You need this instant pot cherry cobbler in your life! With the sweet-tart cherries and the chewy cobbler topping, it’s perfect for a holiday meal or just an ordinary Friday night.
I love all things cobbler. I have been making peach cobbler for years but decided to branch out to cherry cobbler with Thanksgiving in mind. This year, I’m experimenting as much as I can with Thanksgiving dishes I can make in my instant pot. This cherry cobbler was for sure a hit and it’s one less thing that needs to dominate your oven. (This post contains affiliate links, read my privacy policy here.)
Instant pot cherry cobbler is delicious as-is but even better with a scoop of vanilla ice cream. The sweet cherry filling tastes so good next to a cold spoonful of creamy ice cream. Plus the chewy and sweet cobbler? You will be in heaven!
Ingredients in Instant Pot Cherry Cobbler
You are just 6 ingredients away from this yummy instant pot dessert.
- Cherry Pie Filling
- Melted Butter
- Sugar
- Flour
- Vanilla Extract
- Salt
Picking the right cake pan
When picking a cake pan for the instant pot cherry cobbler, make sure you pick one that is not designated for cheesecakes. All though I love my fat daddio push pan, it is not right for this recipe. You will want to use a pan without any crevices on the bottom, or your cherry filling will leak out. I recommend the fat daddio 7-inch cake pan.
You may also like:
- Instant Pot Oreo Cheesecake
- Instant Pot Cinnamon Rolls
- Instant Pot Sweet Potato Casserole
- Instant Pot Apple Crisp
Instant Pot Cherry Cobbler
You need this instant pot cherry cobbler in your life! With the sweet-tart cherries and the chewy cobbler topping, it's perfect for a holiday meal or just an ordinary Friday night.
Ingredients
- 20 ounce Can Cherry Pie Filling
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- pinch salt
- 6 tbsp butter melted
- 1 tsp vanilla extract
Instructions
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Fill the inner pot of your instant pot with 1 cup of water. Place the trivet inside.
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Grease a cake pan (that fits inside your instant pot) with cooking spray.
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Pour the cherry pie filling into the cake pan.
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In a medium bowl, mix together the sugar, flour, and salt.
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Slowly drizzle in the melted butter and vanilla extract.
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Mix together with a fork until the mixture is wet.
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With clean hands, grab clumps of the cobbler dough and squeeze into a ball. Then flatten into a round.
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Place on top of the cherry pie filling. Continue making rounds with the cobbler dough and arrange slightly overlapped on top of the cherry pie filling.
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Place a paper towel on top of the cake pan and cover that with a piece of aluminum foil. Crimp the edges to prevent water from getting into the cherry cobbler.
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Create a foil sling with a long piece of aluminum foil folded into thirds.
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Use it to slowly lover the instant pot cherry cobbler into the instant pot.
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Gently fold the ends of the foil sling over top of the covered cake pan.
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Close the lid and set to "sealing".
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Cook on high pressure for 25 minutes.
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If a browned cobbler is desired, place the uncovered cake pan under your oven's broiler for 2-3 minutes.
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Let cool before serving.
This recipe for instant pot cherry cobbler was so good. I love that it saved space in the oven for other dishes.
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