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.
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.
Instant Pot Blackberry 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.How to make self-rising flour - 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.