Sweet Blueberry Syrup made in minutes with the help of the Instant Pot and ready for everything from breakfast to dessert!
My family is having a moment with blueberries right now.
We buy them in bulk and enjoy them fresh, frozen, in fruit salads, in yogurt parfaits . . . bonus that blueberries don’t go bad as quickly as strawberries and raspberries and are usually more affordable too!
One particular morning, I thought blueberries and cream-topped waffles sounded like basically the most incredible thing ever, so I used this Strawberry Sauce as my guide to whip out a quick blueberry syrup to go with these incredible waffles.
What I would give to capture the joy at the breakfast table that morning and put it in a jar to save forever.
“It’s like we’re on vacation eating at a fancy restaurant!”
“Okay, best breakfast ever, EVER!”
“Can we just have this every morning forever until I move away?”
Happy kiddos make for happy mornings, and I love sending blueberry-stained mouths off to rule their day.
This blueberry syrup is so easy to make; my daughter now whips it together when she spies waffle or pancake batter getting whisked together.
Another great discovery: This makes the best yogurt parfait of your life!
Chill it, then put a big spoonful of blueberry syrup in a bowl and top it with yogurt, a drizzle of honey and almond butter, and a handful of granola.
Then, you need to try it boiling hot from the pot on a scoop of vanilla ice cream. WOW!
Also, this recipe can use fresh or frozen blueberries, so chances are you can whip it together right this second!
WHY YOU WILL LOVE INSTANT POT BLUEBERRY SAUCE
- EASY: No blueberry juice poppin’ all over the stovetop. You can push start and walk away without the risk of a mess.
- HEALTHY: A maple syrup-drenched waffle is good, but naturally sweet blueberries with a touch of honey make me feel even better.
- VERSATILE: This will go on oatmeal, pancakes, waffles, and yogurt, then swing over to dessert and put in on ice cream. Heck, you could probably even spoon this over chicken or pork chops!
HOW TO MAKE BLUEBERRY SYRUP IN THE PRESSURE COOKER
- Add blueberries, honey, and water to the pot
- Pressure cook
- Thicken with cornstarch slurry
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- SWEETENER: You can use any sweetener you like here. We prefer the taste of honey with blueberries. If your blueberries are quite sweet, you could likely halve the amount of sweetener.
- BLUEBERRIES: You can use fresh or frozen blueberries here. Frozen wild blueberries are particularly delicious.
- THICKENING: There will be more liquid in the pot with frozen blueberries, so you may need more thickener. Only add half of the cornstarch slurry to begin with, then decide if you want more. We want syrup consistency, not jelly.
- TEXTURE: If you want more texture in your syrup, add a handful or two of uncooked blueberries at the end. I personally love it this way!
- STIR STIR STIR: Once you add the cornstarch slurry, don’t stop stirring! It will thicken quickly, and you don’t want it to burn on the bottom or pop juices all over.
- REGARDING THE LIQUID: You’ll notice there isn’t much liquid added to the pot to pressure cooker. I promise it works! Once the blueberries start opening up, they create enough steam to bring the pot to pressure.
HOW TO STORE, REHEAT, AND FREEZE
- STORE: Cool leftovers, then store in an air-tight container in the fridge for up to 5 days.
- REHEAT: Reheats well in the microwave or on the stovetop. The syrup is also delicious cold.
- FREEZE: Scoop leftovers into a freezer-safe container or ziptop bag and freeze for up to three months. When ready to eat, let it thaw overnight in the fridge, then enjoy.
MAKE AHEAD TIPS
This syrup stores well in the fridge, so make a batch at the beginning of the week and use it for the next few days.
WHAT TO SERVE WITH
- BREAKFAST FOODS: Pancakes, waffles, oatmeal, yogurt, etc.
- DESSERT: Amazing on ice cream! Also good on cheesecake, cake, and pie.
VARIATIONS
Swap out any berry you like, or use a variety!
This simple recipe will make your life so full of joy and good eatin’; I’m thrilled to get it into your hands!
Try it soon and report back how you use your blueberry syrup in the comment section below. I can’t wait to hear!
Enjoy!
MORE INSTANT POT BLUEBERRY RECIPES
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BLUEBERRY SYRUP
PrintBlueberry Syrup | Instant Pot Recipe
Sweet Blueberry Syrup made in the Instant Pot; perfect for everything from breakfast to dessert!
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 5 cups blueberries (fresh or frozen), about 1 pound
- ¼ cup honey, maple syrup, or sugar (more or less to taste)
- 2 Tablespoons water
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- In this order: Add 2 Tablespoons water, blueberries, then honey to the pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
- When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure. If foam spurts from the valve, flip the knob to sealed and wait 1 minute before releasing again.
- Whisk together cornstarch and water.
- Use the sauté function to bring blueberries to a light simmer. While stirring, slowly pour in HALF of the cornstarch slurry. Continue to stir until it thickens, about 1 minute. If you want it thicker, whisk in the remaining slurry.
- Serve hot on pancakes, waffles, or French toast.
- Store leftovers in the refrigerator for up to a week. The syrup will thicken a bit when it is chilled.
Notes
- If you’d like more texture, stir a cup of fresh blueberries into the syrup after it’s thickened.
- The amount of cornstarch slurry needed will depend on the blueberries. If you use frozen you’ll have a lot of juices to thicken vs. fresh.
- The amount of sweetener will vary depending on how sweet you want it and how sweet your blueberries are. If your blueberries are sweet, you may even want to start with 2 tablespoons of sweetener.
- After you add the cornstarch, DON’T STOP STIRRING! Once it starts to thicken, it will pop and splatter quite a bit. Pull it off the heat quickly.
- Use this recipe as a baseline for any berry syrup. Strawberries, blackberries, raspberries, etc.
Five stars and two thumbs ????????
Awesome delicious ???????? stuffed pork chops
Made restaurant style
But better with syrup
Thank you so very much for sharing your recipes are five stars friend’s
Have your blog address
Awesome party awesome recipe ????????????