Cherry Compote Pressure Cooker Recipe

Ingredients

1 (16 ounce) package frozen dark cherries
3/4 cup sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon almond extract

Preparation

Step 1

DIRECTIONS:

Add 8 ounces of cherries, sugar, and lemon juice to pressure cooking pot; stir to combine. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
In a small bowl, whisk together cornstarch and water. Add to compote in pressure cooking pot. Bring to a boil using the saute function, stirring constantly, until sauce thickens. Stir in remaining cherries and almond extract.
Put in a storage container and cool to room temperature. Refrigerate until ready to serve.