This simple and fuss-free jam recipe uses no pectin and is made entirely in the Instant Pot. It tastes delicious served on toast for breakfast and is better than store-bought!
Cut the strawberries in half and place them in the Instant Pot.
Pour the sugar over the strawberries and stir gently to coat. Let the strawberries sit for 20 minutes.
After the strawberries have sat, stir them again and then place the lid on the Instant Pot. Make sure to the release valve is set to "sealed".
Cook on manual pressure (pressure cook) for 1 minute. After the timer has gone off, let the pressure naturally release. This should take about 15 minutes.
Mix the cornstarch and water together in a small dish to make a slurry.
After 15 minutes, flip the pressure valve to release the remaining pressure. Open the lid and stir in the lemon juice and cornstarch slurry.
Set the Instant Pot to "saute" and boil for about 5 minutes or until the jam has thickened.
Turn off the instant pot and let the jam cool.
Blend jam with an immersion blender. If you prefer a chunkier texture, blend only a little bit so there are some pieces of strawberry left whole.