Instant Pot Berry Cobbler
This Instant Pot Berry Cobbler dessert is one of my favorite summer treats, especially when I don’t want to turn on the oven. It’s filled with tender and orange-infused berries piled over a soft spiced crust. So easy to make and absolutely delicious with a scoop of whipped cream or ice cream on top.
If you’ve got a sweet tooth (and really, who doesn’t?), the pressure cooker is about to become your new best friend. I use mine for all kinds of desserts; think creamy rice pudding, soft apple cake, and even a Meyer lemon cheesecake that tastes like something from a bakery. This Instant Pot berry cobbler is join the club! It starts with a sweet, spiced crust and gets topped with warm blueberries and blackberries cooked down with orange juice and zest. So simple, so good, and no oven needed!
Table of contents
This dessert is seriously one of the easiest things to make. It only takes 15 minutes in the Instant Pot, and honestly, the hardest part is waiting for it to cool down before digging in! It’s super flexible too. If you only have frozen strawberries, or want to swap in peaches or apples, go for it. I’ve done all kinds of combos, and they always turn out great. Plus, since we’re using frozen fruit, you can make this any time of year, no berry season required.
Why you will love this recipe
- No oven needed: I use the Instant Pot so I don’t have to heat up the whole kitchen, which is a lifesaver during the summer.
- Frozen berries to the rescue: I don’t need to hunt down fresh fruit. I just grab a couple of bags from the freezer and it’s good to go.
- Sweet and amazing flavors: The cinnamon, nutmeg, and orange zest bring out the best in the berries, and it smells amazing while it cooks.
- Easy and crowd-friendly: It comes together quickly and feeds a group. Perfect for potlucks, family dinners, or just a little weeknight treat.
What you will need
- Dry ingredients: I use regular flour with a little salt and baking powder to give it some lift.
- Wet ingredients: I lightly beat a couple of eggs, then mix in canola oil and a splash of 2% milk.
- Sweeteners: I like using both brown and white sugar for a sweet base that helps the filling thicken.
- Spices: A little cinnamon and nutmeg add the perfect warm touch to the berries.
- Berries: I grab frozen blueberries and blackberries, no need to worry about fresh fruit here.
- Flavorings: Orange juice and a bit of zest brighten everything up and make the fruit flavor pop.
How to make
1. Make the batter: I add the flour, sugar, baking powder, salt, cinnamon, and nutmeg to a large bowl and give it a good mix.
2. Bring the batter together: In another bowl, I beat the eggs, milk, and oil until smooth. Then I slowly add the dry ingredients while mixing with a spatula until everything comes together. I pour the batter into a greased baking dish and spread it evenly across the bottom.
3. Cook the filling: I simmer the berries with the orange juice, zest, and a little brown sugar until everything gets bubbly and thick. Then I pour it right over the batter in the dish and cover it loosely with foil.
4. Pressure cook the dessert: I place the trivet inside the Instant Pot, pour in a cup of water, and lower the covered dish onto the trivet. Then I cook it on high pressure for 15 minutes. Once it’s done, I let it sit for 10 minutes to release some steam naturally, then carefully open the valve to release any remaining pressure.
5. Rest and serve: I let the dessert sit for about 30 minutes since it comes out piping hot. Once it cools a bit and the filling sets, I scoop it up and serve it with a big spoonful of vanilla ice cream or whipped cream on top.
Expert tip
Cool time matters
My top tip for making this Instant Pot berry dessert is to let it cool for at least 30 minutes before serving. I know it’s tempting to dive right in (been there!), but giving it time helps the crust set up and the berry filling thicken perfectly. If you scoop too soon, it’s more like berry soup, but if you wait, you’ll get those perfect layers of tender crust and jammy fruit. Totally worth the patience!
More tips to consider:
- I always give the baking dish a good coating of nonstick spray or butter so the crust doesn’t stick. It makes cleanup way easier too.
- I tear off a long strip of foil, fold it into a sturdy strip, and use it to lower the dish into the Instant Pot. It saves my hands and makes it easier to lift the hot dish out.
- If the berries are extra tart, I sometimes stir in a little more brown sugar before adding it to the batter. It’s an easy way to adjust the sweetness.
- Don’t wrap the foil too tight over the dish, it needs a little room to steam while cooking. I just lightly lay it over the top and it works perfectly.
- You can totally make this a few hours in advance. Once it cools, I cover it and leave it at room temp until we’re ready to serve. Just warm it slightly if you want it melty with ice cream.
Recipe variations
- Sweet summer peaches: I use 4 cups of frozen peach slices instead of berries and add 1/4 teaspoon of ground ginger.
- Tart and tangy: I mix 2 cups of frozen strawberries with 2 cups of chopped rhubarb and add an extra tablespoon of brown sugar. It’s the perfect mix of sweet and tangy.
- Cozy apple spice: I use 4 cups of diced apples with a splash of lemon juice and a full teaspoon of cinnamon.
