Put your mixed berries, sugar, and lemon juice into Instant Pot.
Allow fruit to sit for 10 minutes, so the sugar can draw the juices from the fruit.
Place lid on Instant Pot and make sure the valve is set to "sealing"
Turn instant pot on by pressing your "manual" or "pressure cook" button and setting for 1 minute, followed by a 15 minute natural release.
At the end of the 15 minute natural release, turn valve to "venting" to release any remaining pressure and allow the pin to drop. Once pin drops, remove the lid.
Use a potato masher or immersion blender to smooth out the jam to your desired texture.
Turn instant pot on "saute" and bring fruit mixture to a boil. Allow to boil for a couple minutes.
In a small bowl, mix together your corn starch and water into a slurry. Carefully pour slurry into the jam and using a whisk, blend slurry into jam until combined.
Allow the jam to boil for a few minutes, stirring constantly, until mixture has thickened.
Turn of instant pot and pour jam into jars.
Store in refrigerator for up to 3 weeks.....ENJOY!!
