Mixed Berry Compote – made with fresh or frozen berries and cooks in minutes in the Instant Pot! Delicious drizzled over ice cream, pound cake, pancakes, oatmeal, and much more, this recipe is from The Vegan Instant Pot Cookbook by Nisha Vora.
Around this time of year, my heart skips a beat when I spy on the return of my favorite summer fruits. Berries, in particular, are a weakness, and I can’t help but overzealously bring home more berries than I can consume. If you’ve ever found yourself with a ton of berries, you’ll know how disappointing it can be to feel the freshness clock ticking away, if you don’t eat them straight away.
I brought home a particularly large haul soon after my podcast interview with Nisha Vora. We discussed her journey from a career in law to creating Rainbow Plant Life, her path to a vegan lifestyle, and how the Instant Pot improves vegan cooking. Nisha’s book, The Vegan Instant Pot Cookbook (affiliate link), shares wholesome recipes, from savory to sweet! Since I often use my pressure cooker to make savory dishes (such as my easy Instant Pot Bean Soup with Pearl Barley and Broccoli Risotto), I was especially excited to try it for dessert!
Making the compote was a no-brainer after my haul of berries. It was the perfect way to extend its life and was delicious on everything I drizzled, from ice cream (a classic pairing!) to french toast, and even swirled into my morning oats. But if you only have access to frozen berries, do not worry! This compote is equally as delicious made with frozen fruit, making it ideal all year round!
How to Make Mixed Berry Compote in the Instant Pot
Making a compote is a comforting, excellent way to transform seasonal fruits into a delicious dessert topping. And by making it hands-off in an Instant Pot, compote has never been easier! Instead of standing over the stove to cook, simply mix together the ingredients in the pot and let it do its thing!
This mixed berry compote is perfect for serving with desserts like ice cream, bread pudding, and more. You can use your favorite fresh or frozen berries to personalize this recipe to your tastes or what you have on hand.
How to Make Mixed Berry Compote in the Instant Pot
- Mix the fruit
Add 3-1/2 cups of berries to the Instant Pot. This recipe calls for equal portions of raspberries, blackberries, and blueberries, but you can use what you like.
Grate a lemon and set the zest aside for a future step. Then, juice the lemon and add 2-1/2 tablespoons of juice to the berries in the pot.
Add about ¾ cup of cane sugar (or sweeten to taste) to the pot and stir to combine.
- Pressure cook
Secure the lid and pressure cook the berry mixture on high for 3 minutes. When finished, allow the pressure to release naturally for 10 minutes. After 10 minutes, vent the pot and release the pressure.
- Thicken the compote
Mix cornstarch or arrowroot powder with water in a small bowl until dissolved into a slurry. Add about 1 tablespoon to the compote, switch the Instant Pot to sauté, and bring the mixture to a boil while stirring constantly. When it comes to a boil, check it for the proper thickness. Add the remaining slurry if needed. Please note that the compote will thicken significantly as it cools to room temperature.
- Add finishing touches
Once the mixture thickens, turn off the heat. Add the reserved lemon zest and ½ cup of berries and stir to combine.
Allow the compote to cool and serve or store in an airtight container in the fridge for 1–2 weeks. For longer storage, freeze the compote in an ice cube tray.
Mixed Berry Compote FAQs
You can use fresh or frozen berries or a combination of the two! There is no need to defrost frozen berries for compote; simply combine them with the sugar and remaining ingredients, and cook as usual.
Fruit compote stored in an airtight container lasts in the fridge for 1 to 2 weeks or freezes for longer.
Yes, fruit compote freezes beautifully. In Nisha’s book, she recommends freezing leftover compote in an ice cube tray. Each cube holds about 2 tablespoons and thaws quickly.
Fruit compote is endlessly versatile. It is delicious warm or chilled, and paired with various dishes. Try it with:
Ice cream Vanilla Raspberry Ice Cream Bombe, Blueberry Crisp Ice Cream)
Yogurt (such as my Mixed Berry Fruit-on-the-Bottom Yogurt Cups)
Pancakes (Oatmeal Pancakes, Sheet Pan Banana Pancakes, Buttermilk Pancakes)
French Toast (Baked Buttermilk French Toast with Oat Streusel, Hot Cross Bun Pain Perdu)
Pudding (Chai Coconut Brown Rice Pudding)
Oatmeal (Overnight Refrigerator Oatmeal)
Scones (Coconut Raspberry Scones)
Cake (Blueberry Buttermilk Cake)
Cheesecake (Lemon-Berry Cheesecake Parfaits)
On a Charcuterie Board (How to Make a Charcuterie Board)
On a Dessert Board (How to Make a Simple Dessert Charcuterie Board)
Listen to the Podcast with Nisha Vora
For more vegan cooking and ways to use the Instant Pot, check out my interview with Nisha Vora in Episode 70 of the Kitchen Confidante Podcast!
More Vegan Dessert Recipes
More Mixed Berry Recipes
Disclosure: I was sent a copy of The Vegan Instant Pot Cookbook to review for the Kitchen Confidante Podcast Episode 70 with Nisha Vora. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Mixed Berry Compote
- 1 medium lemon
- 4 cups mixed fresh or frozen (unthawed) berries divided
- 3/4 cup organic cane sugar reduce by a few tablespoons if your berries are very sweet
- 2 tablespoons cornstarch or arrowroot powder
- Grate the lemon to get 1 teaspoon zest and set aside. Squeeze the lemon to get 2 1/2 tablespoons juice.
- Add 3 1/2 cups of the berries to the Instant Pot, reserving the remaining 1/2 cup. Add the sugar and lemon juice and stir to combine the ingredients. There's no need to add water, as the berries will exude enough liquid for the Instant Pot to come to pressure.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
- Once the 3-minute timer has completed and beeps, allow a natural pressure release for 10 minutes, and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
- In a small bowl, stir together the cornstarch or arrowroot and 2 tablespoons of water until dissolved into a slurry. Open the pot and add half of the slurry to the compote. Select the Sauté setting and bring the compote to a boil, stirring constantly. Once the compote has come to a boil, check to see if it is sufficiently thick enough. If not, add the remaining slurry and stir until thickened. The compote will thicken considerably as it cools to room temperature.
- Select the Cancel setting and add the reserved 1/2 cup berries and the lemon zest, and stir to combine.
- Once cool, transfer the compote to a glass jar or airtight container and store in the fridge for 1 to 2 weeks, or freeze for longer.