Instant Pot Peach Cobbler

Instant Pot Peach Cobbler

Instant Pot Peach Cobbler

It has been awhile since I shared a brief history about a food recipe of mine. However, as I was prepping  to share this recipe with you, I started reflecting on the history. As a homeschool mom, I love to learn and share history with my kids about everything. Food included!

September is knocking at the door as I’m writing this. Fall will be here before we know it and cobbler is the perfect dish to satisfy our sweet tooth during this time of year.

Instant Pot Peach Cobbler

When the English settlers came across the ocean and the New World began, European settlers came across the ocean with their pie recipes. Pie dates back to around 950BC. The problem with these wonderful, traditional pie recipes is that some supplies were not always readily available for them to have on hand.

They used what they had cooking over those open fires. Using their cast iron pans placed over hot coals to cook, they would add in biscuit dough over the fruit and this was how the cobbler was first-born!

Read more on cast iron cooking by clicking the picture! 

Instant Pot Peach Cobbler

Then came the Westward Expansion and some of the fruits that were traditionally available like peaches, cherries, plums, etc., were not easy to come by. During their trip west while they were on the trail, they just had to make due with the supplies they had.

They didn’t have the liberty to run down to the store and purchase more. They often used canned or dried fruit, baking powder, chemically leavened bread, and their beloved open fire for a stove.

The cobbler became a North American invention! As I mentioned earlier, cobbler was a modified pie using various ingredients, cooking supplies and the environment that was available to them.

Cobblers traditionally were eaten for breakfast or even a main meal. It took a long time before cobblers were officially called a desert! In the 19th century, they officially became part of the dessert food group. (There is a dessert food group right?! lol)

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Cobbler is still very popular today! In homes and restaurants everywhere you can find this beloved dish on the menu or at the kitchen table.

Here in the south we eat our peach cobbler with ice cream. In the 1950’s peach cobbler was still making history. The Georgia peach council wanted to sell more peaches. Therefore, April 13th became Peach Cobbler day officially!

“The cobbler is simple. It’s homey, nothin’ fancy. It cuts across socio-economic lines and is eaten in red and blue states alike. Its history is one of immigrant innovative spirit. A Peach Cobbler is as American as Apple Pie.”  Kim O’Donnel – The Washington Post.

Having said all that, I love cobblers and peach is one of my favorites! I had to come up with an Instant Pot recipe!  

Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

 

Instant Pot Peach Cobbler

Instant Pot Peach Cobbler

Ingredients

Ingredients for Peach pie filling:

8 medium sized ripe peaches (peeled, sliced, and depitted)
1/4 Cup scant sugar
2 teaspoons flour
1/4 teaspoon cinnamon
2 tablespoons salted butter
1 tablespoon light brown sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
 

Ingredients for Cobbler:

 
1 box Pillsbury golden yellow cake mix
1 stick of butter (softened)
1/4 teaspoon of nutmeg

 

Directions

1. The first thing we are going to do is make the pie filling. So you will want to gather all the ingredients for that to begin with.

Then add in sugar, light brown sugar, lemon juice, cinnamon, peaches and vanilla extract. Stir until all ingredients have dissolved and melded together.

Once ingredients have melded together, sprinkle flour over top, and then then mix well.

All contents to come to a very small bubbling effect, and then reduce heat to low. Cook on low for 5-8 minutes, or until peaches have turned very soft.

Remove from heat and allow to cool.         

                                                                                  Instant Pot Peach Cobbler

2.  Next we are going to actually make the cobbler in the instant pot!!!  So gather the ingredients for the actual cobbler and lets get started!
  • Add all ingredients into a bowl, and mix well with a fork or pastry mixer tool. Mix until you see different sized pebbles form. Be sure butter is mixed well into the cake mix.   This is the bowl I used and it is perfect for pop in pot (PIP) recipes in the instant pot-

    Pyrex Simply Store 7-Cup Round Glass Food Storage DishPyrex Simply Store 7-Cup Round Glass Food Storage Dish

     

Add half the peach filling into the bottom of your pyrex dish.   Note: This recipe will make a double batch. So set the other half aside for the second bath. This will store in the freezer for 5-6 months. 

                                            Instant Pot Peach Cobbler

Take half of the butter cake mix combination and cover the top of the peaches

Place 1 1/2 cups of water in your IP liner, and place your trivet inside. Place your pyrex cobbler mix on top of your trivet. Place a piece of foil on top of your pyrex dish to stop any water droplets from falling on it.

Close your lid and close your vent on the lid. Place on high manual pressure for 20 minutes, and allow to NPR for 10 minutes. QR the rest of the steam.

