Wash the berries and peel, core, and chop the apple. (If the strawberries are large, cut them in half.)
Place all the ingredients in the Instant Pot. Cover and turn the vent to Sealing.
Cook on manual high pressure for 1 minute. After the cook time, allow the pot to naturally release its pressure for 10 minutes. Then release the remaining pressure if needed and open the pot.
Mash the mixture to your desired texture. Set the pot to Saute and simmer it to thicken, stirring regularly (about 8 to 10 minutes). When it starts sticking to the bottom of the pot, it’s almost ready. The jam will continue to thicken as it cools.
Store in the refrigerator in sterilized pint jars for up to a couple weeks, or freeze for later use.