• Rinse as you clean & remove all stems from the strawberries. Place them in the instant pot. Add sugar (1 cup if you prefer it tart or 3 cups if you prefer it very sweet) to the pot then mix. Let rest for 15 minutes. Add 1 tbsp lemon juice to the strawberries and mix.
• Place the lid on. Pressure cook on high for 15 minutes, followed by a 15 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
• Pulverize using a potato masher or puree with a mixer. Press the sauté button to high.
• In a small bowl: combine cornstarch & 1 tbsp lemon juice. Stir until the cornstarch has fully dissolved. Add to the pot then stir.
• Simmer for an additional 15-30 minutes or until thickens to your liking. Make sure to stir occasionally or it will stick to the bottom of the pan/pot.
• Remove the pot from the heat source. Once cool enough to touch; transfer the contents to a jar or container. Then place in the refrigerator until ready to use. It keeps well when refrigerated for about 4-6 weeks.

Serve & enjoy!