Yield: 10 servings

Instant Pot Cherry Cobbler

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

It's Cherry Cobbler made in the Instant Pot! Transform a can of cherry pie filling into an impressive dessert with this easy recipe. Don't forget a scoop of ice cream on top!

Ingredients

  • 2 cans (21 oz) cherry pie filling
  • 1 box white cake mix
  • 1/2 cup unsalted butter, melted
  • 1 tsp almond extract
  • 1 1/2 cup water

Instructions

  1. In the bottom of a 7-inch springform pan that fits inside your Instant Pot, pour two cans of cherry pie filling in the bottom.
  2. In a small bowl, combine dry cake mix with melted butter and almond extract. Crumble the dough over the pie filling.
  3. Cover pan with foil.
  4. In the bottom of a 6qt Instant Pot, add water. Place springform pan on a sling or trivet and lower into the Instant Pot.
  5. Secure the lid on top and make sure the valve is set to SEALING. Select HIGH PRESSURE for a cook time of 25 minutes.
  6. Allow to naturally release for ten minutes, then do a quick release of pressure by turning the valve to VENTING.
  7. Remove from pot by lifting out with sling/trivet. Remove foil and allow to cool at least 30 minutes before eating. Serve with ice cream or whipped cream, if desired!

Notes

  • Recipe tested with 6qt Instant Pot.
  • Can swap cake mix for different flavor, yellow or chocolate are delicious too. Swap the pie filling for blueberry for a delicious twist.
  • Dump cakes use dry mix on top, whereas this cobbler is mixed with the melted butter.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 77mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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