Instant Pot Blackberry cobbler is one of the best things to enjoy about summer produce! The season always brings an abundance of fresh blackberries that I get to use fresh or put up in my freezer to enjoy the rest of the year. This Instant Pot Cobbler can be deliciously served with a dollop of whipped topping or ice cream.
Why this works
- Less heat in the kitchen - blackberries are in season during the summer but that doesn't mean you have to heat up your kitchen. Be sure to make some peach crisp while you can too!
- Few ingredients - cobblers were favorite desserts in colonial America because they took advantage of seasonal fruit with very few pantry staples to make a sweet treat that was very easily pulled together. Depression-era candy like hard tack candy was popular for this very reason in the early 20th century.
- Great for beginners - Instant Pot Blackberry Cobbler is a great beginner dessert dish in the pressure cooker just like my chocolate strawberry cake.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Flour - note the flour is self-rising flour.
- Blackberries - should be fresh, firm, and free of blemishes. Frozen can be substituted so long as they are not sweating a bunch of water.
- Butter - should be unsalted.
How to make this
Step 1: Make the topping
Put the blackberries into a large bowl. Add to this the cinnamon, nutmeg, ginger, and two tablespoons of sugar. Stir to combine and coat as well as possible. If you don't care for the added spice you can always just toss it with sugar instead. Set this aside.
Step 2: Mix the cake batter
In a large mixing bowl mix together well the melted butter, sugar, milk, and self-rising flour until it makes a batter.
Step 3: Assemble & cook the cobbler
Grease or butter your pan, and add to the pan. Be sure you put in any residual sugar mixture evenly on top of the berries.
Pour the batter on top of the prepared berries in the pan. Cover the pan. Add 1 ½ cups of water to the Instant Pot liner, and lower in the cobbler. Cook on high pressure for 60 minutes then follow with a 20-minute natural pressure release.
If using frozen berries then cook on high pressure for 80 minutes followed by a 20-minute natural pressure release.
This cobbler is best made in the largest pan you can fit inside your Instant Pot. I used one of the stackable cooking inserts for mine. You can also use other berries for this recipe or combine a couple of different kinds. Blueberries, raspberries, strawberries, and blackberries are all delicious in this recipe.
For each cup of self-rising flour in a recipe combine one cup of all-purpose flour, ¼ teaspoon salt, and 1 ½ teaspoons baking powder.
Blackberries contain polyunsaturated fats which are heart-healthy.
Can be stored covered for up to one week in the refrigerator, or frozen in individual servings for up to three months. Thaw in the refrigerator prior to serving.
More dessert recipes
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Instant Pot Blackberry Cobbler
- 2 cups blackberries fresh or frozen, can substitute with other fruit or berries
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 4 tablespoon butter melted, I used unsalted
- 1 ¼ cups sugar
- 1 cup milk
- 1 cup self rising flour
- 1 ½ cups water for cooking only, put in Instant Pot liner
- Combine blackberries, two tablespoons of sugar, cinnamon, nutmeg, and ginger in a large bowl. Set aside.
- Combine the self-rising flour, sugar, milk, and melted butter in a medium mixing bowl, and whisk together well.
- Place blackberry mixture in a greased PIP, or pot in pot pan, and sprinkle any remaining topping mixture over berries. Pour batter over prepared berries in pan. Cover the pan.
- Pour 1 ½ cups of water into the Instant Pot liner. Place in pressure cooker using the PIP carrier, and set the rack on top of the bottom of the carrier. Seal the pressure cooker.
- For fresh berries, cook on high pressure for 60 minutes followed by a 20-minute natural pressure release.
- For frozen berries, cook on high pressure for 80 minutes followed by a 20-minute natural pressure release.
- Serve immediately, or cover in refrigerator for up to one week. Freeze in individual servings for up to three months. Thaw in the refrigerator prior to serving.
My version of this classic fruit dessert was adapted from the Pioneer Woman's Blackberry Cobbler #1 recipe.
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