Instant Pot Peach Cobbler

4.37 from 30 votes

Instant Pot Peach Cobbler

Are you looking for a delicious Instant Pot Peach Cobbler recipe? You've come to the right place! We teach you how easy it is to make this classic instant pot dessert recipe without cake mix.

Prep Time15

Cook Time35

Additional Time20

Total Time1 10

Course: Dessert Recipes

Cuisine: American

Servings: servings

Calories: 221kcal

Author: Aileen Clark

Equipment

Fat Daddio's PRD-73 Round Cake Pan, 7 x 3 Inch, Silver
The "I Love My Instant Pot" Affordable Meals Recipe Book
Instant Pot Duo 80 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8-QT, Stainless Steel/Black

Ingredients

1 cup water
2 14.5-ounce cans cling peaches, drained
3/4 cup + 3 tablespoons granulated sugar divided
3 tablespoons packed light brown sugar
1/2 tablespoon corn starch
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract divided
3/4 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons unsalted butter melted

Instructions

1.Place water and trivet inside Instant Pot.
2.Combine peaches, 3 tablespoons granulated sugar, brown sugar, corn starch, cinnamon, and 1/2 teaspoon vanilla inside a (7-inch) cake pan. Mix until combined.
3. In a medium bowl, mix together remaining 3/4 cup sugar, flour, and salt.
4.Slowly drizzle melted butter and remaining 1 teaspoon vanilla extract into bowl.
5.Mix together with a fork until mixture is wet.
6.With clean hands, grab clumps of the cobbler dough and squeeze into a ball. Then flatten into a round.
7.Place on top of peaches. Continue making rounds with the cobbler dough and arrange slightly overlapped on top of peaches.
8.Tightly cover cake pan with foil.
9.Create a foil sling and slowly lower pan into Instant Pot.
10.Close lid and set pressure release to sealing.
11.Press manual or pressure cook button and set to 35 minutes.
12.Quick release pressure and remove cake pan using foil sling. Remove foil from top of cake pan.
13.Let cool completely to room temperature before serving.

Notes

Freezing instructions: Let cool completely. Wrap in two layers of aluminum foil. Label and date foil using a permanent marker. Freeze up to 3 months. Defrost in refrigerator and serve cold or reheat in oven.

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