Instant Pot Blueberry Cobbler
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 12 ounce package frozen blueberries
- 1 cup about 7 ounces vanilla cake mix
- ¼ cup 1 stick butter
- 1 lemon zested
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare a small, round casserole dish with nonstick cooking spray. Place the blueberries into the dish.
- In a medium bowl or food processor, blend the cake mix and butter until sandy. Stir in the lemon zest and cinnamon.
- Sprinkle the cake mix over the top of the blueberries.
- Cover the top of the casserole dish with aluminum foil to avoid water dripping into the cobbler.
- Prepare the electric pressure cooker with a trivet and 1 cup water (or as directed by the manufacturer for the minimum amount of water required.)
- Lower the casserole dish into the electric pressure cooker.
- Cover the electric pressure cooker and set the valve to sealing. Program the electric pressure cooker using the “manual” or “pressure cook” on high for 10 minutes. After the cooking cycle is complete, allow the pressure to release naturally.
- Carefully lift the casserole dish from the pressure cooker and remove the foil.
- Serve the cobbler with ice cream or whipped topping.
Notes
Frozen blueberries produce a lot of liquid. If a thicker fruit layer is desired, stir in 1 tablespoon of cornstarch to the blueberries prior to placing into the baking dish. This easy cobbler recipe can be used with any fruit. The pictured dish is the 1 ½ quart casserole dish by Corningware. If a crunchier top is desired, preheat the broiler of the oven. Place the casserole under the broiler for about 3 minutes, watching carefully, until the desired golden color is achieved.