(Total Time: 23 MIN| Serves: 14)
1 pound hulled and sliced fresh strawberries (divided)
¼ cup Swerve
1 tsp grated lemon zest
2 tbsp. fresh lemon juice
1 tsp organic vanilla extract
Pinch of salt
In the bottom of Instant Pot, place, ¾ pound of strawberries and remaining ingredients and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 1 minute.
Select the “Cancel” and carefully do a “Natural” release for about 10 minutes and then do a “Quick” release.
Remove the lid and select “Sauté”.
Cook for about 2-3 minutes, crushing the strawberries with a wooden spoon.
Stir in remaining strawberries and select the “Cancel”.
Transfer compote into an airtight container and keep aside at room temperature to cool completely.
Refrigerate before serving.
Per Serving (Calories 17|Total Fat 0.2g| Net Carbs 0.46g| Protein 0.3g| Fiber 0.9g)