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Upside-Down Peach Cobbler in an Instant Pot

Upside-Down Peach Cobbler in an Instant Pot

From the pages of my newest cookbook, The “I Love My Instant Pot” Paleo Recipe Book! This beautiful dessert uses a 7-inch springform pan that fits perfectly in your Instant Pot.

This Upside-Down Peach Cobbler could show up to any Georgia dinner party and fit right in (other than the fact that it only serves four). The Instant Pot version of Peach Cobbler requires frozen peaches, so you can enjoy this dessert any time of the year. Also, you can make this at the last minute without worrying about cutting peaches or defrosting freezer items.

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Ingredients

  • • 1 pound bag frozen sliced peaches
  • • 1 tablespoon honey
  • • 2 tablespoons ghee, softened
  • • 1/2 teaspoon ground cinnamon
  • 1 cup cassava flour
  • • 2 teaspoons baking powder
  • • Pinch sea salt
  • • 1/2 teaspoon vanilla extract
  • • 2 tablespoons ghee, melted
  • • 2 large eggs
  • • 1/4 cup pure maple syrup
  • • 2 cups water

Directions

1. Lightly grease a 7-inch springform pan. Scatter frozen sliced peaches in an even layer. Drizzle with honey. Place pats of softened ghee over peaches. Sprinkle evenly with cinnamon.
2. In a large bowl, combine flour, baking powder, baking soda, and salt.
3. In a medium bowl, combine vanilla, melted ghee, eggs, and syrup.
4. Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Carefully and evenly smooth sticky batter over peaches.
5. Pour water into the Instant Pot® and insert trivet or steamer basket. Place springform pan on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6. Remove pan from pot and refrigerate at least 30 minutes to allow the cake to set. Unlock springform pan. Flip onto a serving plate and remove springform plate. Serve.
7. Enjoy!

Ingredients

  • 1 pound bag frozen sliced peaches
  • 1 tablespoon honey
  • 2 tablespoons ghee, softened
  • 1/2 teaspoon ground cinnamon
  • 1 cup cassava flour
  • 2 teaspoons baking powder
  • Pinch sea salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons ghee, melted
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 2 cups water

Directions

1. Lightly grease a 7-inch springform pan. Scatter frozen sliced peaches in an even layer. Drizzle with honey. Place pats of softened ghee over peaches. Sprinkle evenly with cinnamon.
2. In a large bowl, combine flour, baking powder, baking soda, and salt.
3. In a medium bowl, combine vanilla, melted ghee, eggs, and syrup.
4. Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Carefully and evenly smooth sticky batter over peaches.
5. Pour water into the Instant Pot® and insert trivet or steamer basket. Place springform pan on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 15 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
6. Remove pan from pot and refrigerate at least 30 minutes to allow the cake to set. Unlock springform pan. Flip onto a serving plate and remove springform plate. Serve.
7. Enjoy!