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Instant Pot Cherry Compote Recipe {Paleo & AIP Compliant} + 10 Instant Pot Desserts To Try NOW!

Instant Pot Cherry Compote

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.

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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 Cherry Compote

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}


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


  • 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

ship kroger


  1. 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!
  2. Check the sealing ring, close the lid, and set the pressure valve to sealing.
  3. Select MANUAL for 4 minutes.
  4. 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!).
  5. Stir the compote well — it will be very liquidy.
  6. Select SAUTE, and stir in arrow root powder. Stir well until arrow root powder is combined and compote begins to boil.
  7. Cancel SAUTE. Serve warm or chilled. Compote will continue to thicken as it cools.
  8. 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?Instant Pot Maple Flan Traditional Cooking School GNOWFGLINS main

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!

Find all the Kitchen Stewardship® Instant Pot tips and recipes HERE

=Traditional Cooking School Instant Pot Sourdough Cornbread Pressure Cooker Recipe

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:

Instant Pot Cherry Compote
What’s your favorite dessert to make in the Instant Pot? We’d love to hear about it! Tell us in the comments below!
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

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4 thoughts on “Instant Pot Cherry Compote Recipe {Paleo & AIP Compliant} + 10 Instant Pot Desserts To Try NOW!”

  1. 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 . . .

  2. Can you use gelatin instead of collagen (does it cook the same, or would it cause a problem/thickening issue)?

    1. 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

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