5 from 1 vote
Blueberry Cinnamon Compote in a bowl with a spoon and several blueberries on a wooden table.
Blueberry Cinnamon Compote
Prep Time
5 mins
Cook Time
5 mins
Pressure Release Time
10 mins
Total Time
20 mins
Compotes are a super easy way to dress up a plate of pancakes or a bowl of ice cream, or even a slice of vanilla cheesecake. You can make them on the stovetop by reducing them for 30 minutes or so, or you can make them in your pressure cooker in about 5 minutes.
Course: Sauces
Cuisine: American
Keyword: Breakfast/Brunch, Vegetarian, Gluten Free, Sauces, Vegan
Servings: 8
Calories: 108 kcal
  • 4 cups blueberries fresh or frozen
  • 2/3 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cinnamon stick broken in half
  • ¼ teaspoon salt
  • pinch freshly ground black pepper
  1. Combine all the ingredients in the pressure cooker and bring to a simmer using the BROWN setting. Stir to dissolve the sugar and lock the lid in place.
  2. Pressure cooker on HIGH for 5 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the blueberries to a bowl with a slotted spoon and cool to room temperature. Remove the cinnamon stick.
  4. If you’d like a thicker compote, reduce the remaining liquid by half by simmering using the BROWN setting. Combine again with the blueberries and cool to room temperature.
  5. Serve over ice cream, cheesecake or pie.
Nutrition Facts
Blueberry Cinnamon Compote
Amount Per Serving (0.25 cup)
Calories 108 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Sodium 75mg 3%
Potassium 57mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 24g
Protein 1g 2%
Vitamin A 0.8%
Vitamin C 9.6%
Calcium 0.9%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.