INSTANT POT PEACH COBBLER

Instant Pot Peach Cobbler image

The steamy pressure from cooking in an Instant Pot® creates a dumpling-like dough on top of this peach cobbler. Don't skip the vanilla ice cream when serving - it is the perfect match for the spiced peach filling.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 17

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Ingredients

Nonstick cooking spray
2 1/2 cups sliced peeled fresh or thawed frozen peaches (about 1 pound)
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Pinch kosher salt
Juice of 1/2 lemon
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons cold unsalted butter, cubed
1/3 cup milk
1/2 teaspoon pure vanilla extract
Vanilla ice cream, for serving

Steps:

For the filling: Spray a 7-inch round cake pan with nonstick cooking spray.
Toss together the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, salt and lemon juice in the insert of a 6- or 8-quart Instant Pot®. Set to sauté (see Cook's Note), bring mixture to a simmer and cook, stirring frequently, until thick and glossy, 2 to 3 minutes. Carefully remove the insert and spoon the filling into the prepared pan. Rinse out the insert and set back in the pot with the machine's trivet. Pour in 1 cup water.
For the dough: Whisk together the flour, granulated sugar, baking powder, cinnamon and salt in a large bowl. Work the butter cubes into the dry mixture with your fingers until it resembles coarse meal. Add the milk and vanilla and stir just until moistened to make a lumpy dough. Drop pieces of dough on top of the filling.
Cover the pan with aluminum foil. Tear off a second piece of foil, about 2 feet long, and fold 3 times lengthwise into a sling for the pan. Set the cobbler in the center of the sling, pick up both sides of the sling to lift the pan and lower onto the trivet in the pot. Fold over the sides of the sling so it fits in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes.
After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 10 minutes. After 10 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid and carefully use the foil sling to lift out the cobbler and set it on a cooling rack. Remove the foil and let the cobbler cool slightly before serving with ice cream.