Instant Pot Strawberry Cobbler {grain-free, nut-free, naturally sweetened}

strawberry cobbler in bowl a la mode with spoon and fresh red flowers

Instant Pot Strawberry Cobbler {grain-free, nut-free, naturally sweetened}

Homemade, old-fashioned strawberry cobbler in less than half the time the oven takes? Yes! With this grain-free, nut-free Instant Pot Strawberry Cobbler, you get sweet berry perfection that's naturally sweetened and topped with a butter-y crust! Serve it à la mode, too!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Release Time 15 minutes

Total Time 40 minutes

Servings 7 cups

Calories 183 kcal

Author Emily Sunwell-Vidaurri

Ingredients

For the cobbler topping:

3/4 cup cassava flour
1/4 cup grass-fed butter or ghee, melted
3 tablespoons maple syrup
1 teaspoon vanilla extract

For the cobbler filling:

2 pounds organic strawberries organic, hulled and sliced
1 tablespoon maple syrup or natural sweetener of choice
3 tablespoons lemon juice from approximately 1 lemon
1-1/2 tablespoons cassava flour
1/4 teaspoon almond extract

Instructions

In a large mixing bowl, combine all topping ingredients, using clean hands to evenly distribute and form the mixture. The dough should be damp and sticky, but not wet and falling apart. Set aside.
In another large mixing bowl, combine all filling ingredients and stir until everything is combined. Set aside.
Add 1 cup of water to insert pot of your pressure cooker. Place steamer trivet inside of the pot with the handles up.
Pour the filling into a round 1-1/2 quart casserole dish or 7-cup glass dish.
Add cobbler topping dough on top of the filling, making sure it covers most of the surface. Place a glass lid over the top of the casserole dish. If you don't have a glass lid, use a piece of parchment paper covered and secured with foil.
Place covered casserole dish on top of the steamer trivet.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 10 minutes. If using a stove-top cooker, bring to high pressure and maintain for 10 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Let sit for 15 minutes to naturally release pressure. Then quick release any remaining pressure.
Carefully remove lid of pressure cooker.
Using oven mitts, carefully remove the casserole dish from the pot. Place on a cooling rack and allow to cool for 15 minutes before serving.
If a browned top if desired, place the cobbler under a preheated broiler for about 1 to 2 minutes, just until the top is golden brown. Allow to cool for 15 minutes before serving.
Serve cobbler with scoops of homemade vanilla ice cream, strawberry ice cream or clementine ice cream.

Recipe Notes

For a dairy-free version, you can substitute avocado oil, palm shortening, or coconut oil for the butter. I have not tried this so I cannot guarantee the results, however!
For Low Vitamin A, omit vanilla and almond extracts.
For a different flavor twist, use 1/2 the juice of an orange instead of lemon juice.
When rhubarb is in season, omit some strawberries and replace with sliced rhubarb for a strawberry-rhubarb cobbler!

Nutrition Facts

Instant Pot Strawberry Cobbler {grain-free, nut-free, naturally sweetened}

Amount Per Serving

Calories 183 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 61mg3%

Potassium 231mg7%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 14g16%

Protein 1g2%

Vitamin A 218IU4%

Vitamin C 79mg96%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.