This berry chia fruit sauce is free of refined sugar and is packed with fiber. It tastes great with pancakes, yogurt, cheesecake, biscuits, toast, ice cream, and more!
- 2 cups berries, fresh or frozen (I use a 50/50 mixture of blueberries & strawberries)
- 1/4 cup raw honey or maple syrup (or a granulated sweetener of your choice for Keto)
- 2 tsp. lemon or orange juice (you can also use 1/8 tsp. citric acid)
- 4 Tbsp. chia seeds
- Place all ingredients into the Instant Pot, with the chia seeds going in last.
- If using fresh fruit, let the mixture sit for 10-20 minutes to allow the fruit to release some liquid.
- Close the lid and set to sealing position. Cook on manual high pressure for 1 minute.
- When finished, let pressure release naturally for 15 minutes, then quick release if necessary.
- Stir the mixture until the chia is well-combined and mixture starts to thicken. (The sauce will thicken more as it cools.)
- Serve immediately or store in refrigerator for up to 4 days, or freeze for up to 3 months.
For a thick, jam-like sauce, let cool in the refrigerator for at least 1 hour.
Any kind of berries or chopped fruit will work for this recipe, so feel free to use what you like. Cherries, strawberries, and blueberries are always my go-to’s for this recipe.
- Category: Sauces & Condiments
- Method: Instant Pot
- Cuisine: European
Keywords: fruit compote, fruit sauce, berry sauce, chia sauce, instant pot, pressure cooker, keto, paleo,