- Berry everything mix: I combine 1 cup each of frozen strawberries, blueberries, blackberries, and raspberries. Sometimes I even toss in a handful of cherries for extra flavor.
- Cookie dough: Another genius shortcut is using raw cookie dough as the base!
- Pie filling: You can use canned, or try my homemade strawberry pie filling or this delicious apple pie filling.
Serving suggestions
I make this Instant Pot berry dessert all the time in the summer, especially for the Fourth of July. I’m usually up early getting food ready while the kids run around with water balloons. We toss burgers or grilled pineapple chicken on the grill, maybe some sweet pork skewers too, and I’ve got this cobbler staying warm off to the side. By the time we’ve had dinner and everyone’s waiting for fireworks, I bring it out with a tub of vanilla ice cream and some homemade whipped cream, and there’s never a bite left.
I even made it once for my kid’s birthday when I just couldn’t do another cake. We had a bunch of family over, served pesto pasta salad, creamy cucumber salad, and grilled avocado, and this was the perfect easy dessert to end the meal. Everyone loved it and I didn’t have to stress about baking. It’s sweet, warm, fruity, and just one of those things people always ask me for the recipe after.
How to store leftovers
- Refrigerate: I let the cobbler cool completely, then cover it and store it in the fridge for up to 3 days.
- Freezing: Once it’s cooled, I scoop it into a freezer-safe container and freeze it for up to 2 months. When I’m ready to use it, I thaw it overnight in the fridge.
- Reheating: I usually reheat individual portions in the microwave for 30 to 45 seconds. If I’m warming up the whole dish, I cover it with foil and pop it in the oven at 325°F until it’s heated through.
Frequently asked questions
Yes, you totally can. I’ve made this dessert with both fresh and frozen berries, and both work just fine. If you’re using fresh ones, just keep an eye on the berry mixture while it’s simmering, it’ll cook a bit faster since fresh berries break down more quickly.
Yes, I always cover it loosely with foil before placing it in the Instant Pot. It’s not just to keep things neat, it actually stops any condensation from the lid from dripping into the batter and making it soggy. You don’t need to wrap it tightly, just lay it over the top and press around the edges a bit.
I stick to the 15-minute pressure cook time and 10-minute natural release, but I always peek once it’s out. The top should look set, and the edges will pull away just a bit from the sides of the dish. Then I let it rest for 30 minutes so the filling thickens and the crust firms up before serving. It’s worth the wait!
More homemade dessert recipes to try:
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Instant Pot Berry Cobbler
Ingredients
- 1 cup all-purpose flour
- 1 cup white granulated sugar
- 2/3 cup dark brown sugar packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs room temperature, lightly beaten
- 2 tablespoons milk
- 2 tablespoons canola oil
- 2 cups frozen blackberries
- 2 cups frozen blueberries
- 3/4 cup orange juice
- Zest of 1 grated orange
Garnish:
- Vanilla ice cream
Instructions
- In a 6-qt. Instant Pot, add 1 cup of water and a trivet.
- In a large bowl, combine the flour, white sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine the eggs, milk, and oil in a large bowl.
- Add dry ingredients and stir just until moistened.
- Grease a 7-inch baking dish and spread the batter evenly onto the bottom.
- In a large saucepan over medium heat, combine the berries, orange juice, orange zest, and remaining brown sugar, and bring to a boil and simmer on low heat until reduced, about 15-20 mins.
- Remove from the heat and immediately pour over the batter.
- Cover loosely with a piece of aluminum foil. Make a sling from foil to lower the dish onto the trivet
- Place dish onto the trivet.
- Lock lid and point pressure-release valve to sealing.
- Cook on high for 15 minutes and allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
- Using the sling, lift the dish from the pressure cooker.
- Uncover and let stand for 30-40 minutes before serving.
- Serve with ice cream.
Notes
Cool time matters
My top tip for making this Instant Pot berry dessert is to let it cool for at least 30 minutes before serving. I know it’s tempting to dive right in (been there!), but giving it time helps the crust set up and the berry filling thicken perfectly. If you scoop too soon, it’s more like berry soup, but if you wait, you’ll get those perfect layers of tender crust and jammy fruit. Totally worth the patience!More tips to consider:
- I always give the baking dish a good coating of nonstick spray or butter so the crust doesn’t stick. It makes cleanup way easier too.
- I tear off a long strip of foil, fold it into a sturdy strip, and use it to lower the dish into the Instant Pot. It saves my hands and makes it easier to lift the hot dish out.
- If the berries are extra tart, I sometimes stir in a little more brown sugar before adding it to the batter. It’s an easy way to adjust the sweetness.
- Don’t wrap the foil too tight over the dish, it needs a little room to steam while cooking. I just lightly lay it over the top and it works perfectly.
- You can totally make this a few hours in advance. Once it cools, I cover it and leave it at room temp until we’re ready to serve. Just warm it slightly if you want it melty with ice cream.