Instant Pot Peach Compote Recipes

INSTANT POT PEACH COMPOTE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as an Instant Pot) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

PEACH COMPOTE IN INSTANT POT - PEACH SAUCE FOR ICE CREAMS & PANCAKES

Steps:

• Wash, peel and pit the peaches (discard the pit) and slice in medium sized pieces.
• Add the peach slices to the instant pot.
• Also the sugar and vanilla extract to the instant pot, mix well with the peaches so the sugar will dissolve.
• Close the instant pot with lid in sealing position and cook in high pressure for 7 minutes.
• Once done, press 'keep warm/cancel' button and wait for a natural pressure release.
• If you are in a hurry, you may do a careful, controlled gradual manual pressure release after about 12 minutes.
• Once the pressure is all released, carefully open the lid of the instant pot.
• Stir the contents & mash the peaches using a potato masher depending on the preferred consistency you want for the sauce (you do not need to mash this a lot since we are making peach sauce, unless you want a very smooth consistency for the sauce).
• Press saute, simmer the contents for another couple of minutes so the sauce will thicken.
• If you simmer for more time, the sauce will further thicken and the consistency can become similar to that of jam. Also, keep in mind that the sauce will natuarally thicken more as it cools down.
• Once the sauce is done, it is a good idea to transfer the inner pot to a safe, cool area, to avaoid further thickening of the sauce.
• Carefully transfer the prepared peach sauce to bowls so it will cool down more easily.
• Once the sauce reaches the room temperature, you can transfer the sauce to clean, dry, air tight glass containers and store this in the refrigerator for about a week!

INSTANT POT PEACH COMPOTE & PEACH APPLESAUCE

Steps:

• Add everything to the Instant Pot and close the lid
• Set the valve to SEALED.
• Set button to High Pressure for 1 minute and do a quick release
• Stir the mixture until thick or add cornstarch if you need to thicken it up.
• Serve warm or cold.

INSTANT POT PEACH COBBLER

Steps:

• For the filling: Spray a 7-inch round cake pan with nonstick cooking spray.
• Toss together the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon juice in the insert of a 6- or 8-quart Instant Pot®. Set to sauté (see Cook's Note), bring mixture to a simmer and cook, stirring frequently, until thick and glossy, 2 to 3 minutes. Carefully remove the insert and spoon the filling into the prepared pan. Rinse out the insert and set back in the pot with the machine's trivet. Pour in 1 cup water.
• For the dough: Whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Work the butter cubes into the dry mixture with your fingers until it resembles coarse meal. Add the milk and vanilla and stir just until moistened to make a lumpy dough. Drop pieces of dough on top of the filling.
• Cover the pan with aluminum foil. Tear off a second piece of foil, about 2 feet long, and fold 3 times lengthwise into a sling for the pan. Set the cobbler in the center of the sling, pick up both sides of the sling to lift the pan and lower onto the trivet in the pot. Fold over the sides of the sling so it fits in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
• After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 10 minutes. After 10 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cobbler and set it on a cooling rack. Remove the foil and let the cobbler cool slightly before serving with ice cream.