Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Watch how to make this recipe.
Instant Pot Peach Cobbler
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- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 265 mg
The steamy pressure from cooking in an Instant Pot® creates a dumpling-like dough on top of this peach cobbler. Don't skip the vanilla ice cream when serving – it is the perfect match for the spiced peach filling.
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 265 mg
Ingredients
Filling:
Dough:
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- For the filling: Spray a 7-inch round cake pan with nonstick cooking spray.
- Toss together the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon juice in the insert of a 6- or 8-quart Instant Pot®. Set to sauté (see Cook's Note), bring mixture to a simmer and cook, stirring frequently, until thick and glossy, 2 to 3 minutes. Carefully remove the insert and spoon the filling into the prepared pan. Rinse out the insert and set back in the pot with the machine’s trivet. Pour in 1 cup water.
- For the dough: Whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Work the butter cubes into the dry mixture with your fingers until it resembles coarse meal. Add the milk and vanilla and stir just until moistened to make a lumpy dough. Drop pieces of dough on top of the filling.
- Cover the pan with aluminum foil. Tear off a second piece of foil, about 2 feet long, and fold 3 times lengthwise into a sling for the pan. Set the cobbler in the center of the sling, pick up both sides of the sling to lift the pan and lower onto the trivet in the pot. Fold over the sides of the sling so it fits in the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
- After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 10 minutes. After 10 minutes, follow the manufacturer’s guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cobbler and set it on a cooling rack. Remove the foil and let the cobbler cool slightly before serving with ice cream.
Cook’s Note
Settings may vary on your Instant Pot depending on model. Please refer to the manufacturer's guide.
