Foolproof Easy Instant Pot Peach Cobbler
Foolproof step-by-step instructions plus tips for cooking a peach cobbler in an electric pressure cooker with a CrispLid. Recipe is written for 2 people, but can be expanded easily for 4.
Servings: 2 people
Calories: 326kcal
Ingredients
Peach Cobbler Filling
- 2 medium peaches, about 2 cups, when pealed and sliced
- 2 teaspoons sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
Peach Cobbler Topping
- 1.7 ounces all-purpose flour, about 6 tablespoons
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 tablespoons 2% milk
- 2 tablespoons softened unsalted butter
- ½ teaspoon turbinado sugar
Instructions
Peach Cobbler Filling
- Peel and slice up the peaches. It's quicker to just use a paring knife if you're just making this for 2 people. For a larger batch, you can use an alternate method of lowering peaches into boiling water for about 1 minute. Remove, and the peel easily slips off.
- Combine the peaches, sugar, cinnamon, nutmeg and salt in a medium bowl. Toss to coat. Divide between two individual 8-ounce porcelain ramekins as pictured in the body of this post.
Peach Cobbler Topping
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir in the milk until a paste forms. Mash in the soft butter, using a fork, until a dough forms. It should only take a few mashings. If the butter is hard, fresh from the refrigerator, I microwave it for 5 - 7 seconds to soften enough to mash.
- Divide the dough in half, shape it into 2 flat rounds, and tuck around the fruit. The top of the dough should be about ½" below the rim of the ramekins.
Cooking the Cobbler
- Cover each ramekin with a swatch of paper towel large enough to completely cover the top and drape over the sides. Tightly cover the paper towel and cobbler with foil, crimping it to match the contours of the ramekins. Repeat with another piece of foil.
- Create a foil sling for removing the individual ramekins from the Instant Pot after the cooking is completed. To do this, fold a sheet of foil in half lengthwise, and then in half again, lengthwise. If you using a large single baking dish, simply fold the foil into thirds.
- Pour 1 cup of water into the bottom of the inner pot of the Instant Pot. Place the trivet with long handles into the inner pot, and arrange the ramekins on top of the trivet. The ramekins should be completely level on the trivet, and should not touch the walls of the inner pot of the electric pressure cooker. My 6-quart Instant Pot can accommodate 4 8-ounce ramekins pictured in the body of this post.
- Plug in the Instant Pot, place the lid on top and seal. Using the manual mode, cook on high pressure for 20 minutes, and use a slow release for 10 minutes.
- Unplug the Instant Pot, unseal and remove the top, and lift out the ramekins using the foil slings. Remove the trivet, pour out the water, and replace the trivet into the inner pot.
- Remove the foil from the ramekins and carefully peel away the paper towel. If some of the cobbler topping sticks to the paper towel, simple scrape it off and place it on top of the cobbler. Cobblers are meant to be rustic, after all. Sprinkle the turbinado sugar over the two cobblers, and replace on the trivet. Because my ramekins are high, I used the trivet that came with my Instant Pot.
- Place the CrispLid on top of your electric pressure cooker, plug it in, and snap down the handle. Select 375˚F for 7 minutes, and push the arrow signaling it to start. Since I'm cooking and baking at 7100 feet, you may want to check it after 5 minutes.
- Remove the CrispLid and set aside. Remove the ramekins and allow to cool for 10 minutes before serving. I highly recommend a scoop of vanilla ice cream on top when served.
Notes
If you don't have a CrispLid, you can brown the tops of the cobbler in the oven under the broiler.
Make Ahead Tip: If you're pressed for time, prep this dish several hours in advance, and assemble and cook it when you're ready for it. Put the cobbler filling in ramekins and cover with plastic wrap. Make the cobbler topping, divide into two flattened rounds, and wrap separately in plastic. Store in the refrigerator.
Nutrition
Calories: 326kcal