Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.
Combine strawberries and sugar. Leave aside for 10 minutes for the strawberries to release their juices.
Pressure cook for 1 minute. Wait for natural release, then open the lid after the pin drops.
Simmer to thicken the jam. Mash berries or puree for a smooth consistency.
Cool the jam completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.