My sister Cami and I have 2 things in common. 1) Our parents and 2) Our love for peaches. So we most definitely agree on this yummy Pressure Cooker Peach Compote, used for topping off desserts, warm breakfasts, smothered on yogurt, etc. – or simply stuffing in your face. Then we'll have a nice chat about what we don't have in common, such as; metabolisms, husbands, posterity likeness, personal interests and hobbies . . .
This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
Life is made rich by moments that are rare. First kiss, birth of a child, breathtaking sunrises and sunsets, a peaceful nap, and peaches. Yes peaches. I love them so much I’m putting them on the same level as the birth of a child! In my home, they are the number one fruit and for the very short time that they are in their prime, we eat them on everything! Think yogurt, pancakes, salads, salsa or simply sliced up with a sprinkle of cinnamon, it doesn’t matter, they’ll be heavenly however you eat them. However, I’ll admit, I seriously questioned my son dipping them in ketchup, but who knows, maybe he’s on to something.
My family recently bought a new home and while the house is in a beautiful location, has 2 ovens (yay!), and has enough rooms for all my kids to have their own bedroom (twin boys in one room = disaster), the thing that sold me was 2 blooming peach trees! So we negotiated…how much do you want, great take another ten grand, I don’t care I just need those peach trees! So I’m now the proud owner of peach trees! Oh my, the possibilities!
For this pressure cooker peach compote, I debated back and forth about dressing them up in cinnamon. But after 2 batches of glistening orange peach compote, I knew this recipe was meant to be all about the peaches. No sweetener, no spices, just let that peach flavor concentrate and shine with the magic of the pressure cooker!
The pressure cooker peach compote will thicken a bit as it cools, but since I like it best hot, I use a cornstarch slurry to thicken it up-completely optional. Another option is to stir in a tablespoon of chia seeds while it’s hot and cover for 5 minutes. This stores well in the fridge and it can also be frozen. The texture of the peaches will be a bit different after freezing, but it’s still delicious. Now go and enjoy the rich, rare moment that is peaches and eat some while watching a beautiful sunrise, because eating them while giving birth would be weird…amazing, but totally inappropriate.
For our favorite way to use up our pressure cooker peach compote, find our Peaches and Cream Steel Cut Oats with Cinnamon Maple Drizzle recipe here.
Pressure Cooker Naturally Sweet Peach Compote
Sweet Peach Compote without a drop of sweetener. Amazing cold on yogurt and hot on oatmeal.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Compote
- Method: Pressure Cooker
- Cuisine: American
- 4 cups coarsely chopped peaches
- 1 tablespoon water
- 1 teaspoon vanilla
- ½ tablespoon cornstarch
- 1 tablespoon water
- Add peaches, water, and vanilla to the pot of the pressure cooker. 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 and then release any remaining pressure.
- To thicken, stir together cornstarch and water in a small bowl. Select saute to bring peaches to a simmer. Pour cornstarch mixture into peaches and whisk continuously until thick, about 1 minute.
- Use immediately or cool and store in a sealed container in the fridge for up to a week. Can also be frozen to enjoy for months after peach season is over.
- Enjoy this peach compote over desserts, warm breakfasts, in yogurt, or simply by the spoonfuls.
- The compote will thicken a bit as it cools, but if eating it hot, use a cornstarch slurry to thicken it up. Another option is to stir in a tablespoon or 2 of chia seeds while it’s hot and cover for 5 minutes.
Keywords: pressure cooker, instant pot, peaches, compote, jam, naturally sweetened
I made mine with ripe peaches and good
Vanilla and it came out a sour, artificial tasting brown sludge. Don’t know what I did wrong! Maybe I cut the peaches too small. Recipe doesn’t specify how Large to cut them.
Belinda, How strange! I’m not sure why it would taste so off where it’s just the peach and nothing else. Did you leave the peel on by chance?
No, i peered them.
Darn, that’s too bad. I’m not sure what caused the off taste there then.
Just wondering…. it is necessary to peel the skin off the peaches? I currently make a compote in the microwave, but, I need to take off the skins so to ensure the proper texture.
Ola, I think that might be a personal preference. I really don’t like peach skin so I always peel it, but if you like it, I bet it would be amazing with it on too.
I Definitely on the same team with “NO SKINS”. It would be very helpful if you updated the recipe card to explain exactly when and how you remove the skins. I’m interested to know how,as, there must a easier way than my current technique.
Ola, I’ve wanted to update this one for a long time with lots of goodies I’ve learned over the past couple of years. Busy summer family life has put a dent in a lot of my work plans.
I’m curious if I can make this without fresh peaches? I have shelves of homemade canned peaches or I can get frozen peaches. Will either/both work instead of fresh?
Diane, I believe that will work fine. You may need to sweeten it a bit since when I make it, I use sweet summer peaches. Let me know if you try it!