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Instant Pot Blueberry Cobbler
How to make blueberry cobbler in an Instant Pot.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Baking & desserts
Cuisine:
American
Servings:
2
servings
Calories:
311
kcal
Author:
Eliza
Ingredients
Fruit Filling
1
cup
blueberries
fresh or frozen
2
tablespoons
granulated sugar
1
teaspoon
lemon zest
Cobbler batter
1
tablespoon
butter
¼
cup
all purpose flour
¼
cup
granulated sugar
½
teaspoon
baking powder
3
tablespoons
milk
Instructions
Place the trivet into the Instant Pot bowl, and add 1 cup of water [Note 1].
Place blueberries in a bowl with the lemon zest and the sugar for the filling and set aside.
Melt the butter [Note 2] and place in a 6 inch baking dish or pie dish [Note 3].
Mix the flour, sugar for the batter and the baking powder together with the milk into a thick batter.
Pour the batter on top of the butter, then place the blueberries on top. Sprinkle some ground cinnamon on top of the blueberries.
Cover and seal the baking dish with kitchen foil.
Carefully place the baking dish onto the trivet inside the Instant Pot, and place the lip on top with the valve set to sealing.
Pressure cook the blueberry cobber for 20 minutes on HIGH, then allow it to naturally release for 10 minutes.
Carefully remove the blueberry cobber dish from the Instant Pot (use oven mitts).
Optional step: To crisp up the top of the cobbler, place it under a hot broiler for 5-10 minutes until it is browned to your liking.
Serve topped with heavy cream or a scoop of vanilla ice cream. Enjoy!
Notes
Use 1 cup of water for a 6 quart Instant Pot, 2 cups of water for an 8 quart Instant Pot.
If using a microwaveable baking dish then melt the butter in the microwave - approx 30 seconds.
Choose a deep pie dish, a large ramekin or souffle dish is ideal.
Nutrition
Serving:
1
|
Calories:
311
kcal
|
Carbohydrates:
63
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
17
mg
|
Sodium:
181
mg
|
Fiber:
3
g
|
Sugar:
45
g