Instant Pot Berry Cobbler Recipe

Instant Pot Berry Cobbler is filled with tender, orange-infused berries packed on top of a spiced crust. So easy to make, and heavenly with whip cream or ice cream!

If you love desserts (who doesn’t?), the Pressure Cooker is going to be your friend! It makes THE BEST Rice Pudding, Apple Cake, and Meyer Lemon Cheesecake!

Berry Cobbler (Instant Pot Version)

Instant Pot Berry Cobbler is “baked” with a sweet crust that has a hint of cinnamon and nutmeg. It is then filled with cooked blueberries and blackberries and infused with orange.

In addition, this is a super easy and quick dessert to make. It only takes 15 minutes in the IP. In fact, the hardest part of this recipe is waiting for the cobbler to cool down a bit!

It’s a very flexible recipe as well. Only have frozen strawberries? Want peaches or apples instead of berries? Go ahead! We also reveal a couple of shortcuts below, so check it out later on. Finally, you can have this any time of the year because we’re using frozen fruits!

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What is a cobbler?

It’s similar to a pie since it has a crust and a tasty fruit filling. However, unlike a pie, cobblers only have the crust on top which can be regular pie crust or biscuit topping.  

On the other hand, some recipes arrange it with a bottom crust and open-faced fruit filling on top. Meanwhile, other recipes cover the surface with dollops of crust instead of covering it in one layer.

Ingredients needed to make this recipe

• Dry ingredients: Regular flour, some salt, and baking powder for lift.
• Wet ingredients: Beat lightly a couple of eggs, measure out some canola oil, plus a splash of 2% milk.
• Sweeteners: A combo of brown and white sugar keeps things sweet and thickens up the filling.
• Spices: The warm spice flavors of cinnamon and nutmeg complement the berries perfectly.
• Berries: No need to hunt around for fresh fruit— we’re using frozen blueberries and blackberries for this one!
• Flavorings: To intensify that fresh fruit flavor, we’re adding some orange juice + tart orange zest.

How to make Instant Pot berry cobbler

1. Make the batter: Bring the batter together. Mix the wet with the spices, dry, and sweeteners to form a spiced batter. Take your baking dish and spread it on the bottom.
2. Cook. Next, cook the filling. Boil all the berries together with the flavorings plus a little sugar. Then, add this to the baking dish. Cover the whole thing with foil.
3. Pressure cooker: Into your IP, lower the covered dish placed on a trivet. Cook for 15 mins. on high, then let it be for 10 mins. to remove some of the steam. Afterward, open the valve to finish the release.
4. Rest and serve: The dish will be VERY HOT, so leave it for 30 mins. to rest before serving. Enjoy with some ice cream or whip cream!

Recipe variations and substitutions:

• Use strawberries: Replace with frozen strawberries, or mix it into the berries!
• Substitute with peaches: Feel free to sub with canned peaches, or frozen if you have them.
• Mix in other fruits: Use apricots, plums, cherries, apples, cranberries, raspberries— or experiment by mixing them up!
• Citrus: Instead of orange, feel free to sub with lemon or lime if that’s what you have.
• Cake mix: For a delicious short-cut, use yellow cake mix for the batter.
• Cookie dough: Another genius shortcut is using raw cookie dough as the base!
• Pie filling: You can use canned, or try our homemade strawberry and apple pie 
• Other spices: For a more pronounced spiced flavor, double the amounts or mix in some allspice and ginger.

Frequently Asked Questions:

What are the best berries to use for this dessert?

Blueberries and blackberries are our favorite combo, so we definitely recommend those!

Also, you can use fresh, but frozen works equally well. They’re frozen when they’re perfectly ripe, so you can expect them to have the perfect balance of sweet and tart.

What to serve with berry cobbler?

It’s heavenly with mounds of creamy, fluffy whip cream on top! Ice cream is another fantastic topping, especially when you eat the cobbler warm. Want it extra fruity? Serve it with homemade strawberry or blackberry ice cream!

Storing instructions:

After cooling it down, seal it in an air-tight container and store it in the refrigerator for 4 days. You can eat it cold, but suggest warming it up in the microwave— it tastes fresh-baked that way!

More homemade dessert recipes to try:

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5 from 3 reviews

Instant Pot Berry Cobbler

Instant Pot Berry Cobbler is filled with tender, orange-infused berries packed on top of a spiced crust.

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Author: Catalina Castravet Serves: 6 servings
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr 10 mins

Ingredients

• 1 125 cup g  all-purpose flour 
• 1 200 cup g  white granulated sugar 
• 2/3 146.67 cup g  dark brown sugar  (packed)
• 1 1 teaspoon teaspoon  baking powder 
• 1/4 0.25 teaspoon teaspoon  salt 
• 1/4 0.25 teaspoon teaspoon  ground cinnamon 
• 1/4 0.25 teaspoon teaspoon  ground nutmeg 
• 2 2  large eggs  (room temperature, lightly beaten)
• 2 2 tablespoons tablespoons  milk 
• 2 2 tablespoons tablespoons  canola oil 
• 2 288 cups g  frozen blackberries 
• 2 296 cups g  frozen blueberries 
• 3/4 186 cup g  orange juice 
•  Zest of 1 grated orange 

Garnish:

•  Vanilla ice cream 

US Customary Metric

Instructions

1. In a 6-qt. Instant Pot, add 1 cup of water and a trivet.
2. In a large bowl, combine the flour, white sugar, baking powder, salt, cinnamon, and nutmeg.
3. Combine the eggs, milk, and oil in a large bowl.
4. Add dry ingredients and stir just until moistened.
5. Grease a 7-inch baking dish and spread the batter evenly onto the bottom.
6. 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.
7. Remove from the heat and immediately pour over the batter.
8. Cover loosely with a piece of aluminum foil. Make a sling from foil to lower the dish onto the trivet
9. Place dish onto the trivet.
10. Lock lid and point pressure-release valve to sealing.
11. Cook on high for 15 minutes and allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
12. Using the sling, lift the dish from the pressure cooker.
13. Uncover and let stand for 30-40 minutes before serving.
14. Serve with ice cream.

Notes:

• Don’t forget to let it cool down a bit, about 30 mins. before you serve it. This gives the crust a chance to firm up, and for the fruit filling to thicken some more.
• You can sub-melted butter for some of the oil for a richer crust.
• Don’t have 2% milk? Regular milk will do!
• In addition, you can use pure white or pure brown sugar if that is what you have.

Nutrition information

Calories: 421 Carbohydrates: 88 Protein: 5 Fat: 7 Saturated Fat: 1 Trans Fat: 1 Cholesterol: 55 Sodium: 130 Potassium: 356 Fiber: 5 Sugar: 67 Vitamin A: 320 Vitamin C: 30 Calcium: 111 Iron: 2

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