This Instant Pot Triple Berry Chia Jam goes on everything! Pancakes, toast, yogurt, ice-cream . . . heck you could even put it over turkey or pork chops! Fast, easy, and healthy too, it's a dream boat kind of recipe.
If you love your Instant Pot like I love my Instant Pot, you likely try anything and everything in it too. Infused Water? Yep! Vanilla Extract? Yep! Tofu Cheesecake? Yep! But there's a reason that one hasn't made the blog . . .
So when I saw Chia Jam recipes poppin' up in the blogosphere, I thought, “Yep! That just might work.”
My sister Maegan is the one who perfected this recipe. I was trying to keep it sweetener free (yuck, even to me) and wasn't using near enough chia seeds to thicken it, so I gave up. Maegan however found the perfect ratios and we have used this jam over yogurt at every electric pressure cooker class we've taught at ever since. It is always such a hit, and I'm sorry to everyone that has been waiting for my promise to post it!
Sometimes I get too excited about dinner recipes like this Chicken Tikka Masala or this Italian Stuffed Meatloaf, and forget that some of your most loved recipes are ones like this that are so simple and can be made with things you already have on hand.
Spring time resolution – Stop Complicating Life.
Chia jam in the Instant Pot is so incredible! You just dump it in, let it cook while you listen to your son's reasoning of why it's ACTUALLY okay to lie sometimes, stir in chia seeds while it's hot, and just watch the watery fruit turn into a thick, sweet, spoonful of heaven.
Note:
Don't panic when you look at the recipe! I didn't forget the water. There is no water in this recipe. Once the fruit starts to thaw as the pot heats, there is plenty of liquid to create the steam needed to create pressure. It will work, have faith! I've even done it without any syrup and just a tablespoon of water in this Peach Compote, and it STILL works!
Enjoy this simple, quick goodie of a recipe and I'll promise to put the brakes on fancy pants dinner recipes every now and again to bring you more of these easy recipe treasures.
Also, I'm amping up The Basics section of my blog because my very smart blogging sister Cami told me I needed to. What do you want to see? I'm talking simple things like a “baked” potato, dried beans, plain ol' rice, etc etc. I've got a list sitting right next to my computer that I keep adding to when you all send me your ideas, so keep those suggestions coming!
In the meantime, if anyone has mastered the perfect method for shreddable chicken breasts, HELP! Every time I think I've nailed it, another dry, chewy chicken breast puts me in my place. I feel a bit ashamed admitting this cuz I feel like I've totally let you all down in some weird, “I take things too seriously” kind of way.
But this Instant Pot Triple Berry Chia Jam I can guarantee because it is DIVINE! Now go make the easiest, yummiest, healthiest jam of your entire life!
Tools/Ingredients used to make Instant Pot Triple Berry Chia Jam
Instant Pot Triple Berry Chia Jam
Loaded with good for you ingredients, this Triple Berry Chia Jam is perfect on toast, pancakes, yogurt, ice-cream and beyond!
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Total Time: 20 minutes
- Yield: About 2 cups 1x
- Category: Preserve
- Method: Pressure cooker
- Cuisine: American
Ingredients
- 4 cups frozen triple berry mix (mine had strawberries, blueberries, and raspberries, but blackberries and cherries are also delicious)
- 1/4 – 1/3 cup pure maple syrup (depending on how sweet you like it, my kids prefer 1/3 cup)
- Juice of ½ orange (or lemon will work)
- 1 teaspoon vanilla extract (optional)
- ⅓ cup chia seeds
Instructions
- Add frozen berries, maple syrup, orange juice, and vanilla extract to the pressure cooker pot. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Add chia seeds and stir quickly so they don’t clump. Cover with the lid and let sit for 20 minutes to thicken.
- Serve hot or store in the refrigerator for up to a week. Jam will thicken when chilled. Freezes perfectly.
Notes
- If you want to thicken the jam without chia seeds, after step 2, combine 1 tablespoon of cornstarch with 1 tablespoon of cool water in a small bowl or cup and whisk until smooth. Use the saute function to bring jam to a simmer then add the cornstarch slurry and whisk constantly until thickened, about 1 minute.
Keywords: pressure cooker, homemade, healthy
Hi Marci, I know that this is an old recipe post and I have made the jam with success. However lately I have been reading that some people feel grinding the chia seeds first is helpful or beneficial. Do you have any insight into this? I think it might make the jam more palatable to some of my family members who don’t love the seeds.
