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
Servings: 6
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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