Wash, hull, and slice strawberries.
Add the sliced strawberries and sugar to the instant pot. Stir to combine. Seal the pot with the lid. Allow them to sit at room temperature for at least 40 minutes.
Open the Instant Pot, add the fresh lemon juice, lemon zest, and ground coriander. Stir well. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust the time using the up or down arrow. Pressure Cook HIGH for 1 minute( add 1 minute if using frozen berries).
When the timer has finished, allow the pressure; then turn the seal to VENT and remove the instant pot lid.
Blend the jam using an immersion blender or potato masher.
Press Saute and allow the mixture to boil for 12- 15 minutes or until the jam has reached a gel consistency. Take caution to avoid burning. Stir frequently. Skim off the foam.
Jam is ready when it is tacky on a cold plate. If it's not tacky, allow the jam to boil for another 1 -2 minutes and retest.
Pour the jam into a sterilized container leaving 1/4 inch from the top. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 2 weeks.