Tired of store-bought sauces packed with sugar? Unlock the secret to a vibrant, intensely flavorful, and completely guilt-free berry compote, all thanks to the magic of your Instant Pot! This recipe transforms fresh strawberries and raspberries into a luscious, jewel-toned topping in under 30 minutes. It’s the perfect keto-friendly swirl for your morning yogurt, a decadent drizzle over low-carb pancakes, or a stunning companion to a slice of cheesecake. Get ready to elevate your meals with this ridiculously easy and delicious staple!
Ingredients
• 1 cup / 150g hulled and sliced fresh strawberries
• 1 cup / 120g fresh raspberries, divided
• ½ cup / 96g Swerve or other granular erythritol-based sweetener
• 2 tbsp / 30ml fresh lemon juice
• 1 tbsp / 8g arrowroot starch
• 1 tbsp / 15ml filtered water
Instructions
1. Combine the initial in your Instant Pot. Add the sliced strawberries, ½ cup of the raspberries, Swerve, and fresh lemon juice to the inner pot. Stir gently to combine everything.
2. Pressure cook the berry mixture. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 3 minutes.
3. Release the pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully perform a Quick Release to vent any remaining steam.
4. Prepare the thickener. While the pressure is releasing, whisk the arrowroot starch and filtered water together in a small bowl until a smooth slurry forms with no lumps.
5. Thicken the compote. Carefully remove the lid. Select the “Sauté” function. Pour the arrowroot slurry into the pot and stir continuously for 4-5 minutes, or until the compote has thickened to your desired consistency.
6. Add remaining berries. Press “Cancel” to turn off the Sauté function. Gently stir in the remaining ½ cup of fresh raspberries. This adds a wonderful texture and fresh berry pop!
7. Cool and store. Transfer the finished compote to a jar or airtight container. Let it cool completely at room temperature before sealing and refrigerating. The compote will thicken further as it chills.
Nutritional Information
• Per Serving (makes 10)
• Calories: 15
• Total Fat: 0.1g
• Net Carbs: 0.34g
• Protein: 0.3g
• Fiber: 1.1g
Pro Tips
• For a stricter keto version, replace the arrowroot starch with ¼ teaspoon of xanthan gum. Whisk it in during the “Sauté” step until thickened.
• Frozen berries work perfectly in this recipe! No need to thaw them first; simply add them directly to the Instant Pot and keep the cooking time the same.
• Customize your flavor by adding a splash of vanilla extract, a pinch of cinnamon, or a strip of orange zest along with the berries in the first step.
• This compote can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen in a freezer-safe container for up to 3 months.
