As if we needed a reason to love peaches, this easy Instant Pot Peach Cobbler gives us just one more! A sweet, thick, syrupy filling made with fresh peaches (canned or frozen work too), brown sugar, butter, vanilla, and cinnamon, with a gluten free cobbler topping that is finished under the broiler. It’s the perfect way to finish off any meal. Serve warm or cold with a dollop of yogurt or whipped cream, or with a scoop of vanilla ice cream!
Table of contents
- Fresh and Fruity Instant Pot Peach Cobbler
- Why This Recipe for Peach Cobbler Instant Pot Works?
- Ingredients for Instant Pot Cobbler
- How to Make Peach Cobbler in the Instant Pot
- Tips for Best Gluten Free Peach Cobbler Results
- Add-ins and Variations
- Serving Recommendations
- Making Instant Pot Peach Cobbler in Advance
- More Instant Pot Recipes to Try
Fresh and Fruity Instant Pot Peach Cobbler
Peach cobbler made in a pressure cooker is a treat made with a filling of cooked down peaches coated in thick and syrupy butter, brown sugar, and cinnamon. It’s then topped with a cake-like batter that gets cooked and broiled to give it a crispy golden finish.
You can definitely make it year-round because canned and frozen peaches are available throughout the seasons, but depending on where you live, there may only be a short period of time to take advantage of fresh ripe peaches! What better way to enjoy the beauty that is the sweet juicy peach than a delicious classic dessert?
Making a gluten free peach cobbler in the Instant Pot is a one-pot method from boiling the peaches to cooking the cobbler. It doesn’t get much more convenient than that! Ok, so it’s not exactly faster or easier than any other method, but I love using my Instant Pot, so I thought why not?! I will say that if you don’t need a crispy top, then skipping the broiler means there’s no need to turn on the oven to heat up your kitchen. So, that’s definitely a win!
Serve warm with a scoop of a dollop of Instant Pot yogurt or for an extra special treat, a scoop of vegan vanilla ice cream. It’s just as delicious at room temperature or cold straight out of the fridge. I mean, it’s a peach dessert, there’s really no wrong way to eat it. So, dig in!
Not sure what to do with your leftover peaches? Make this refreshing peach salsa.
Why This Recipe for Peach Cobbler Instant Pot Works?
- It’s made in under 1-hour using pantry staples and fresh juicy peaches.
- Easily transferrable to bring to potlucks, picnics, and BBQs.
- Can be served warm or cold and it’s delicious either way.
- You can use this recipe with other fruit like apples, berries, nectarines, or apricots. A cobbler for every season!
- Has an amazing balance of textures with the soft fruity filling to the crispy cakey topping.
- Freezer friendly for months, which means summer peach dessert vibes in the fall.
Ingredients for Instant Pot Cobbler
- Peaches: You’ll need about 7-8 medium peaches for this recipe. They will cook down and become soft, but the riper the peach, the sweeter the dessert.
- Butter: Melted butter helps to create a syrup and gives the ultimate flavour to the peach filling.
- Brown sugar: Adds sweetness and depth of flavour in the filling, as well as a bit of a darker color to the crust when sprinkled on top before broiling.
- Cornstarch: Thickens the consistency of the syrupy filling so that it doesn’t become a runny mess.
- Cinnamon: Used in both the filling and the topping as a cozy warming spice that pairs so well with peaches and brown sugar.
- Salt: Just a pinch to round out the sweet flavours in the filling and in the topping.
- Eggs: Since the topping is a bit cake-like, we’ll need eggs for binding the batter together as it cooks.
- Milk: Any milk can be used as the liquid to blend the dry ingredients for the topping.
- Vanilla extract: Adds a hint of vanilla which is always a welcome pairing to cinnamon, brown sugar, and really all the best desserts.
- Baking powder & soda: Both work together to give rise to the batter for a fluffy texture. Without them, the topping would be a bit denser and fall flat.
- Cane sugar: Used for sweetness in the topping.
- Almond flour: Not almond meal. It makes a difference for this gluten free peach cobbler! Use the flour for a nice, light texture to finish off the cobbler. Make almond flour bread, almond flour thumbprint or shortbread cookies next!
Keep reading below for a list of recipe add-ins and variations!
You may also love to browse these over 20 almond flour recipes!
How to Make Peach Cobbler in the Instant Pot
Grab an oven proof baking dish that will fit into your Instant Pot. I used a 9-inch springform pan lined with parchment paper to avoid leaking, but if you have a Pyrex dish that will work too. You’ll notice it might be difficult to lift the pan out of the Instant Pot, especially if it’s snug, so here’s what you do. Create 2 makeshift handles by folding 2 pieces of aluminum foil that are long enough to sit underneath the pan and come up at the sides. Now you’re ready to get started!