Remove lid and remove foil. Allow to cool for approximately 5 minutes before removing trivet and pyrex from the IP. 

Instant Pot Peach Cobbler Instant Pot Peach Cobbler

Serve with vanilla ice cream.           

                                                                                        Instant Pot Peach Cobbler Instant Pot Peach Cobbler

 
 
 
Don’t forget to print your recipe for later!

Instant Pot Peach Cobbler

Instant Pot Peach Cobbler

Fall will be here before we know it and cobbler is the perfect dish to satisfy our sweet tooth during this time of year.

Ingredients

  • Peach Pie Filling:
  • 8 medium sized ripe peaches peeled, sliced, and depitted
  • 1/4 cup scant sugar
  • 2 tsp flour
  • 1/4 tsp cinnamon
  • 2 tbsp salted butter
  • 1 tbsp light brown sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • Cobbler:
  • 1 box Pillsbury golden yellow cake mix
  • 1 stick butter (softened)
  • 1/4 tsp nutmeg

Instructions

Peach Pie Filling:

  1. In a copper red pan (or non-stick pan) over medium-low, add butter and allow to melt.
  2. Then add in sugar, light brown sugar, lemon juice, cinnamon, peaches, and vanilla extract. Stir until all ingredients have dissolved and melded together.
  3. Once ingredients have melded together, sprinkle flour over top, and then then mix well.
  4. All contents to come to a very small bubbling effect, and then reduce heat to low. Cook on low for 5-8 minutes, or until peaches have turned very soft. Remove from heat and allow to cool. 

Cobbler:

  1. Add all ingredients into a bowl, and mix well with a fork or pastry mixer tool. Mix until you see different sized pebbles form. Be sure butter is mixed well into the cake mix. 
  2. Add half the peach filling into the bottom of your pyrex dish. Take half of the butter cake mix combination and cover the top of the peaches
  3. Place 1 1/2 cups of water in your IP liner, and place your trivet inside. Place your pyrex cobbler mix on top of your trivet. 
  4. Place a piece of foil on top of your pyrex dish to stop any water droplets from falling on it.
  5. Close your lid and close your vent on the lid. Place on high manual pressure for 20 minutes, and allow to NPR for 10 minutes. QR the rest of the steam. 
  6. Remove lid and remove foil. Allow to cool for approximately 5 minutes before removing trivet and pyrex from the IP. 
  7. Serve with vanilla ice cream.

Notes

This recipe will make a double batch. So set the other half aside for the second bath. This will store in the freezer for 5-6 months.

In Awe,
 

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18 Comments

  1. can you use same amt of ingredients to make this in instant pot mini or would you half the recipe?

  2. Hi Amee, from what I understand you use the same amount of ingredients in the mini. I haven’t got my mini yet, so I haven’t tested it to be 100% sure though.

  3. Thats a good question. I was under the impression that you needed at least a 1/2 a cup of liquid for the pot to come up to pressure? Following***

  4. You do not need liquid in this recipe. We fix this recipe and other variations of it like cherry cobbler etc weekly. It always turns out perfect. 🙂

  5. My instant pot keeps saying ‘burn’ and won’t continue to cook. The pressure won’t even build, is there a way around this?

  6. “peach pie filling” listed under ingredients, but no amount. can someone elaborate, please?

  7. You have in recipe to put in 1 1/2 cups water. Also, you have to put in half the peaches,and half the cobbler topping. Is this recipe to make 2 batches of peach cobbler? You never had listed what to do with the other half. Recipe isn’t the clearest.

  8. When do you put the peaches in the pan on the stove? The recipe doesn’t say.

    I presume that after you put the first half of the butter cake mix combination in the pyrex dish, you put the remaining peach filling on top of it and then the second half of the butter cake mix on the very top. Correct? The recipe doesn’t say.

    Many people say the Pyrex dishes are not safe in Pressure Cookers. I take it you do not agree?

  9. You don’t put the peaches in the pan on the stove. You melt the butter there. I just recently updated this recipe and in the process of a new recipe card etc, the part about putting the second half aside as this makes two batches was left off. I fixed it now. I hope that it makes more sense now. 🙂 So sorry for the confusion! Also- the pyrex is used all the time in the large corporate ran instant pot group. I haven’t had any issues with it- if you feel more comfortable though you can totally make this in a 7inch Springform pan.

  10. I just recently updated this recipe and in the process of a new recipe card etc, the part about putting the second half aside as this makes two batches was left off. I fixed it now. I hope that it makes more sense now. ? So sorry for the confusion!

  11. Every recipe should state what size IP is being used. What goes in to an 8 gt doesn’t go into a 6 qt.

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