Why make sugar free instant pot fruit compote? Or more accurately, why make SO MUCH sugar free instant pot fruit compote?
Well, I have a little obsession going right now, making yogurt in my Instant Pot. I’ve never had an electric pressure cooker before and I’m utterly infatuated with homemade yogurt.
Obviously, all this yogurt I’m cranking out needs some kind of topping, right?
Enter Sugar Free Instant Pot Fruit Compote!
A little fruit compote is obscenely easy to whip up, using whatever fruit you desire, fresh or frozen. It’s delicious on yogurt, but would also make a wonderful sauce, cheesecake topping, jam, low carb waffle topping, even a dip for cheese. In other words, use it for whatever your little heart desires!
Carb count will vary depending upon your choice of fruit. Peaches are probably not the best choice, carb-wise (but dang, they’re good)! So, you know. You do what you gotta do. Just count it.
For the best carb count, though, berries are your best bet. So we’ll be running this recipe with a big bag of frozen mixed berries. Bonus: You don’t even need to thaw them first! 🍓
Sugar Free Instant Pot Fruit Compote
12
servings2
minutes3
minutes8
Delightful topping for yogurt, low carb ice cream, or low carb pancakes and waffles. (As if I’ve never eaten it with a spoon – har!)
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✏ What’s in This Thing
2 pounds frozen mixed berries
3 tbsp water
1 tbsp lemon juice
1/3 cup sweetener
⚡ Making This Thing
- Add Ingredients to Instant Pot: Pour the frozen berries into the pot. Add lemon juice, water, and sweetener (if using). If you prefer to adjust sweetness after cooking, wait to add the sweetener.
- Pressure Cook: High Pressure for 3 minutes.
- Natural Release: Let pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Stir and Adjust: Stir well. For a smoother compote, mash the fruit gently or use an immersion blender briefly. Add sweetener now if you waited earlier, or more if you want it sweeter.
- Optional Thickening: Use Sauté mode to simmer for a few minutes and reduce liquid. Or stir in 1 tablespoon chia seeds and let sit for 10 minutes to thicken naturally.
☕ Notes About This Thing
- This makes about 4 cups of compote, with a serving size of about 1/3 cup.
- Store in the fridge up to 10 days. Freezes great too—portion into ice cube trays or small containers for grab-and-go servings.
‼ Macro Mathing This Thing
- Total number of serves: 12
- Calories: 45kcal
- Fat: .2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: .05g
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Whether you’re spooning it over yogurt, swirling it into chia pudding, or sneaking a bite straight from the jar, this compote is your shortcut to feeling fancy without lifting a finger. Make it once and you’ll wonder how you ever lived without it.
Once you’ve nailed the base version, don’t be afraid to play — try cinnamon, a splash of vanilla, or even a little heat with fresh ginger. The Instant Pot doesn’t judge. Neither do I.