- Add cold water to 6 or 8 quart Instant Pot, making sure to add enough cover peaches. Press saute and add whole peaches to the water once it almost starts to come to a boil. Cook for 1 minute.
Adding your peaches to boiling water for 1 minute, then removing and cooling allows you to quickly pull the peach peel away! No messing with a tricky peeler that gets full of peach skin and becomes hard to use.
- In a medium bowl add eggs, milk, vanilla extract, cinnamon, baking powder, baking soda, salt, and sugar; whisk to combine well. Then add almond flour and stir until well combined. Set aside. Do this while the water is boiling.
- Transfer peaches to a bowl, let cool for 2 minutes, and peel. Drain the water.
- Slice peaches into medium-sized wedges and add to a medium bowl along with melted butter, brown sugar, cornstarch, cinnamon, and a pinch of salt. Stir gently to combine.
- Transfer peach filling into the prepared baking dish, then add cobbler topping and spread with a spatula. Cover with foil tightly.
- In Instant Pot, add 1 cup cold water, place trivet inside and baking dish with makeshift handles on top. Close the lid, set valve to Sealing, and press Pressure Cook on High or Manual for 20 minutes.
- Quick Release by turning the valve to Venting right away. Carefully remove dish by holding onto handles and remove top foil. Sprinkle crust with brown sugar and broil in oven until golden.
- Serve hot or cold with a scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Tips for Best Gluten Free Peach Cobbler Results
- Always use a pan. Don’t try and place the peaches right in the Instant Pot liner, there isn’t enough liquid which will usually end in a burn notice (and possible heartache over ruining a perfectly good cobbler).
- Line the springform pan. When there is liquid involved, it can seep through the crack where the bottom meets the sides of the pan.
- Don’t forget to add water to the bottom of the pot under the trivet. The pressure cooker needs it to create steam and to get perfectly softened peaches.
- Covering the pan with foil is super important. Trapping the moisture is how the pressure cooker works its magic. Otherwise, you’ll end up with a soggy topping and no one wants that.
Tip: Create those foil handles! Trust me you’ll have a much easier time lifting the pan out of the pot that way.
Add-ins and Variations
- Use canned peaches but make sure to drain them. You’ll use a jar of about 29 oz with the same cook time.
- If you’re using frozen peaches, no need to thaw them first. It’s also the same cook time.
- Peach pie filling is definitely doable, as well as a little more convenient, however, it does come with added sugar. You’ll want to omit the sugar as an extra ingredient in this recipe so the results are not overly sweet. It will also require the same cook time.
- While you’re at it, if you wanted to switch up the filling flavour, think about other Instant Pot cobbler flavors and use a cherry pie filling, blueberry pie filling or apple pie filling for a variety.
- You can use either white or brown sugar wherever sugar is needed. If you’re looking for something non-refined, try monk fruit extract, erythritol, or coconut sugar. Unfortunately, liquid sweeteners like maple syrup or honey won’t work.
No flour substitutions! This recipe has been tested with only almond flour and because baking is a science, do not substitute it with a wheat based flour. Also, almond flour makes this a naturally gluten free peach cobbler recipe!
Typically, when it’s baked the traditional way, you could use a thermometer and check that it’s reached 200F. Otherwise you would look for crispy bubbly edges and a browned topping. When using the Instant Pot, since you can’t open the lid to take a peek, you’ll know it’s done by following the directions completely. I have tested and retested this recipe and I must say, it’s foolproof! Once you take it out and broil it, then you can check for yourself and keep an eye on the browning while in the oven.
Absolutely you can, the same way you would be able to in the oven.
Oh yes! The gooey, sticky, thick, and syrupy filling is part of its charm. Think about a pie filling or the texture of a fruit crisp. It’s the best!
It could be that you didn’t add any cornstarch to thicken it up (or possibly not enough). Another reason could be you didn’t seal the foil cover enough and it allowed too much airflow in and out of the pan.
I don’t recommend doing this if you can help it. Will you be fine if you eat it the next day? Probably. Do you want to take the chance? Probably not. Anything with milk or eggs in it should be kept in the fridge overnight. Leaving it out the day you’re serving, however, is just fine.
Technically you don’t, but it does make a much more pleasurable experience. It’s edible and soft, but some people have a hard time with the texture.
Yes, and you should! Think about a mango cobbler, or plum, nectarines, cherries, and apricots. I’m excited about the possibilities!
This recipe has been tested only with almond flour. Because baking is a science, I do not recommend using any other flour. Plus, it makes this Instant Pot gluten free peach cobbler!
- Dessert table: Serve alongside healthy no bake strawberry cheesecake, healthy lemon bars, and blueberry crumble bars.
