Place strawberries, sugar, and lemon juice into the Instant Pot (or any electric pressure cooker, whatever the brand). Let this mixture rest for 10 minutes to allow the sugar to activate the strawberries to release their juices a bit.

Lock the IP lid into place, then use the manual button to choose High Pressure for 1 minute, bringing the IP to full pressure. When the timer sounds, immediately perform a quick release to remove all pressure from the IP. Carefully remove the IP lid and give the contents a gentle stir. **Please note: the contents will be very loose and soupy at this point, so take care.

Meanwhile, in a small bowl, combine the cornstarch and water until smooth to make a slurry. Whisk the prepared slurry into the IP, using the sauté setting to bring the ham back to a simmer, cooking the jam a bit longer until it is nicely thickened and clear. (The jam will also thicken further as it cooks.)

Place the jam into glass jars and store in the fridge or freezer. The jam will keep in the fridge for up to 4 weeks, and in the freezer for up to 1 year.