- 2 c strawberries, sliced
- 1 c blueberries, divided
¾ c sugar
- 2 T lemon juice
- 1 T cornstarch
- 1 T water
Add strawberries, ⅓c blueberries, sugar, and lemon juice to pressure cooker.
- Close and lock lid, set pressure cooker to "steam/veggies", and adjust time to 3 minutes. Press "start/stop".
- When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
- In a bowl, whisk cornstarch and water. Carefully open lid and add cornstarch mix to compote. Set to "sear" and press "start/stop". Bring to a boil. Add in remaining blueberries.
- When compote reaches desired consistency, remove compote and pour in storage container. Cool compote to room temperature. Refrigerate until ready to serve.