Desserts,  Instant Pot

Quick Instant Pot Cherry Compote

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There is something luxurious about cherries. They are juicy, and the perfect combination of tart and sweet. This quick Instant Pot cherry compote is all the best things about cherries, cooked into one bowl of delicious goodness. Did I mention that it only needs three minutes of pressure cooking?

The options for what you can do with this compote are limitless. It can top a variety of desserts, ice cream, yogurt, or even oatmeal. My son (okay, maybe it was me) used it in place of jelly in a PB&J one day, and it was rather delicious.

I made this to go on top of my Chocolate Cheesecake, but it would be delicious on top of my original Instant Pot Cheesecake recipe as well.


To make the compote, I used frozen dark cherries, as they are delicious all year round. I added half of the bag to my Instant Pot, along with lemon juice and sugar. The liquid which comes off the frozen cherries allows for you to cook them without adding extra water.

Put the lid on the Instant Pot, turn the knob to Sealing, and set on High Pressure for three minutes.


When the time is up, allow to naturally pressure release for ten minutes before venting. Remove the lid, and turn the Instant Pot to the Saute function.

Whisk together the cornstarch and the water in a small bowl. Add the slurry to the pot and bring the mixture to a boil while stirring. When sauce has thickened, put in the reserved half of the cherries, and the vanilla extract. Stir until combined and cherries still frozen are thawed.

Cool to room temperature, and refrigerate until ready to use.
Use within a week, if it lasts that long!

Quick Cherry Compote

Juicy cherries cook down to a tart and sweet combo, perfect for topping a variety of desserts. Cooking in the Instant Pot means it is ready in only three minutes!
Prep Time5 mins
Pressure Cook Time3 mins
Course: Dessert
Cuisine: American
Keyword: Cherry, Compote, Instant Pot, Quick
Servings: 6


  • Instant Pot


  • 16 oz frozen dark cherries (1 package)
  • 3/4 cup sugar
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1/2 tsp vanilla extract


  • Add half of the cherries (8 oz) to the Instant Pot, along with sugar and lemon juice
  • Put the lid on, turn the knob to Sealing, and set to High Pressure for three minutes
  • When time is up, naturally pressure release for 10 minutes before venting
  • In a bowl, mix together the cornstarch and water to form a slurry. Turn the Instant Pot to Saute, and add the slurry to the cherry mixture. Bring to boil while stirring, until sauce thickens.
  • Add the remaining cherries and vanilla extract. Stir until everything is combined and thawed.
  • Allow to cool to room temperature before refrigerating for up to a week

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