It’s no secret how much I love my Instant Pot.
I mean, I even made it all 5 of my New Year’s Resolutions, for goodness sake.
But if you asked me to name my favorite thing to make in the Instant Pot, I think I would have a hard time narrowing that down.
I love making baked sweet potatoes, because they are lightening fast compared to the oven. I love making bone broth because it doesn’t make my house smell funky. And don’t even get me started about freezer meals.
But honest confession time. My favorite thing to EAT definitely has to be dessert.
And the Instant Pot is downright phenomenal at making them. Cheesecake? Flan? Rice Pudding? Mug Cakes? Jam?
The Instant Pot can do it all.
Make your Instant Pot work for you!
I won’t tell if your Instant Pot is still in its box, pinky swear. 😉
I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!
Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:
Get the Instant Pot Guidebook for FREE!
What’s in the Guidebook?
You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:
- Adapt your own favorite recipes from the slow cooker
- Cook FROZEN ground beef
- Hard boil eggs perfectly
- Cook squash, steam veggies, and make applesauce in your IP
- Make dry beans in an hour and perfect rice without boiling over
- Steam veggies al dente and make Paleo cauli rice in minutes
- Cook a whole chicken and make FAST bone broth
Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!
Warm, roasted fruit is certainly my most beloved dessert. But I rarely make it because I don’t have time to labor over the stove (simmering fruit for what feels like forever) — and I definitely don’t want to wait around an hour for the oven.
So when I learned that I could make fruit compote IN FOUR MINUTES in my Instant Pot, I was SOLD.
Instant Pot Paleo/AIP Cherry Compote
Don’t tell anyone, but right now I’m sitting at the computer inhaling a bowl of this Cherry Compote while I write. It’s the perfect blend of tart and sweet — and it’s ridiculously easy to make.
We enjoy it straight from the bowl, but I can only imagine how yummy it would taste served over your favorite vanilla (or chocolate!) ice cream, or with a brownie.
Pardon me while I go grab some seconds…
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Instant Pot Cherry Compote {Paleo & AIP Compliant} Recipe Type : Dessert Author: Bethany Wright Prep time: 5 mins Cook time: 4 mins Total time: 9 mins Serves: 6-8 servings
Ingredients
- 4 cups cherries, frozen or fresh
- 1 cup apples, shredded or finely diced
- 2 Tbs. maple syrup
- 1 Tbs. coconut oil (use the code STEWARDSHIP for 10% off at that site!) or butter
- 1/8 tsp. salt
- 1 cup water
- 3 Tbs. arrowroot powder (preferred) or cornstarch
Instructions
- Add cherries, apples, maple syrup, salt (Use the code kitchenstewardship for 15% off of your first purchase), coconut oil, and water to the Instant Pot bowl. Stir well to combine. DO NOT add the arrow root powder!
- Check the sealing ring, close the lid, and set the pressure valve to sealing.
- Select MANUAL for 4 minutes.
- Once the program has completed, quickly release pressure (do not quick release if you have doubled the recipe or you risk spewing fruit out of your pressure valve!).
- Stir the compote well — it will be very liquidy.
- Select SAUTE, and stir in arrow root powder. Stir well until arrow root powder is combined and compote begins to boil.
- Cancel SAUTE. Serve warm or chilled. Compote will continue to thicken as it cools.
- If you’re looking to increase nutrition, consider adding a tablespoon or two of collagen to your compote before cooking.
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Looking For Other Desserts?
If you enjoyed the speed and ease of making Cherry Compote, you’ll have to check out these other IP desserts which have quickly become a favorite in our home!
- Instant Pot Paleo Mug Cakes (4 Varieties) from WoodhavenPL
- Instant Pot Paleo Peach Crisp from Wild Acres
- Instant Pot Apple Chutney (Paleo, AIP) from WoodhavenPL
- Pumpkin Cutie Pies from Hip Pressure Cooking
- Pressure Cooker Rice Pudding from Traditional Cooking School
- Pina Colada (Dairy Free!) Rice Pudding from Pressure Cooking Today
- Allergy Friendly Chocolate Cake from Traditional Cooking School
- Instant Pot Maple Flan from Traditional Cooking School
- Pressure Cooker New York Cheesecake from This Old Gal
- Orange and Dark Chocolate Cheesecake from Traditional Cooking School
Find all the Kitchen Stewardship Instant Pot tips and recipes HERE
My dear friend Wardee at Traditional Cooking School can do just about anything with her Instant Pot – cakes, bread, main dishes, veggies, even “stacking” multiple kinds of food at once!
She’s offering a free sourdough cornbread Instant Pot recipe!
This cornbread is delicious, nutritious, super easy to make, and it only needs 12 minutes of cook time.
Other Instant Pot Tutorials:
- Pros and Cons of the Instant Pot
- How to Use the Instant Pot in a Hotel Room
- 10 Basic Techniques for your Instant Pot
- How to Make Squash in the Instant Pot
- How to Cook Frozen Ground Beef in the Instant Pot FAST
- Instant Pot Yogurt
- Can You Make Slow Cooker Recipes in the Instant Pot?
IthacaNancy says
I used coconut oil, but I would have preferred it with butter. I wasn’t wild about it. I added chia seeds and mixed it with coconut cream and it was much improved. This used my entire stock of sour cherries, so it was a disappointment that it didn’t knock my socks off. However, it was reasonably tasty – I had no trouble finishing it once I’d adapted it a bit . . .
★★★
Angela B. says
Can you use gelatin instead of collagen (does it cook the same, or would it cause a problem/thickening issue)?
Laura Snell says
Hi Angela,
Collagen and gelatin do not act the same in recipes and aren’t generally interchangeable. Collagen will provide no gelling effect at all, and if you use gelatin instead it would provide quite a bit of gel. I’ve seen gelatin used as a thickener in all sorts of recipes, so if you decide to play with the recipe it’s possible you may be able to use a bit a gelatin instead of most of all of the arrowroot powder. I’ve never tried this myself, but if you decide to give it a shot let us know what your results are!
Laura @ Kitchen Stewardship
MamaV says
I have made some very popular cheesecakes, but no fruit desserts yet. I am excited!