Rinse the Blueberries and throw them in the steel pot of the Instant Pot. Add sugar and the lemon juice + water mixture. Give everything a good stir and allow the berries to rest for 5 mins. DO NOT turn on the Instant Pot.
After 5 mins you'll notice that the berries will begin release to its juices and you will have enough moisture to begin pressure cooking.
Now, put the lid of the Instant Pot and seal the valve by moving it manually to the SEALING position.
Push the PRESSURE COOK button and set it on HIGH for just 3 minutes.
Once the pressure cooking cycle is over do a QUICK PRESSURE RELEASE (QPR) by moving the valve from the SEALING to the VENTING position.
Once, the metal pin on the lid drops open the lid carefully and CANCEL the PRESSURE COOK function. You'll end up with cooked berries in a lot of berry juices.
Now, set the Instant pot on SAUTE function and keep it on LOW heat settings. Simmer the Jam stirring from time to time until the Jam thickens or reaches the desired consistency that you prefer. We love thick jams so we simmered it for approximately 10 mins.
If you want to thicken the Jam fast you can do so by adding corn starch slurry. I've not added any cornstarch. Read NOTES below for more details.
Once, the blueberry jam thickens turn off the Instant Pot and allow the jam to cool down completely. You can quicken the cooling process by bringing out the steel pot of the Instant Pot and keeping it on the counter top.
When the jam has cooled down completely store it in an airtight moisture free mason jar.