• Plunge the strawberries in a big bowl of water a few times to clean. Drain and trim away the stems, using a small paring knife.

Stovetop:

• Roughly chop the strawberries and add them to a saucepan with orange juice. Cover and bring to a gentle boil over medium heat, 5 minutes.
• Reduce heat to low. Use a wooden spoon or a small potato masher to muddle and mash the strawberries but leave some chunky texture. Keep the pan uncovered and string periodically for 5 minutes. Make sure it doesn’t spill over.
• Turn off the heat. Stir-in chia seeds, honey, and vanilla extract. Stir well and set aside to cool before storing.

Instant pot:

• Add the chopped strawberries to the inner pot with orange juice. Seal the lid and valve. Press 1 minute on high pressure. Once done, wait for 10 to 15 minutes before quick release.
• Press saute function, add chia seeds, honey, and vanilla extract. stir about 2 minutes, press cancel/off. Remove the inner pot and allow it to cool completely before storing. The strawberry compote will become thicker and gel further as it cools.

Storing:

• I recommend storing the compote in an airtight glass jar in the fridge overnight before using so that the chia seeds have time to bloom. After refrigeration, the compote will have a spoonable and light syrupy consistency that's neither too thick nor too runny. Best use in 10 days.

Freezing:

• Strawberry compote freezes well in the freezer. Allow it to cool then divide it into smaller portions for easy defrost. Keep in the freezer for up to three months and thaw in the refrigerator overnight before using it.