Instant Pot Blueberry Cobbler
Description
From-scratch blueberry cobbler with a soft cake topping, pressure cooked in 25 minutes. Fresh or frozen berries, no cake mix, no oven.
Ingredients
Filling
- 2 cups blueberries, fresh or frozen
- 3/4 cup granulated sugar
- 1 tbsp cornstarch, 2 tbsp if frozen
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 cup milk
Instructions
- Grease a 7-inch pan. Stir all filling ingredients together in the pan.
- Whisk flour, baking powder, and sugar. Stir in melted butter and milk until just combined. Spread over the berries.
- Add 1 cup water to the Instant Pot (1 1/2 cups for 8-qt) and insert the trivet. Cover the pan loosely with foil and set it on the trivet.
- Pressure cook on High for 25 minutes. Natural release 10 minutes, then quick release.
- Remove foil. Toothpick in the topping should come out clean. Broil 2–4 minutes or air fry 400°F 3–4 minutes to brown (optional).
- Rest 10 minutes. Serve warm with ice cream.
Equipment
- Instant Pot, or another pressure cooker
- Cooking Spray
- Mixing Bowl
Notes
- No pan? Spray the liner, add the filling, stir until nothing sticks to the bottom, top with batter, and cook the same way. Cannot be browned.
- Ninja Foodi: pressure cook as above, then Air Crisp 400°F 4–5 min.
- Store 4 days refrigerated; freeze up to 3 months.
Nutrition
Serving: 1ServingCalories: 331kcalCarbohydrates: 63gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 218mgPotassium: 115mgFiber: 2gSugar: 37gVitamin A: 247IUVitamin C: 5mgCalcium: 135mgIron: 2mg