Easy Instant Pot Berry Compote
Made with only 4 ingredients and three minutes of cooking time in a pressure cooker, this Instant Pot Berry Compote is a great condiment to dollop on pancakes, oatmeal or toast all throughout the week!
Servings: 3 cups
Calories: 19kcal
Ingredients
- 3 cups frozen berries
- ¼ cup coconut sugar
- 2 tablespoons water
- 1 tablespoon corn starch
Instructions
- Place the frozen berries, coconut sugar and water in the bottom of your pressure cooker and stir briefly to combine.
- Place the lid on the pressure cooker and set the valve to seal. Cook on manual for 3 minutes.
- After the three minutes, cancel the pressure cooker and allow the berries to rest for 10 minutes with the lid on.
- After 10 minutes, remove the lid, turn on the sauté function and whisk in 1 tablespoon of corn starch. Continue whisking the berries for about 2-5 minutes until the mixture thickens.
- Use the compote as a "syrup" for pancakes, a topping for oatmeal or a jam for sandwiches! If it becomes too thick after cooling in the fridge, you can thin it out with a little water and/or reheat it.
Notes
It tastes amazing on top of vegan whole wheat banana pancakes.
You can dollop it on oatmeal.
Even better, use it as the filling for these Strawberry Jam Oatmeal Bars!
Nutrition
Serving: 2tablespoons | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.3mg | Potassium: 11mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.04mg