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Pressure Cooker, Instant Pot, Blueberry Pancakes Syrup (Better than Maple)
This is one of the easiest and amazing recipes. My kids love it, I love it and I can’t wait to make more. I would also say it’s a life changer, and I don’t throw around that word much.
I made this with my mini, I have been LOVE having my mini, for all of my sauces and jams, so today is no exception.
Instant Pot-Pumpkin Pie (Yes, I cooked a whole pie in my IP)
Instant Pot-Banana Pecan Banana Bread
Instant Pot-Strawberry Cheesecake
Instant Pot-Oreo Cheesecake (Step By Step Instructions)
If you like simple recipes, because I’m all about the simple recipes, follow us at:
Group, to learn how to use the Instant Pot
and if you want simple recipes
Place the frozen blueberries inside the Instant Pot
Add the sugar and lemon juice to the frozen blueberries
Mix
Mix well
Set manual high pressure for 3 minutes
This is what you get when it’s done cooking. And naturally released.
After mixing in the cornstarch and water.
Kitchen Items Used:
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Norpro Grip-Ez Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
Italian Olive Wood Spatula (I LOVE THis for my IP)
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
- 3 cups of frozen blueberries
- ¾ cup of sugar
- 2 tablespoons of lemon juice
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- In your Instant Pot place the blueberries, then add the sugar and lemon juice. Mix well.
- Add the lid and set the manual high pressure for 3 minutes.
- Let it naturally release when the timer is up.
- Then add the water and cornstarch in a small bowl and mix well, then add it to the blueberry mixture and mix well.
- Press the saute function, and bring to a boil.
- Enjoy!
Pressure Cooker, Instant Pot, Blueberry Pancake Syrup, better than maple syrup
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