📝 About This Recipe
This Instant Pot Peach Cobbler transforms the classic Southern comfort dessert into a quick, foolproof masterpiece. By using the pressure cooker, the peaches break down into a luscious, jammy syrup while the spiced cake-batter topping remains incredibly moist and tender. It’s a warm, soulful dessert that delivers deep notes of caramelized brown sugar and bright summer fruit in a fraction of the time.
🥗 Ingredients
The Peach Filling
- 6-7 large Fresh Peaches (peeled, pitted, and sliced into 1/2 inch wedges)
- 1/2 cup Light Brown Sugar (packed)
- 1 tablespoon Bourbon (optional, for depth of flavor)
- 1 tablespoon Cornstarch (to thicken the juices)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Cinnamon
The Cobbler Batter
- 1 cup All-Purpose Flour (sifted)
- 1/2 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3/4 cup Whole Milk (at room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 teaspoon Vanilla Extract (high quality)
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
For the Pot
- 1 cup Water (for the bottom of the Instant Pot liner)
👨🍳 Instructions
-
1
Prepare a 7-inch round cake pan or a heat-safe glass bowl (like Pyrex) by lightly greasing the inside with butter or non-stick cooking spray.
-
2
In a medium mixing bowl, combine the sliced peaches, brown sugar, bourbon, cornstarch, lemon juice, and cinnamon. Toss gently until the peaches are well-coated and the cornstarch has dissolved.
-
3
Transfer the peach mixture into the prepared cake pan, spreading them out into an even layer.
-
4
In a separate bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg until well combined.
-
5
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir with a spatula until just combined; do not overmix, a few small lumps are perfectly fine.
-
6
Pour the batter evenly over the peaches in the pan. Use a spoon to gently spread it to the edges, but do not stir it into the peaches.
-
7
Cover the pan tightly with a piece of aluminum foil. This prevents excess moisture from the steam from making the cobbler soggy.
-
8
Pour 1 cup of water into the inner stainless steel pot of your Instant Pot. Place the steam rack (trivet) inside the pot.
-
9
Carefully lower the covered cake pan onto the trivet using a foil sling or the handles of the trivet.
-
10
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 25 minutes.
-
11
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before venting any remaining steam.
-
12
Carefully remove the pan from the Instant Pot. Remove the foil and let the cobbler sit for 5-10 minutes; this allows the juices to thicken as it cools slightly.
-
13
Optional: For a golden top, place the pan under a kitchen broiler for 2-3 minutes until the crust is lightly browned.
💡 Chef's Tips
If using frozen peaches, thaw them completely and drain excess liquid before mixing to avoid a runny cobbler. Don't overmix the batter; overworking the flour develops gluten which leads to a tough, rubbery topping. Always use the 'Natural Pressure Release' for at least 10 minutes to ensure the cake center is fully set. To make a 'sling' for easy removal, fold a long piece of foil into a 2-inch wide strip and place it under the pan before lowering it into the pot. If you prefer a crunchier topping, sprinkle a tablespoon of coarse turbinado sugar over the batter before covering with foil.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Top with a dollop of freshly whipped cream infused with a pinch of cinnamon. Drizzle a little extra bourbon caramel sauce over the top for an indulgent finish. Pairs beautifully with a cup of dark roast coffee or a glass of sweet iced tea. For a breakfast twist, serve a cold leftover portion with a spoonful of plain Greek yogurt.