Instant Pot Cherry Pie Filling is a versatile and easy recipe. It is also a COST recipe not only because when I make a batch there is enough to freeze a few servings, but also because I can use it in so many different ways. At the end of a spring season I may make homemade ice cream (recipe forthcoming) and use this as a natural topping. Nothing ends a season and kicks off the summer better then that combination sitting by the pool. During the winter months, pull some out and put over cream cheese for an easy appetizer. I would love to hear the other ways you find to use this recipe.
This was inspired by The Tasty Traveler jam recipe as she has some great recipes on her site. Check it out if you have not already.
The other reason I enjoy this recipe is it gets my kids involved. What I used to not like about this recipe, PITTING the Cherries. Most pitters only pit one cherry at a time. I have one that does 4 at a time and catches the pits. The kids all love lining up the cherries and smashing the lid to pit the cherries. Yes they do smash the lid which is why the older kids still like this recipe. The pitter I have I can no longer find, but Amazon has one that actually does more the four at a time now, and is similar. I may have to upgrade:)
What You Need
This recipe only uses a handful of ingredients, with the berries being the only one I ever buy. Berries, sugar, lemon juice makes the main components. Follow that up with corn starch and water to thicken it and viola homemade Instant Pot Cherry Pie Filling. Quick note, do not substitute flour for the corn starch. Corn starch is a great thickener that does not change the flavor of the food. Flour will distort the flavor. You can also substitute 1 tablespoon of lemon juice for the half juice of a lemon.
With cherries I will cut them in half after pitting just to reduce the chunks in the compote to be a little smaller, in case I want it to be used as jam and spreadable. So as the kids pit I cut and toss in the Instant Pot . Add the sugar and the lemon juice and stir. You actually want this to rest about 10 minutes after the initial stir. This allows the sugar to start to breakdown the cherries.
After 10 minutes stir again, and place the pressure cooker top on the Instant Pot. Set to high for 2 minutes. Once cooking is complete let the pressure naturally release for about 15 minutes. Then release the remaining pressure and open the lid. The mixture will be runny, DO NOT PANIC that is what the corn starch is for. I mix the equal parts corn starch and water in a Ball pint size freezer jar. It makes it easy to shake the mixture well, but I can also rinse and then use to freeze the compote.
Turn the Instant Pot to Sear/Sauté. Bring the compote to a boil and add the corn starch mixture. Stir for 5-10 minutes or until thick. Turn off the Instant Pot and let the compote cool for about 30 minutes. It is very hot and burns easily. Once cooled ladle into freezer jars. It is great to give as a unique gift. It stores well in the fridge for 30 days. However, it is good in the freezer for about 6 months. Be sure to add to your COST Freezer Inventory.
I have used this for blackberries that I had an overabundance of and did not want to go bad. I hate to throw out any food, so this is a great way to use up those berries and be able to freeze without the family getting sick of whatever berry is in season.
This pairs well with ice cream as a nice natural topping. I have poured over cream cheese and served with crackers for an appetizer. I am sure it would great with yogurt or other breakfast items. And of course you can use like jam on toast or in a classic PB&J.
Instant Pot Cherry Pie Filling
- Storage jars (freezer ready)
- Cherry Pitter
- 2 lbs Fresh Tart Cherries You can user regular red cherries or any other berry as well.
- 1 cup Sugar
- 1/2 each Juice from a lemon Can use 1 tbsp bottled lemon juice in place of fresh lemon juice
- 3 tbsp Corn starch
- 3 tbsp Water
- Wah cherries, remove stems and pit. I slice in half as well, to keep the chunks smaller.
- Place cherries, lemon juice and sugar in the Instant Pot.
- Stir and then let rest for about 10 minutes. This allows the sugar to start to break down the cherries.
- Stir again. Place lid on instant Pot and move valve to seal position.
- Turn Instant Pot and set to High for 2 minutes.
- When timer beeps, let pressure natural release for 15 minutes and then quick release remaining pressure.
- Turn off pressure cook function and open lid.
- Turn on sauté function on high. Stir mixture, it will be runny but do not panic.
- Mix corn starch and water together well. I use a Ball pint size freezer jar (will repurpose later to freeze the compote), as I can just add the ingredients and shake to mix well.
- Once compote starts to boil, pour in corn starch mixture and stir continuously for about 5-10 minutes. Compote will start to thicken up.
- Turn off Instant Pot and let cool for 30 minutes
- Even after 30 minutes this will be very hot. Carefully ladle jam into freezer containers. I do multiple small ones so I can pull this out at a moments notice.
- Store in the fridge for up to 30 days, or once cooled freeze for up to 6 months.