Did you know that you can make cobbler in a pressure cooker? Turns out that you can and with only 5, yes 5 ingredients! That’s all it takes. This delicious Blueberry Instant Pot Cobbler takes less than 5 minutes of hands on time. The instant pot does all the rest of the work for you!

One of the best parts too is that it doesn’t even really heat up the house because you aren’t having to even touch or look at the oven. Which in the middle of summer here in Texas is a BIG deal. This cobbler has a very dense and moist cake to it, just as any sort of pastry that’s cooked in a pressure cooker. But, that' works out beautifully when you’re making a wet cake such as cobbler.

As I said, this cobbler is made with just 5 ingredients. One of those is a boxed cake mix! The cake mix is mixed up with just butter and vanilla extract. You could use a white mix or any sort of vanilla that you like. If you wanted to take it a step further, you could always use a sugar-free or organic cake mix.

When it comes to the pie filling, I added just a touch of lemon juice and zest to really freshen the canned pie filling up and give it a little bit of tang. The end result was a delicious blueberry cobbler that took minimal effort!

Blueberry Instant Pot Cobbler

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 25 MinInactive time: 15 MinTotal time: 45 Min

A dump and go blueberry cobbler that cooks up in a pressure cooker in no time at all and with just 5 ingredients!

Ingredients

2 (21 Oz.) Cans Blueberry Pie Filling
1 Lemon Zested & Juiced
15.5 Oz Box Vanilla Cake Mix
1/2 C. Butter
1 Tsp. Vanilla Extract

Instructions

Stir together the 2 (21 Oz.) cans of blueberry pie filling with the lemon zest and juice and spoon it out into the bottom of a 7" spring form pan that fits into the base of your instant pot.
Combine the 1 box of cake mix with 1/2 C. butter and 1 Tsp. vanilla extract in a medium bowl.
Crumble the mixture over the blueberry filling.
Cover the pan with foil and place 1 1/2 C. water into the base of the instant pot.
Lower the springform pan into the instant pot with the trivet.
Secure the lit and set the steam valve to sealed.
Set the instant pot to high pressure for 25 minutes.
Once done, allow the pressure to naturally release, about 15 minutes
When the pressure pin has dropped, open the instant pot and remove the cobbler from the instant pot to enjoy right away with ice cream or whipped cream!

Nutrition Facts

Calories

334.38

Fat (grams)

8.96

Sat. Fat (grams)

5.45

Carbs (grams)

59.30

Fiber (grams)

1.66

Net carbs

29.64

Sugar (grams)

40.42

Protein (grams)

1.44

Sodium (milligrams)

328.66

Cholesterol (grams)

20.34

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian •Pescatarian • Egg Free • Peanut Free • Tree Nut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • Kosher