Easy Instant Pot Peach Cobbler
An easy peach cobbler full of fall flavors and that delicious topping. But the best part is, it's semi-homemade!
Servings: 9
Ingredients
- 8 Peaches Peeled, and sliced (see note)
- 2 Tablespoons Butter melted
- 1 teaspoon Cinnamon
- 1/4 Cup Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Box White or Yellow Cake Mix I use white
- 1/2 Cup Butter 1 stick
Instructions
- Add the peaches into a bowl along with the butter, cinnamon, sugar and cornstarch. Fold to combine.8 Peaches, 2 Tablespoons Butter, 1 teaspoon Cinnamon, 1/4 Cup Brown Sugar, 2 Tablespoons Cornstarch
- Pour the peaches, using a spatula to scrape in all of the sauce, to a small round dish that will fit in the instant pot.
- Sprinkle cake mix over the peaches and chop the butter then sprinkle over the cake.1 Box White or Yellow Cake Mix, 1/2 Cup Butter
- Pour 1 cup of water into the instant pot.
- Create a sling by folding tin foil together into a belt and place a trivet in the instant pot.
- Place the sling under the dish and cover the dish with additional foil. Lift and lower the dish into the instant pot.
- Set the instant pot to high pressure with the valve on sealing. Cook for 12 minutes then allow a 5 minute natural release and then quick release.
- Pull out using the sling and remove the foil. If you'd like you can broil the top or use a Mealthy lid. A mealthy lid gets swapped for the regular lid and in just a minute or two you've crisped your food as if you used a broiler or air fryer.
Video
Notes
This tastes even better baked in a dutch oven over 8 coals, with 6 coals on top. Perfect for camping!
Peach cobbler can be kept in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 317kcal | Carbohydrates: 68g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 443mg | Potassium: 290mg | Fiber: 3g | Sugar: 42g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 137mg | Iron: 2mg