HI Melissa – there’s probably no need to pressure cook the cherries. I would drain the water into a saucepan or the inner pot, sweeten it to taste and then proceed with step 2.

Hi Judith – here’s a good post on hot water bath canning in the electric pressure cooker https://www.friedalovesbread.com/2017/09/steam-canning-in-your-instant-pot-part.html

Kelly, yes. There is enough water solube juices geberated between the frozen cherries and the lemon juice.

Hi Sydney – I haven’t tried it with fresh cherries, but perhaps the only thing I would change is add a little more liquid since the fresh cherries may not break down quickly enough to release liquid to come to pressure. Maybe 1/4 cup – half water and half lemon juice? Let me know if you give it a try.

Hi Kelly – if you have ingredients that release a lot of liquid when they cook, then you don’t need to use 1 cup of liquid.