Add cleaned and cut berries to the instant pot with the honey
Set on manual mode for 2 minutes, and let pressure release naturally (NPR)
If you like your jam on the smoother/blended side, then add mixture to your blender and blend on high for 10 seconds. If you don't want to blend, then use a potato masher to mash them up. (I prefer mine just mashed.)
Add chia seeds (you can add them before blending, if you want the smoothest texture possible - either way works fine)
Pour jam into small, clean wide-mouth mason jars, and let cool on the counter
Use jam up within a week, or freeze* for later
ALTERNATE COOKING METHODS:To cook in a slow cooker instead of the Instant Pot, cook on low for 6-8 hours, then proceed with the rest of the steps.To cook on the stovetop, simmer the berries in a large stock pot on low heat with an inch of water (don't let the water reduce all the way or they'll burn) for 45 minutes, or until they're dark and fully cooked. Proceed with the rest of the steps.FREEZING/CANNING:Only freeze the wide-mouth jars - no shoulder - or else they are more at risk of spontaneous breakage in the freezer. Leave an inch of headroom below where the lid will go. Also, I recommend freezing without the lid on, and adding it 6+ hours later to allow for expansion.This jam is NOT shelf stable unless you use the traditional hot-water bath canning method. If you choose to do so, be sure to follow all safe canning practices to reduce the risk of botulism and other food spoilage risks. I always use the freezer method to keep it simple, so I can't advise you in this.