msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Ms. Mofet's Instant Pot Strawberry Rhubarb Compote
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Makes ≈4 1/2 cups
20 oz. Frozen Strawberries
12 oz. Frozen Rhubarb
1 C. Sugar +\- to taste
Splash lemon juice
Splash water
Additional whole frozen strawberries - optional
3 TBSP. Water
2 tsp. Cornstarch
Add fruit to inner pot.
Sprinkle with sugar and let sit 20 minutes.
Add lemon juice.
NO Water necessary strawberries produce enough liquid.
Lock on the lid and set the valve to sealing.
Select Manual/Pressure Cook mode and set to 2 minutes.
When cook cycle is finished (beep sounds) allow a 15 minute NPR (Natural Pressure Release).
Use QR (Quick Release), when the pin drops remove the lid.
Combine water and cornstarch to make a slurry.
Select Sauté, adjust to "More" setting and bring compote to a boil.
Add slurry to pot and stir till slightly thickened.
At this point you can use an immersion/stick blender to puree the fruit if you want it to be smooth.
OPTIONAL - Add additional whole strawberries to pot and stir.
Remove the inner pot and allow to cool enough to handle.
Ladle into glass jars.
Allow to cool to room temperature before placing in the fridge.
Compote will thicken more as it cools.
Fills approximately 4 - 1/2 pt. (8 oz.) Mason jars.
Can be served with yogurt, pancakes/waffles, ice cream, cheesecake topping or pie filling.
Topping homemade thick Instant Pot Greek yogurt
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Original Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Makes ≈4 1/2 cups
20 oz. Frozen Strawberries
12 oz. Frozen Rhubarb
1 C. Sugar +\- to taste
Splash lemon juice
Splash water
Additional whole frozen strawberries - optional
3 TBSP. Water
2 tsp. Cornstarch
Add fruit to inner pot.
Sprinkle with sugar and let sit 20 minutes.
Add lemon juice.
NO Water necessary strawberries produce enough liquid.
Lock on the lid and set the valve to sealing.
Select Manual/Pressure Cook mode and set to 2 minutes.
When cook cycle is finished (beep sounds) allow a 15 minute NPR (Natural Pressure Release).
Use QR (Quick Release), when the pin drops remove the lid.
Combine water and cornstarch to make a slurry.
Select Sauté, adjust to "More" setting and bring compote to a boil.
Add slurry to pot and stir till slightly thickened.
At this point you can use an immersion/stick blender to puree the fruit if you want it to be smooth.
OPTIONAL - Add additional whole strawberries to pot and stir.
Remove the inner pot and allow to cool enough to handle.
Ladle into glass jars.
Allow to cool to room temperature before placing in the fridge.
Compote will thicken more as it cools.
Fills approximately 4 - 1/2 pt. (8 oz.) Mason jars.
Can be served with yogurt, pancakes/waffles, ice cream, cheesecake topping or pie filling.
Topping homemade thick Instant Pot Greek yogurt
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