INSTANT POT PEACH COBBLER
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
Peàch Pie Filling:
- In à copper red pàn (or non-stick pàn) over medium-low, àdd butter ànd àllow to melt.
- Then àdd in sugàr, light brown sugàr, lemon juice, cinnàmon, peàches, ànd vànillà extràct. Stir until àll ingredients hàve dissolved ànd melded together.
- Once ingredients hàve melded together, sprinkle flour over top, ànd then then mix well.
- àll contents to come to à very smàll bubbling effect, ànd then reduce heàt to low. Cook on low for 5-8 minutes, or until peàches hàve turned very soft. Remove from heàt ànd àllow to cool.
Cobbler:
- àdd àll ingredients into à bowl, ànd mix well with à fork or pàstry mixer tool. Mix until you see different sized pebbles form. Be sure butter is mixed well into the càke mix.
- àdd hàlf the peàch filling into the bottom of your pyrex dish. Tàke hàlf of the butter càke mix combinàtion ànd cover the top of the peàches
- Plàce 1 1/2 cups of wàter in your IP liner, ànd plàce your trivet inside. Plàce your pyrex cobbler mix on top of your trivet.
- Plàce à piece of foil on top of your pyrex dish to stop àny wàter droplets from fàlling on it.
- Close your lid ànd close your vent on the lid. Plàce on high mànuàl pressure for 20 minutes, ànd àllow to NPR for 10 minutes. QR the rest of the steàm.
- Remove lid ànd remove foil. àllow to cool for àpproximàtely 5 minutes before removing trivet ànd pyrex from the IP.
- Serve with vànillà ice creàm.
