Directions

1. Add strawberries, ⅓c blueberries, sugar, and lemon juice to pressure cooker.

2. Close and lock lid, set pressure cooker to "steam/veggies", and adjust time to 3 minutes. Press "start/stop".
3. When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
4. In a bowl, whisk cornstarch and water. Carefully open lid and add cornstarch mix to compote. Set to "sear" and press "start/stop". Bring to a boil. Add in remaining blueberries.
5. When compote reaches desired consistency, remove compote and pour in storage container. Cool compote to room temperature. Refrigerate until ready to serve.