Instant Pot Cherry Cobbler Recipe
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!
Servings: 12 servings
Equipment
Ingredients
- 2 cans cherry pie filling 21 oz
- 1 box white cake mix
- ½ cup unsalted butter melted
- 1 teaspoon almond extract
- 1 ½ cup water
Instructions
- 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.
- In a small bowl, combine dry cake mix with melted butter and almond extract. Crumble the dough over the pie filling.
- Cover pan with foil.
- In the bottom of a 6qt Instant Pot, add water. Place springform pan on a sling or trivet and lower into the Instant Pot.
- Secure the lid on top and make sure the valve is set to SEALING. Select HIGH PRESSURE for a cook time of 25 minutes.
- Allow to naturally release for ten minutes, then do a quick release of pressure by turning the valve to VENTING.
- 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
Calories: 140kcal | Carbohydrates: 11g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 64mg | Sugar: 6g