This tasty Instant Pot gluten-free vegan blueberry topping is perfect for dairy-free yogurt and ice cream, smoothie bowls, oatmeal, and toast. Fresh or frozen blueberries can be used, but fresh ones might require a bit more maple syrup to taste. Make a batch of this sweet topping to keep in the refrigerator for quick breakfast and dessert additions!
2 cups frozen blueberries
¼ cup maple syrup
¼ cup water
1 tsp cinnamon powder
A pinch of Himalayan salt
Mix together blueberries, maple syrup, water, cinnamon, and salt in the Instant Pot.
Seal and lock lid, turn valve to close. Set Instant Pot on Manual High Pressure for 3 minutes. When the Instant Pot beeps, allow to release naturally. It’s important to allow for all of the pressure to be released naturally, as the hot blueberry juice is easily pressurized though the valve.
Open lid, and set the Instant Pot to Sauté. Cook down the blueberry mix by about half, for around 7-10 minutes – stirring frequently. Blueberry juice on the sides of the Instant Pot can burn, so use heat-proof spatula to keep the sides clean.
Turn off Instant Pot, allow to cool. The blueberry mixture will firm up slightly as it cools.
This recipe lends itself well to a double batch, and keeps well in the refrigerator. Note that this recipe doesn’t have pectins or gels, so while it goes well on toast it’s not the same as jam, and is more like a sauce.
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