I finally got an Instant Pot. On sale, plus I had Kohl’s cash to use and a coupon, so it was under $100! I’ve been wanting one because I think it will be a huge help on meal prep day; it cooks so much faster! It came today, and I have to admit it’s a little bit intimidating. So many buttons, and beeps and things, and the little instruction guide is really rather unhelpful. So I decided to start with the simplest recipe I could find, which turned out to be a fruit spread. I actually like fruit spreads instead of jams or jellies because there is a ton less sugar in them. I usually buy Polaner All-fruit, but I’d much rather make my own!
Although the recipe I found called for strawberries, I had about two pounds of frozen raspberries, so we have raspberry compote, instead. The only other ingredient in the recipe is brown sugar, for sweetness. But I threw in some chia seed, too, for a little protein & micro-nutrient kick.
This first attempt with an Instant Pot went pretty well, although it took a little bit to figure out how to tell if the pressure was gone. (I finally found the little metal float by the valve that drops when there’s no pressure.)
The next time I make fruit spread (and there will definitely be a next time!) I will add a little pectin to the pot. The compote is just a little bit thinner than I really like it, but the taste is fantastic. I keep thinking about eating it over vanilla ice cream. 🙂
Raspberry Fruit Spread
Here’s the entire, super simple recipe:
Raspberry Fruit Spread - in 10 minutes!
- 2 pounds Raspberries (or other berry) Fresh or Frozen
- 1/2 cup Brown Sugar Sub Splenda Brown sugar blend for fewer calories
- 3 Tbsp Chia Seeds
- 1/2 Tsp Xantham Gum
Add just enough water to cover bottom of Instant Pot. Add all other ingredients. Pressure Cook on "Manual" for 3 minutes. Let pressure release naturally. Drain excess juice from fruit using a sieve. Mash or blend, depending on texture you prefer. Spread will firm up as it cools.