness. You may not need to add any sweetener. If it is not sweet enough, add in roughly 2 tbsp (30ml) maple syrup OR 2 tbsp (25g) white sugar (stir and taste after every tablespoon). Stir a few times to thicken the blueberry compote. Taste and add more sweetener if desired.
  • Chill & Store: The blueberry compote will thicken as it cools down. Homemade blueberry compote can be store in the fridge for 10 - 12 days.

Stovetop Instructions:

  • Wash Blueberries: Rinse 1lb (454g) blueberries under cold running water.
  • Cook Blueberry Compote: In a saucepan, add blueberry, lemon zest, lemon juice, cinnamon powder, and salt. Cook over medium low heat until blueberries burst. Occasionally stir with a wooden spoon.
  • Sweeten: Once the blueberries have burst, smash some of the blueberries to release their pectin. Taste and sweeten with maple syrup or white sugar until desired sweetness. Give it a few quick stir and the compote will thicken slightly as it cools.


Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 67kcal


Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 81mg | Fiber: 2g | Sugar: 12g | Vitamin A: 49IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg