Wash and rinse the rhubarb. You can peel them if they are rough before you cut them into 1 inch pieces.
Start the your Instant Pot and heat up your cooker on Sauté. First place some butter or oil and let it melt before you sauté the rhubarb. After a couple of minutes add the sugar. When the sugar has melted add water spices. Stir. Turn off the Sauté-function.
Close and lock the lid of the pressure cooker.
Press manual and adjust to 2 minutes. Allow the pressure to naturally release for ten minutes.
Let the compote cool before you place it in your fridge for a couple of hours before serving. And don't forget to pick out the cinnamon sticks!