Instant Pot Peach Blueberry Cobbler

Prep time: 15mins
Cook time: 30mins
Servings: 10

Ingredients for Instant Pot Peach Blueberry Cobbler:

1/2 can 21 oz each Peach Pie filling
1 cup sliced peaches, skin on. seed removed
1/2 can 21oz Blueberry Pie filling
1/2 cup fresh blueberries
1 box yellow cake mix
1 stick (8 tbsp) butter, melted
Vanilla ice cream
Instant Pot
Trivet
Pressure cooker proof bowl

Crumble:
1 1/2 cups all-purpose flour
1 cup melted butter
1 cup brown sugar

How to make Instant Pot Peach Blueberry Cobbler:

Step1. In your bowl add your can peach pie filling.
Step2. Add your fresh peaches.
Step3. Add your blueberry pie filling on top of the peaches.
Step4. Add the fresh blueberries on top of the blueberry pie filling.
Step5. Pour your cake mix on top of the fruit mixture.
Step6. Slice your butter and place on top of your cake mix.
Step7. Cover the bowl in foil.
Step8. Place the bowl on top of the trivet in the Instant Pot.
Step9. Set the instant pot to manual high pressure for 10 minutes.
Step10. Slow release for 10 minutes and remove the cover.
Step11. Now add your brown sugar crumble.
Step12. Set oven to broil on high.
Step13. Place your dump cake in the oven for 5 minutes.
Step14. Spoon onto plates and serve with a scoop of vanilla ice cream.

Crumble directions:
1. Place the butter in the saucepan.
2. Cook until melted on medium heat
3. Add all other ingredients.
4. Remove from heat.
5. Stir until combined.
6. Place on top of dump cake.

Thats’s it! ENJOY!!

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Instant Pot Peach Blueberry Cobbler

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

Servings: 2

5 from 1 vote

Review Recipe

Ingredients 

• 1/2 can 21 oz each Peach Pie filling
• 1 cup sliced peaches, skin on. seed removed
• 1/2 can 21oz Blueberry Pie filling
• 1/2 cup fresh blueberries
• 1 box yellow cake mix
• 1 stick, 8 tbsp butter, melted
• Vanilla ice cream
• Instant Pot
• Trivet
• Pressure cooker proof bowl
• Crumble:
• 1 1/2 cups all-purpose flour
• 1 cup melted butter
• 1 cup brown sugar

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Instructions

• 1. In your bowl add your can peach pie filling.
  2. Add your fresh peaches.
  3. Add your blueberry pie filling on top of the peaches.
  4. Add the fresh blueberries on top of the blueberry pie filling.
  5. Pour your cake mix on top of the fruit mixture.
  6. Slice your butter and place on top of your cake mix.
  7. Cover the bowl in foil.
  8. Place the bowl on top of the trivet in the Instant Pot.
  9. Set the instant pot to manual high pressure for 10 minutes.
  10. Slow release for 10 minutes and remove the cover.
  11. Now add your brown sugar crumble.
  12. Set oven to broil on high.
  13. Place your dump cake in the oven for 5 minutes.
  14. Spoon onto plates and serve with a scoop of vanilla ice cream.
  
  Crumble directions:
  1. Place the butter in the saucepan.
  2. Cook until melted on medium heat
  3. Add all other ingredients.
  4. Remove from heat.
  5. Stir until combined.
  6. Place on top of dump cake.

Nutrition

Serving: 1g | Calories: 619kcal | Carbohydrates: 94g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 599mg | Fiber: 2g | Sugar: 48g

Author: Marta