Fire up the pressure cooker for this Instant Pot Blueberry Cobbler recipe! Made with cake mix and pie filling, this cobbler is brimming with berry flavor. Simple, delicious and easy to make!
Cobblers are a year round dessert favorite! After sharing my Instant Pot Peach Cobbler Recipe, it was time to bring you this blueberry version.
Table of Contents
Why this Recipe Works
This is a delicious cobbler made in the Instant Pot! Paired with vanilla ice cream, it’s a comfort food dessert for any occasion.
Move over blackberry cobbler, we’ve got a new treat in town!
- Five ingredients. Okay, six, if you count the water in the Instant Pot.
- Uses box white cake mix for extra convenience.
- Crunchy almond topping. You’ll love the nuttiness paired with the juicy blueberries.
- No oven needed. Make homemade cobbler in the summertime without heating up the whole house!
Here’s what you need to make this Instant Pot cobbler recipe.
White cake mix. Do not bake the cake. You’ll add the dry mix right to the pot.
Blueberry pie filling. Store bought filling or your favorite homemade blueberry pie filling can be used.
Almond extract. I love the warm nutty flavor this adds to the cake. You could swap it out with vanilla extract if you prefer.
Melted butter. Unsalted is best since the almonds are already salty.
STEP 1. Blueberry filling
Combine the blueberry pie filling with the almond extract. Pour into the bottom of a springform pan.
STEP 2. Cobbler topping
In a separate bowl, mix together the cake mix and melted butter. When it forms a crumbly texture, sprinkle the mixture over the blueberry filling.
Top with sliced almonds. Cover the pan with foil.
STEP 3. Pressure Cook
Fill the bottom of the Instant Pot with water. Lower the spring form pan into the pot using a trivet or sling.
Select HIGH PRESSURE for a cook time of 25 minutes.
When cooking time ends, let the pressure naturally release for 10 minutes. Turn the valve to VENTING to do a quick release of the remaining pressure.
Remove the springform pan with the cooked cobbler from the Instant Pot. Let the blueberry cobbler cool for 30 minutes before serving.
Tips & Tricks
- Serving suggestion: Serve in bowls topped with Vanilla Ice Cream and a sprinkle of sliced almonds. Homemade Whipped Cream makes a heavenly topping too.
- Plan ahead. Cooking times in this recipe do not include the extra time your Instant Pot needs to come to pressure. Allow 10 – 15 minutes for this step.
- Cake mix. Swap the white cake mix for yellow cake mix to change up the color and flavors.
- Nuts. Instead of sliced almonds add some candied pecans to the top!
- Spring form pan. A 7 inch spring form pan fits nicely into my pressure cooker.
Blueberry pie filling contains more liquid than other fruit pie fillings often used in cobbler recipes. As a result, the cobbler does not bake up as firm. It’s normal to have a little blueberry juice running out of the spring form pan, too. This cobbler is extra juicy and delicious!
We tested this recipe with a 6 quart Instant Pot. Different pot sized will require different cook times.
Yes, you can bake it in the oven instead. I would bake it at 350 F, uncovered for about 25 minutes.
More Instant Pot Desserts
- Chocolate Bundt Cake
- Instant Pot Brownies
- Instant Pot Cheesecake
- Instant Pot Hot Chocolate
- Pressure Cooker Chocolate Cheesecake
- Instant Pot Cherry Cobbler
Instant Pot Blueberry Cobbler Recipe
For the filling
- 2 cans Blueberry Pie Filling 20 oz each
- 1 teaspoon almond extract
For the topping
- 1 box white cake mix
- ½ cup unsalted butter melted
- ¼ cup sliced almonds
- 1 ½ cups water for the bottom of the instant pot
- In a large mixing bowl, combine blueberry pie filling and almond extract. Pour into the bottom of a 7-inch springform pan that fits into your Instant Pot.
- In a medium bowl, combine the dry cake mix and melted butter until crumbly texture forms. Sprinkle the cake mixture over the blueberry pie filling. Sprinkle the sliced almonds over the top of the cake mix layer. Cover top of pan tightly with foil.
- Add the 1 ½ cups of water to the bottom of a 6 qt. Instant Pot. Place the springform pan onto a trivet or sling and lower it into the pressure cooker.
- Secure the lid on top and make sure the valve is set to SEALING. Select HIGH PRESSURE (or manual) for a cook time of 25 minutes.
- After the cooking time has ended, allow the pressure to naturally release for ten minutes and then do a quick release by turning the valve to VENTING.
- Remove the cobbler by lifting it out with the sling/tivet. Remove the foil and allow to cool at least 30 minutes before eating. Serve with ice cream and top with additional sliced almonds, if desired.
- Recipe tested in a 6qt Instant Pot. Times do not include the time it takes for the IP to come to pressure (about 10-15 minutes).
- Due to the fact that the blueberry pie filling is slightly more liquid or runny than the other fruit pie fillings, this cobbler is not as firm upon cooking. There may be a little that runs out of the bottom of the springform pan and into the instant pot or even after baking upon removal.
Sweet blueberries and white cake mix come together in this easy Blueberry Cobbler Instant Pot recipe. Don’t forget the ice cream!