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5.0 from 3 votes

Instant Pot Blueberry Cobbler Recipe

Fire up the pressure cooker for this Instant Pot Blueberry Cobbler recipe! Made with cake mix and pie filling, this cobbler is brimming with berry flavor. Simple, delicious and easy to make!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 servings
Calories: 153 kcal
Course: Dessert
Cuisine: American

Ingredients

For the filling
  • 2 cans blueberry pie filling 20 oz each
  • 1 teaspoon almond extract
For the topping
  • 1 box white cake mix
  • ½ cup unsalted butter melted
  • ¼ cup sliced almonds
  • 1 ½ cups water for the bottom of the instant pot

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine blueberry pie filling and almond extract.  Pour into the bottom of a 7-inch springform pan that fits into your Instant Pot.  
  2. In a medium bowl, combine the dry cake mix and melted butter until crumbly texture forms. Sprinkle the cake mixture over the blueberry pie filling.  Sprinkle the sliced almonds over the top of the cake mix layer.   Cover top of pan tightly with foil.  
  3. Add the 1 ½ cups of water to the bottom of a 6 qt. Instant Pot.  Place the springform pan onto a trivet or sling and lower it into the pressure cooker.
  4. Secure the lid on top and make sure the valve is set to SEALING.  Select HIGH PRESSURE (or manual) for a cook time of 25 minutes.  
  5. After the cooking time has ended, allow the pressure to naturally release for ten minutes and then do a quick release by turning the valve to VENTING.
  6. Remove the cobbler by lifting it out with the sling/tivet.  Remove the foil and allow to cool at least 30 minutes before eating.  Serve with ice cream and top with additional sliced almonds, if desired.

Notes

  • Recipe tested in a 6qt Instant Pot. Times do not include the time it takes for the IP to come to pressure (about 10-15 minutes).
  • Due to the fact that the blueberry pie filling is slightly more liquid or runny than the other fruit pie fillings, this cobbler is not as firm upon cooking.  There may be a little that runs out of the bottom of the springform pan and into the instant pot or even after baking upon removal.

Nutrition Information

Serving 1scoop Calories 153kcal (8%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 20mg (7%) Sodium 64mg (3%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 153

% Daily Value*

Serving 1scoop
Calories 153kcal 8%
Carbohydrates 11g 4%
Protein 1g 2%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Cholesterol 20mg 7%
Sodium 64mg 3%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.