Recipes
Mixed Berry Compote
2 cups
30-60 min
Easy
INSTRUCTIONS
- If you’re using strawberries, remove the stems and cut the berries in halves or quarters, depending on size. Wash all the berries.
- Add the berries and sugar to the inner pot. Stir to start dissolving the sugar. Add the lemon juice and orange juice concentrate (if using)
- Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 2 minutes.
After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. - Unlock the lid. Taste the berries (carefully—they’re hot) and adjust the sugar if necessary. The berries will be soupy, but will thicken up slightly as they cool. If you prefer a thicker compote, you can strain off some of the juice (it’s great mixed into sparkling water) or cook the fruit further to evaporate some of the liquid.
Notes
Double It: Double all ingredients, keeping the cooking time the same., Use In: You can top the Ricotta Cheesecakes (page 152) with these berries instead of the balsamic strawberries, mix into the Steel-Cut Oatmeal with Cranberries and Almonds (page 22) after cooking, or stir the compote into Small-Batch Yogurt (page 164)., Per Serving
Calories: 60;
Fat: 0 g;
Carbohydrates: 15 g;
Fiber: 3 g;
Protein: 1 g;
Sodium: 1 mg
Calories: 60;
Fat: 0 g;
Carbohydrates: 15 g;
Fiber: 3 g;
Protein: 1 g;
Sodium: 1 mg
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About the chef
Janet Zimmerman
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
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