Add blueberries, sugar, and lemon juice to pressure cooking pot; stir to combine.
Lock the lid in place and select High Pressure and 3 minutes cook time.
When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes.
After 10 minutes, release any remaining pressure with a quick pressure release.
In a small bowl, whisk together cornstarch and water. Add to compote in pressure cooking pot.
Bring to a boil using the sauté function, stirring constantly.
Put in a storage container and cool to room temperature.
Refrigerate until ready to serve.