Instant Pot Strawberry Jam

Only four ingredients in this super simple and delicious Instant Pot Strawberry Jam. Perfect for sandwiches, ice cream topping, or whatever you want!

Course Breakfast
Cuisine American
Keyword instant pot strawberry jam
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 16 -2 TBS servings
Calories 73 kcal


  • 4 cups strawberries
  • 1 1/2 cups sugar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 TBS cornstarch


  1. Mix strawberries with sugar in the instant pot. Let them sit at least 30 minutes. (I typically do longer, even up to an hour.) After 30 minutes you will see all the juices released from the berries. Stir to combine. Add lemon juice.

  2. Close instant pot and press pressure valve to the sealed position. Set on manual for 1 minute. 

  3. Release pressure naturally (DO NOT flip the pressure valve) for at least 15 minutes. Carefully release the pressure valve and remove the top. 

  4. Using a hand blender or a potato masher, blend/mash strawberries until desired consistency (less is more in my opinion).

  5. Turn Instant Pot to 'saute' function and allow the strawberry jam to come to a simmer/boil.

  6. In a small bowl combine water and cornstarch. Slowly pour into jam and stir. Simmer for 2-3 minutes or until slightly thickened. Turn pot off. Allow mixture to cool and then pour into jars.

Recipe Notes

Instant Pot Strawberry Jam will keep in the fridge for 1 month. To freeze the jam, place in freezer safe containers once cool, then freeze. Will keep in freezer for up to 1 year.