Step 1

Add strawberries, sugar, and lemon juice to the instant pot.  Let sit for 10 minutes.  (The sugar will help draw juice from the strawberries)

Step 2

Close the lid and secure the pressure release valve.  Cook on high pressure for 1 minute. Allow to natural release for 15 minutes. Do a controlled quick release when releasing the remaining pressure to make sure only steam comes from the vent.

Step 3

Combine the cornstarch and water until smooth. (If it's too thick you can add a tiny bit more water until its liquid and cornstarch is completely smooth.)

Step 4

Remove the IP lid (it will look like SOUP inside, but don't be alarmed!) Stir in cornstarch slurry.

Step 5

Select "saute" and bring the mixture to a full boil.  Boil for a few minutes, stirring frequently until mixture has thickened. Turn off Instant pot.

Step 6

Pour jam into a container.  Details about storing and preserving this jam recipe are above in the post.