- Serve along with: Who says it has to be served with vanilla ice cream? Try my coconut mango ice cream or healthy chocolate chip ice cream. Or keep it classic with yogurt and a drizzle of honey!
Making Instant Pot Peach Cobbler in Advance
Make Ahead: There are a few components to this dish and making each one ahead of time means a quick assembly later on. You can boil the peaches and remove the skin and slice them. You can keep them separate or mix with the filling and keep that covered in the fridge. Make the topping and keep stored in a separate container. When you’re ready to make it, assemble the filling in the pan, top with the cobbler topping, and cook as per instructions.
Store: Keep yummy leftovers stored in the fridge for up to 3 days. Enjoy again the next day right out of the container, cold. We like to keep it classy 😉
Freeze: If you’ve made a couple of cobblers or you want to freeze any leftovers, keep frozen in an airtight container for up to 3 months. Imagine fresh peaches all over again when the weather cools down! Thaw in the fridge overnight and enjoy again either room temperature or warmed up.
More Instant Pot Recipes to Try
- Instant Pot cheesecake bites
- Instant Pot mac and cheese
- Instant Pot shrimp boil
- Instant Pot baked beans
- Instant Pot corn on the cob
Alternately, browse through my collection of summer Instant Pot recipes!
Instant Pot Peach Cobbler
Peach Cobbler Filling
- 2 lbs peaches 7-8 medium size
- 2 tbsp butter melted
- 3 tbsp brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- Pinch salt
Peach Cobbler Topping
- 2 large eggs
- 1/4 cup any milk
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 2 tbsp cane sugar
- 1 1/2 cups almond flour
- Prep oven proof baking dish by making sure it fits into your Instant Pot. I used a 9 inch springform pan and it fit very tightly but it worked. Pyrex oven safe dish is good too. If using a springform pan, line it with parchment paper to prevent leaking. Fold 2 pieces of aluminum foil to make handles to lift the pan out of the pot. Set aside.
- In 6 or 8 quart Instant Pot, add enough cold water to cover peaches and press Saute. When water almost starts to come to a boil, add whole peaches and cook for 1 minute just enough to make skin peel off easily.
- While water is coming to boil, in a medium bowl add eggs, milk, vanilla extract, cinnamon, baking powder, baking soda, salt and sugar; whisk to combine well.
- Then add almond flour and stir until well combined. Set aside.
- Transfer peaches to a bowl, let cool for 2 minutes and peel. Drain the water.
- Core and slice peaches not too thin, and add to a medium bowl along with melted butter, brown sugar, cornstarch, cinnamon and a pinch of salt. Stir gently to combine.
- Transfer peach filling into prepared baking dish, then add cobbler topping and spread with spatula. Cover with foil tightly.
- In Instant Pot, add 1 cup cold water, place trivet inside and baking dish with makeshift handles on top. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 20 minutes.
- After release pressure using Quick Release method by turning valve to Venting right away. Carefully remove dish by holding onto handles and remove top foil.
- Sprinkle crust with brown sugar and broil until golden.
- Serve hot or cold with a scoop of vanilla ice cream, whipped cream or a dollop of Greek yogurt.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
- Has to be almond flour: Baking is a science and for this recipe you have to use almond flour. Almond meal might work, just crust will be more dense and rise less.
- Can I use canned peaches? Yes. Use about 29 oz jar and make sure to drain. Same cook time.
- Can I use frozen peaches? Yes. No need to thaw. Same cook time.
- Can I use peach pie filling? Yes. 2 cans of 21 oz each, and omit sugar in the filling. Same cook time.
- Sugar: You can use either all white or brown sugar, or monk fruit extract sweetener or erythritol.
- Can I use liquid sweetener? Unfortunately maple syrup or honey will not work as they will make the filling and the cake part too runny.
Came out soooo Gud…. Thx a lot 🥰🌹🌹
So glad you enjoyed it!
Don’t want to DOWNLOAD anything, just want to PRINT.
When you hit print, it should open in a new window with a printable recipe card, no download required.
Hubby LOVES peaches and was so excited about this recipe. It turned out amazing, we served it with some dairy free vanilla ice cream – and now I can’t wait to make it with apples!
Ooo with apples, definitely let us know how that turns out! Glad you enjoyed it.
Love, love, love your Instant Pot recipes. My grandson is allergic to corn. What alternate thickener would you recommend. I know he’d love this recipe!
Arrowroot starch or even twice amount of cornstarch in flour. Enjoy!
Hi there! This looks so yummy! Can i use this recipe and do it in the oven?
Yes. I would bake it at 350 for 20 mins or so, just keep an eye when crust is nice and golden.