Sweet Indulgence: Two Fruity Pressure Cooker Compotes with InstaPockets!

Sweet Indulgence: Two Fruity Pressure Cooker Compotes with InstaPockets!

July is National Blueberry Month and here at CrockPockets we knew it was time to share on of our favorite recipes using our silicone pressure cooker dividers! 

If you crave fruity sweetness to your favorite desserts or breakfast dishes, nothing beats a luscious blueberry compote. Today, I'm thrilled to share with you my tried-and-true recipe for the best blueberry compote, made even more convenient with the help of InstaPockets. With just a handful of ingredients and the magic of the Instant Pot, you can whip up this delightful compote in no time. I use this for blueberry cheesecake, pancakes, or our frozen waffle's on the way out the door in the mornings!

Get ready to elevate your desserts and breakfast treats with these irresistible compote recipes! Our family likes to make a blueberry and a mixed berry! Using the CrockPockets pressure cooker dividers, InstaPockets--we can now cook both in the same pressure cooker! 

Ingredients Blueberry Compote:

  • 3 cups fresh or frozen blueberries
  • ¼ cup real maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Ingredients Mixed Berry Compote:

  •  2 cups sliced fresh strawberries
  •  1 cup blueberries, divided
  •  3/4 cup sugar
  •  2 tablespoons lemon juice
  •  1 tablespoon cornstarch
  •  1 tablespoon water


Step 1: Preparing the InstaPockets InstaPockets are a handy accessory that fits perfectly inside your Instant Pot, allowing you to cook multiple dishes at once. Place the InstaPockets inside the Instant Pot container.

Step 2: Prepare each Compote and place in InstaPockets

  • Blueberry: Combining the Ingredients add the blueberries, maple syrup, fresh lemon juice, vanilla extract, ground cinnamon, and salt to the InstaPockets. Gently stir the ingredients together to ensure they are well combined.
  • Mixed Berry: Mix the strawberries, 1/3c blueberries, sugar, lemon juice, corn starch and water to the remaining InstaPockets. Gently stir the ingredients together to ensure they are well combined.

Step 3: Add 1c of water to the bottom of the Instant Pot and place each InstaPockets inside the pot.

Step 4: Pressure Cooking Place the lid on the Instant Pot and lock it into position. Set the pressure valve to the "Sealing" position. Press the "Manual" button, adjust the setting to high pressure, and select 5 minutes as the cook time. The Instant Pot will start building pressure automatically.

Step 5: Natural Pressure Release and Thickening (Optional) Once the cook time has finished, turn off the Instant Pot to prevent scorching. Allow the pressure to release naturally for 12 minutes. Afterward, carefully move the pressure valve to the "Venting" position to manually release the remaining pressure.

Step 6: The compote is now ready to be enjoyed! Serve it immediately over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding. For an extra touch of indulgence, top it off with a dollop of whipped cream.

If you have any leftovers, transfer the compote to an airtight container, we use cans, and store it in the refrigerator. It will stay fresh and delicious for 7 to 10 days, allowing you to savor its fruity goodness throughout the week.

Thanks to InstaPockets and the wonders of the Instant Pot, creating two separate compotes has never been easier. Whether you're serving it with breakfast or using it to enhance your favorite desserts, this homemade compote will elevate your culinary creations to new heights.

Give these recipes a try and experience the sweet delight of this versatile compote made effortlessly in your Instant Pot with InstaPockets. Enjoy every spoonful of this fruity goodness!

Happy Crockin'


CrockPockets Creator

Back to blog