Instant Pot Peach Compote Recipes

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 SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as 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, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. 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 COBBLER

Steps:

• Drain peaches and pat dry with a paper towel. Sprinkle peaches with cinnamon sugar.
• Mix dry cake mix with cinnamon. Cut in butter until mixture resembles coarse crumbs. Set 1/2 of the mixture aside.
• Mix peaches with 1/2 of the cake mix mixture; place in a 6-inch round dish. Top peaches with remaining cake mix mixture. Cover dish with foil.
• Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Place round dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Quick release remaining pressure using the quick-release method, about 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Carefully remove dish from the pot and uncover. Broil until topping is set, about 2 minutes.