This looks like a wonderful recipe! However, doesn’t the Instant pot require 1 cup of water to prevent the dreaded “burn notice”? I’m dying to make my own fresh, low point jam!
Patricia, As the fruit heats up, you get plenty of liquid to create pressure. I’ve made this one for a few presentations and I promise you it works!
This was the easiest jam that I have ever made. I thought it would be too thick, but it was perfect. It tastes so good. Can’t Thank You enough for a great recipe.
★★★★★
Linda, I love this jam, it never fails to please a crowd too!
Hello,
I made this recipe using fresh fruits instead of frozen fruits and it came out great. I want to make it again and am planning to make it again but double the quantity. Will I have to increase the cooking time?
Pratyusha, that’s great to hear! Cooking time will stay the same if you double or even triple it. I’m actually making this tomorrow to give to my neighbors with some homemade yogurt 🙂
Well, I think the one that looks most like yours has no name but looks crushed, so I’ll try those one’s. Thanks for the reply. 🙂
I use that same frozen berry mix for smoothies and love it. Is your jam thick? My mother used to make homemade jams and used pectin or unflavoured gelatin. When I didn’t see these in your recipe, I Google’d because I thought they were added to preserve for freezing, but it says they are thickeners.
Sue, I love that mix for smoothies as well! It is thick, the chia seeds soak up extra liquid and make it the perfect consistency.
Thank you for the prompt reply. I was going to Google something else, but maybe you have an answer for that too. I have hemp seeds. Could I use them as a substitute for the Chia seeds?
Sue, As far as I’m aware, hemp seeds don’t absorb liquid and plump up like chia seeds. So my first thought would be that it wouldn’t work. If you decide to try it though, let me know! I love using hemp seeds
Judging by your reply, I will not try it. lol I will buy some chia seeds. Thansk again!
I went shopping last night and was happy that chia seeds were on sale. My smile turned to a frown when I found out it comes different ways and I did not know what to buy. lol I saw white whole, black whole, black milled and another black one that looks crushed. I just went back to your recipe and see a link to the one’s you used. It looks like the crushed one’s I saw but yours seems to have white and black. I’m assuming the colors don’t matter, just the texture? Want to make sure because even on sale, the cheapest pkg is $6.
Sue, Oh wow, I’ve only ever seen the plain ol’ black chia seeds (not milled) at my grocery stores. I had to special order a milled version once when my kids decided they didn’t like chia seeds and I needed to disguise them better.
I put the chia seeds in with everything else by mistake. Will it be ok this way???
Marie, I’m not entirely sure. I would worry the chia seeds would clump up while it cooks. Let me know how it goes!
Do you think I could use fresh fruit in this recipe? Would you add water if I am using fresh?
This is sounds really yummy!
Karen, I haven’t personally buy my sister says she has several times and it works great. She says no extra liquid needed. It’s incredibly yummy! I’ve had so many people ask for the recipe after we serve it at food conferences.
Could I use organic sugar? If so, how much? Thank you.
Dianna, I’ve never used regular sugar, but I would start with 1/4 cup then add extra if it’s too tart
Marci, your jam looks amazing. I love that it uses frozen fruit too. We can’t always get stellar fresh berries year round here in MA but I can always grab a few bags of frozen berries. AND I always have fresh NH maple syrup on hand thanks to my daughter and son in law in NH. Can’t wait to try this.
I made my first jelly last year with jalapenos from the garden….I can’t wait to make more this year. I found a lower sugar recipe that I love. I think that was always the downside for me making jelly at home-the massive amount of sugar it takes.
Carol, Soooo jealous of your fancy maple syrup ????. I Love using frozen fruit! It’s typically a great price and doesn’t require any prep work. I used to love jalapeño jelly but gave it up because it did contain so much sugar. If you master a lower sugar recipe, let me know!
Could this be made as pot in pot by putting a cup of water in the liner, and the berries in a large glass bowl? Also, do you think that this can be frozen?
Kathy, It would probably work PIP but would likely need a longer cook time. And yes, the jam freezes perfectly!
Thank you for your response. I believe that Costco has this frozen fruit mix on sale this week, so I am going to make the jam. I will need to use sugar free “maple syrup”, so I know I am taking a chance deviating from the recipe, but fingers crossed….
Kathy, I think that will still work great! If you want to omit the sweetener completely, try adding peaches or cherries to make it naturally sweeter.
I would use agave syrup in place of the maple syrup. Sugar free syrup might not give it the same texture and make it more runny.