Unlock the secret to the most delicious, vibrant strawberry compote you’ve ever tasted, all thanks to the magic of the Instant Pot! This recipe transforms fresh strawberries into a luscious, perfectly sweet sauce in under 30 minutes. It’s naturally keto-friendly, using Swerve for sweetness without the sugar. Drizzle it over yogurt, low-carb pancakes, or cheesecake for an instant upgrade. Get ready for a burst of fresh berry flavor!
Ingredients
• 1 lb (454g) fresh strawberries, hulled, sliced, and divided
• ¼ cup (48g) Swerve or other granular erythritol-based sweetener
• 1 tsp fresh lemon zest
• 2 tbsp (30ml) fresh lemon juice
• 1 tsp vanilla extract
• 1 pinch of salt
Instructions
1. Directions
2. In the insert of your Instant Pot, combine ¾ of the sliced strawberries with the Swerve, lemon zest, lemon juice, vanilla extract, and salt. Stir to combine.
3. Secure the lid and set the pressure valve to the “Sealing” position.
4. Select “Manual” or “Pressure Cook” and set the timer to 1 minute on “High Pressure”.
5. When 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.
6. Once the pin has dropped, remove the lid and select the “Sauté” function.
7. Bring the mixture to a simmer, cooking for 2-3 minutes. Use a wooden spoon to gently crush the strawberries against the side of the pot to your desired consistency.
8. Stir in the remaining fresh strawberries, then press “Cancel” to turn off the heat.
9. Carefully transfer the compote to a heat-safe jar or airtight container. Allow it to cool completely at room temperature.
10. Once cooled, cover and refrigerate. The compote will thicken further as it chills. Serve cold.
Nutritional Information
• Per Serving (approx. 2 tablespoons)
• Calories: 17
• Total Fat: 0.2g
• Net Carbs: 0.46g
• Protein: 0.3g
• Fiber: 0.9g
Pro Tips
• For a smoother, jam-like consistency, use an immersion blender to puree the compote before adding the final portion of fresh strawberries.
• Don’t skip the natural release! This 10-minute period allows the flavors to meld together beautifully without scorching the fruit sugars.
• If your compote isn’t as thick as you’d like, create a slurry by whisking ½ tsp of xanthan gum with 1 tsp of cold water. Stir it into the compote while it’s on the ‘Sauté’ setting and cook for one minute until thickened.
• This compote freezes exceptionally well. Pour the cooled compote into an ice cube tray for pre-portioned servings you can thaw and use anytime.
FAQ
Q: How do I make this compote thicker
A: If your compote isn’t thick enough, whisk ½ tsp of xanthan gum with 1 tsp of cold water to create a slurry. Stir it into the compote on the ‘Sauté’ setting and cook for one minute. The compote will also thicken significantly as it cools in the refrigerator.
Q: Can I make this strawberry compote smooth instead of chunky
A: Yes, for a smoother, jam-like consistency, use an immersion blender to puree the compote after the pressure cooking cycle is complete but before you stir in the remaining fresh strawberries.
Q: How should I store this keto strawberry compote
A: Store the completely cooled compote in an airtight container in the refrigerator for up to a week. For longer storage, it freezes exceptionally well. You can pour it into an ice cube tray for easy, pre-portioned servings.
Q: Is it necessary to do a 10-minute natural release
A: Yes, do not skip the 10-minute natural pressure release. This step is crucial as it allows the flavors to meld together deeply and prevents the fruit sugars from scorching on the bottom of the pot.
