Rinse the blueberries well.
Add the berries to the inner vessel of the Instant pot.
Gently crush the berries with a potato masher.
Add 2 tablespoons of water. (This is optional, I just added it so that it does not get burned. But it is not necessary as the berries release water.)
Pressure cook on sealing mode for 5 minutes.
Once the pressure has settled and the pin dropped open the lid.
Now switch the Instant pot in saute mode.
Lightly crush the berries if required and simmer for 1-2 minutes.
Switch the Instant pot off and add the Chia or Basil seeds to it.
Give it a nice mix.
The jam will begin to thicken and attain a jelly-like structure.
Let it cool completely before filling in a sterilized glass jar.
Keep refrigerated and consume within 15 days.