Instant Pot® Blueberry Cobbler

Prep Time5 mins

Cook Time10 mins

Servings: 4

Calories: 384kcal

Author: Amanda

Place the cake mix in the medium sized bowl and pour the melted butter over the mix.
Use your hands to blend the butter into the cake mix. It will look slightly crumbly and break apart easily.
Pour the blueberries into the cake pan and spread them across the bottom.
Place the cake mix crumble on top of the blueberries, breaking up the pieces slightly so that there are a few big pieces of mix combined with the smaller crumbles (this will make for a nice texture on your final dessert).
Cover the pan with foil (this will prevent water/condensation from inside the instant pot from dripping on the cobbler as it bakes) and place it inside the Instant Pot®. Add two cups of water to the bottom of the pot. Seal the top, making sure the steam release nozzle is set to ‘seal’ and press the manual button. Set the timer for 10 minutes. Once the the ten minute cooking time is complete, let the Instant Pot® naturally release the pressure for ten more minutes (don’t touch anything yet!) and then turn the steam release nozzle to open, letting out the remaining pressure.
Remove the lid and take a nice look at your beautiful cobbler!
If you’d like to brown the top of the cobbler, place it under a broiler for about 5 minutes to turn the cake golden brown. Serve with whipped cream or plain while warm!