Wash, hull, and slice the strawberries into halves.
Add the strawberries ,sugar and lemon juice to the Instant Pot and stir well.Close the lid and let them sit for at-least 30 minutes, this process helps to release juices from strawberries.
After 30 minutes,Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 1 minute.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Use a potato masher or immersion blender to puree the fruit until the desired consistency.(I kept mine chunky).
Select the SAUTE mode and mix in the chia seeds.
Bring the mixture to boil for about 5 minutes while stirring continuously until jam reaches required gel like consistency.The jam also will continue to thicken as it cools.
Once the jam has cooled to room temperature, transfer it to a jar. Yields one 16-Ounces jar of jam.