Place the strawberries, brown sugar, Grand Marnier, and lemon juice in your Instant Pot. Place the lid on, seal the valve, and set to manual high-pressure for 3 minutes.
When the timer goes off, allow the pressure to naturally release. This should take about 15 to 20 minutes. Once it does, carefully vent any extra pressure left, and open the lid once it is safe to do so.
In a separate bowl, combine the white sugar and the pectin. Turn your Instant Pot to Saute and let the berries come up to a rolling boil, stirring occasionally so it doesn't burn on the bottom.
Stir in the sugar/pectin mixture and cook for an additional 2 to 3 minutes, stirring constantly.
Ladle into jars, cover, and refrigerate for up to 3 weeks. Can also be kept in the freezer for a few months.
