Instant Pot Blueberry Cobbler is an amazing berry crisp dessert that comes together in minutes. It’s simple to make and you can use fresh or frozen berries to make this simple and delicious dessert.
I have a gluten-free/keto version here. Feel free to use flour or any other substitute based on your lifestyle.
This is definitely not the berry season, but I found some fresh berries in a local farmers market this week. The weather has started to feel cooler and I couldn’t think of anything except this warm cobbler loved by everyone in my family. This dessert recipe is a perfect holiday recipe if you have some frozen berries stored in the freezer.
Hands down this instant pot blueberry cobbler is easier than the baked version. This pressure cooker dessert won a vote against the traditional version because it is quick and easy and super delicious. It’s a huge hit in my house and I am sure you all will love it just the way we do!
This instant pot version is ridiculously easy to adapt to keto and gluten free. Since the time I am diagnosed with thyroiditis, I am paying close attention to what I am eating. Gluten is one of the things that is out of my diet as of now and I am totally loving it. But feel free to use a flour+butter crust with oats if you are not gluten free. But this version is perfect for non-dieters too.
Instant Pot Blueberry Cobbler Recipe
When it comes to instant pot blueberry cobbler, there are two methods that can be used: the usual Pot in Pot (PiP) method or making individual sized portions in ramekins.
I do not have a personal preference, but I like to make in PIP method and then share the dish with the entire family on the dinner table. But ramekins are great option too. And both methods result in same, yummy blueberry cobbler.
Here is the video recipe of my instant pot blueberry cobbler.
Ingredients
- 4 cups Blueberries, fresh or frozen
- ¼ teaspoon xanthan gum
- 2 tablespoon swerve or granular sugar
Crust:
- 1 cup Almond Flour
- 2tbsp swerve or granular sugar
- ¼ c. melted butter or coconut oil
- 1 flax egg
Optional:
- Chopped almonds
- Vanilla Ice Cream to serve
Instructions:
- In a medium bowl mix together almond flour, flax egg, swerve and melted butter.
- Mix well so that all ingredients incorporate together.
- Fill instant pot safe ramekins with blueberries. Sprinkle with xanthan gum and swerve and mix well.
- Spread the mixture evenly on the berries and use a spoon to spread the crust really well. Add some nuts at this step and save the rest to garnish while serving.
- Add ½-1 c. water to the Instant Pot. Place a steaming rack or trivet inside the Instant Pot. Make sure that the water does not touch the steaming rack or the trivet.
- I prefer to cover the ramekins with aluminum foil and place them inside an instant pot stainless steel steaming pot and cover it with another foil. But you can directly place the ramekins on the trivet or on the steaming rack.
- Lock the lid of the Instant Pot and seal the vent.
- Set the IP to pressure cook on "High/Manual" for five minutes.
- Once the instant pot beeps, allow the steam to release naturally for ten minutes. Quickly release the remaining pressure after the 10-minutes.
- The instant pot blueberry cobblers are ready to serve. But I like to add an extra step for a nice brown crispy top on my blueberry cobblers.
- Remove lid and place the ramekins on a baking sheet and broil for 2-3 minutes at 450F till a nice brown crust forms on the top of the cobblers.
- Alternatively, use a blowtorch to add a brown crust. In this case, you need to sprinkle some sugar on the cobbler and just use your blowtorch to add caramel-like crust to your cobblers.
- Serve with vanilla ice cream.
📖 Recipe
Instant Pot Blueberry Cobbler Recipe
Equipment
- Instant pot
Ingredients
- 4 cups Blueberries, fresh or frozen
- ¼ teaspoon xanthan gum
- 2 tablespoon swerve or granular sugar
Crust
- 1 Cup Almond Flour
- 2 tbsp swerve or granular sugar
- ¼ Cup Melted butter or coconut oil
- 1 Flax egg
Optional
- Chopped almonds
- Vanilla Ice Cream to serve
Instructions
- In a medium bowl mix together almond flour, flax egg, swerve and melted butter.
- Mix well so that all ingredients incorporate together.
- Fill instant pot safe ramekins with blueberries. Sprinkle with xanthan gum and swerve and mix well.
- Spread the mixture evenly on the berries and use a spoon to spread the crust really well. Add some nuts at this step and save the rest to garnish while serving.
- Add ½-1 c. water to the Instant Pot. Place a steaming rack or trivet inside the Instant Pot. Make sure that the water does not touch the steaming rack or the trivet.
- I prefer to cover the ramekins with aluminum foil and place them inside an instant pot stainless steel steaming pot and cover it with another foil. But you can directly place the ramekins on the trivet or on the steaming rack.
- Lock the lid of the Instant Pot and seal the vent.
- Set the IP to pressure cook on "High/Manual" for five minutes.
- Once the instant pot beeps, allow the steam to release naturally for ten minutes. Quickly release the remaining pressure after the 10-minutes.
- The instant pot blueberry cobblers are ready to serve. But I like to add an extra step for a nice brown crispy top on my blueberry cobblers.
- Remove lid and place the ramekins on a baking sheet and broil for 2-3 minutes at 450F till a nice brown crust forms on the top of the cobblers.
- Serve with vanilla ice cream and enjoy!
Bintu | Recipes From A Pantry
This is such a delicious dessert - perfect for the cold evenings! My whole family love blueberries so they'd really like this treat!
Julia
I love blueberry cobbler but never thought of using instant pot to make it. Great idea!
Toni
Such a clever recipe! I love anything that makes cooking easier during the holiday and making individual desserts in the Instant Pot is a win! Love the blueberry and almond flavors!
Shruthi
Such a simple but delicious recipe! Love using Instant Pot for this!
Shanna M.
This was such a yummy blueberry dessert. I love the you make in the Instant Pot.