Prep: Wash and hull berries, and slice into halves, unless they are really big, then cut in quarters.
Turn the Instant Pot onto sauté, and add the honey. Let it warm up a bit, stir well, and add the berries, and stir well again. Bring to a slow boil, watching for the froth to turn pink. At that point, turn off the Instant Pot.
Lock on your lid, set your toggle to sealing, and set for manual/pressure cook for 2 minutes. Allow for a 15 minutes natural pressure release, and then quick release any remaining pressure.
Turn the IP back onto sauté, and stir for a couple of minutes to boil off a little more moisture. Add ONE Tablespoons of the balsamic vinegar, and then take out a spoonful and allow to cool enough to taste. You can stop here or add the other Tablespoon of balsamic vinegar, to your tastes. If the jam will coat the back of a spoon, it is done enough.
Allow the jam to cool completely in the Instant Pot. Funnel the jam into clean jars, allowing a little room at the top, especially if you plan to freeze. This will store in the refrigerator for up to 4 weeks, if it lasts that long!
For the variation: use 2 cups less berries, and substitute 2 cups of rhubarb. Use the orange juice in place of the vinegar, and add at the same time.