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

Bethany Wright (Contributing Writer)

This post may contain affiliate links which won’t change your price but will share some commission.

Instant Pot Cherry CompoteThis post is by contributing writer, Bethany Wright of WoodhavenPl.com. Find her KS posts here.

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?

The Instant Pot can do it all.

Make your Instant Pot work for you!

The Instant Pot has gotten a lot of hype over the last couple years – for good reason. It really can do just about anything.

Although it can seem a bit daunting to use at first, it really becomes quite simple once you give it a try.

Use the techniques, tips and simple recipes from the Instant Pot Guidebook to get started, and before you know it, your Instant Pot will become indispensable!

Get the Instant Pot Guidebook for FREE!

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…

3.0 from 1 reviews
Instant Pot Cherry Compote {Paleo & AIP Compliant}
 
Print
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
  • ⅛ tsp. salt
  • 1 cup water
  • 3 Tbs. arrowroot powder (preferred) or cornstarch
Instructions
  1. Add cherries, apples, maple syrup, salt, 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.
3.4.3177

Yum

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!

  • 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

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.

GET THE FREE INSTANT POT SOURDOUGH CORNBREAD RECIPE

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
  • Can You Make Slow Cooker Recipes in the Instant Pot?

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!
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Filed Under: Real Food Recipes Tagged With: AIP Compliant, cherries, desserts, evergreen, GAPS, GAPS Diet, gluten free, grain free, Instant Pot, Paleo

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About Bethany Wright (Contributing Writer)

Bethany lives in Ohio with her wonderful husband, delightful 8-year-old daughter, and adorable 5-year-old son. When she’s not busy making a disaster in the kitchen, she enjoys taking all-day cycling excursions with her family and reading books. She comes from a long line of cooks, including ancestors who were chefs to German nobility. Despite her chops in the kitchen, she is completely unskilled at vegetable gardening. (Her consolation is knowing that in a zombie apocalypse, her role would be the town baker and not farmer.) A long-time KS reader, Bethany is thankful for Kitchen Stewardship's baby-steps and Monday Missions that have completely transformed her family’s life. Bethany blogs regularly at WoodhavenPl.com

Read all of Bethany's posts.

4 Bites of Conversation So Far

  1. MamaV says

    February 13, 2017 at 9:37 am

    I have made some very popular cheesecakes, but no fruit desserts yet. I am excited!

  2. Angela B. says

    February 13, 2017 at 10:37 pm

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

    • Laura Snell says

      February 15, 2017 at 8:29 am

      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

  3. IthacaNancy says

    February 16, 2017 at 1:19 pm

    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 . . .

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