Best Instant Pot peach cobbler you can make in your pressure cooker in no time. The perfect fruit dessert with a crumble topping you’ve got to try tonight!
Ever wondered if you could make an Instant Pot peach cobbler instead of turning on your oven?? We’ve got the instructions for you here! An easy fruit dump cake made in under 20 minutes and ready to enjoy any time of year. One of our favorite sweet Instant Pot recipes here on The Typical Mom blog. (affiliate links present)
- We made this dump peach cobbler quite a while ago but everyone asked how they could do it in their multi cooker too. SO we are here to help!
Using canned peaches it is perfect to make during the Fall as well as the Summertime. We sure have a sweet tooth over here, can you tell?
If you’ve already bookmarked our Instant Pot dessert recipes than you probably had a clue. If you’re new to our site, welcome!!
We hope you love this Instant Pot peach cobbler as much as we did!
Here are the ingredients you’ll need for this peach cobbler recipe:
- I HIGHLY suggest using this non stick pot
- Canned peach slices
- Cake mix
- vanilla or spice cake mix work well, white is featured here
- we used spice to make our Instant Pot dump cake with apples if you’d like to try that as well
- Butter
- Cinnamon
- Sugar
- Cornstarch
May want some vanilla ice cream or whipped cream to serve on top too.
I have made this a few times using different cake mixes and it’s fun to mix it up a bit. I might say white is our favorite though.
- Like I said above in the ingredient list, I REALLY encourage you to buy an Instant Pot non stick pot. Not only will it eliminate the messy clean up with your pressure cooker recipes, but it will also help avoid the burn notice.
Many times your pot will trigger a false notice and ever since I bought this ceramic pot I haven’t ever experienced that. It also makes it so that you don’t have to add any oil really when sauteeing meats.
This is essentially a pressure cooker peach dump cake. If you’re not familiar with this type of dessert, it is well shall I say messy. Don’t expect to slice it, you just scoop into a bowl and enjoy as is.
Like our popular cherry pineapple dump cake recipe, it won’t be super pretty served like a cake. Don’t worry about that!!
Just follow these simple instructions:
- Drain the juice from your cans of peaches and pour into your pot.
- Pour sugar on top of the peaches. (could add a bit of brown sugar too)
- Whisk together the cornstarch and water until smooth, pour that in too.
- Now you’re going to make a cobbler crumble for the top with melted butter and cake mix.
- Sprinkle that on top of your fruit.
- Select high pressure cooking for 10 minutes followed by a quick release.
- Serve immediately for best results.
If you love peaches and apples, here are a few other desserts you should try.
Our peach angel food cake has been a hit with everyone who’s made it.
- Make pressure cooker baked apples next in your Ninja Foodi or any other brand.
- Cranberry apple cobbler uses fresh fruit instead of pie filling and is a great Fall treat.
- Peach dump cake uses peach filling so you can make it all year long too.
- This crockpot apple crisp is the perfect slow cooker dessert or breakfast. Tastes just like those baked apples from Cracker Barrel, you can make those using our Instant Pot apple crisp recipe too.
What’s the difference between a cobbler and a crisp?
They really are quite similar with a few variations. Cobbler is typically is a baked fruit dessert with a thick biscuit or pie dough topping. A crumble is similar but is a baked fruit dessert with a layer of topping
- Really I kinda’ call them what I call them. 😉 They’re kinda’ one in the same for us, but I think cobblers are a bit sweeter and easier to throw together.
Can you prepare peach cobbler ahead of time?
If you’re making a version of this in the oven I actually prefer it made earlier in the day. It gives the dish a bit of time to sit and thicken/firm up. With this Instant Pot peach cobbler I would suggest serving it warm and fresh though, especially if you aren’t using a non stick pot. It will be a nightmare if you use the pot it came with because it will stick like mad as it sits.
Can you leave peach cobbler out overnight?
- If you’re going to eat it within a day of making it, you don’t need to refrigerate it. Just spoon it into a dish like this, cover it, and leave it at room temperature instead.
- Refrigerating it will dry the dish out a bit, but it is totally up to you really.
Can peach cobbler be reheated?
It really is best enjoyed warm, right after it’s baked. If you’re reheating put into a microwave safe dish. Heat in 30 second increments stirring in between until it is as hot as you’d like. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through.
If you want a bit of tang sprinkle a bit of lemon juice on this once it’s done and top with whipped topping!
Instant Pot Peach Cobbler
Ingredients
- 2 cans peaches 15 oz. each, drained, slices not halves
- 1/3 c sugar
- 1 tsp cornstarch
- 2/3 c water
- 3 c cake mix vanilla or spice
- 1 tsp cinnamon
- 1/2 stick butter melted
- 1-2 tbsp whole milk if needed to turn cake mix into a crumble
Instructions
- Spray inside of pressure cooker pot (better yet use a non stick pot, link in this post) Melt butter and set aside. Pour drained peach slices into pressure cooker pot and sprinkle sugar over them.
- Whisk cornstarch and water in a bowl until smooth, pour this over the peaches too.
- In a bowl combine cake mix with cinnamon, and then drizzle in melted butter. Use a fork to combine them so dry mix becomes more of a crumble. Add 1 tbsp milk in and use fork to combine well to create damp crumble (like coffee cake topping). Use 2nd tbsp if necessary.
- Sprinkle this crumble over your peaches until they are covered and crumble is evenly distributed across fruit. Close lid and steam valve and set to high pressure for 10 minutes.
- Do a quick release and spoon into bowls topped with ice cream or whipped cream.
Bobbi Jo says
Your recipe at the bottom of the post says to do 10 minutes high pressure. Up above in the post it says 15 minutes high pressure. Just wanted to check and see what one is right. Thanks.
The Typical Mom says
Sorry, typo. 10 minutes
Carla H says
Will this work as a pot in pot recipe covered with foil, or would it be too much?
The Typical Mom says
I haven’t done pot in pot yet for this, you’d need a large bowl.
George Powers says
Is your ceramic pot not stick? Where did you get it?
Thanks
The Typical Mom says
Yes, there’s a link in the post where the ingredient list is.