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Valencia-Style Paella
Lip-Smacking Peach Cobbler
| By : |
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
- 5 peaches peeled and sliced (about
2-1/2 cups ) - 1-1/2 cups all-purpose baking mix (such as Bisquick)
- 1/2 cup packed brown sugar divided
- 1/4 tsp ground nutmeg
- 1 cup milk
Ingredients
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Instructions
- Butter the bottom and sides of a
6-cup round soufflé dish. Arrange peaches, with any accumulated juices, in dish. - In a medium bowl, whisk together baking mix,
1/3 cup brown sugar and nutmeg. Whisk in milk just until moistened and a few lumps remain. Pour evenly over peaches. - Add
1-1/2 cups hot water to the inner pot and place the steam rack in the pot. Place a crisscross foil sling on the rack and place the souffle dish in the sling. - Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to Pressure Cook on High for 20 minutes.
- When the cooking time is done, press Cancel and let stand, covered, for 10 minutes, then turn the steam release handle to Venting. When the float valve drops down, remove the lid and foil. A tester inserted in the center of the cobbler should come out clean. (If more cooking time is needed, continue pressure cooking on High for 2 minutes, then quickly release the pressure.)
- Meanwhile, preheat broiler with the rack about 7 inches from the heat.
- Using the foil sling, remove dish from the pot. Sprinkle with the remaining brown sugar. Broil for about 5 minutes or until topping is browned. Let cool on rack and serve warm or at room temperature.
Recipe Notes
To quickly peel peaches, fill the inner pot halfway with water. Set your Instant Pot to sauté on Normal. When the water is boiling, use tongs to dunk each peach in the water for 10 to 20 seconds or until the skin starts to split. Quickly plunge peach in a bowl of ice water. Use your fingers to peel the skin off the peaches. Reserve 1-1/2 cups water in the pot for step 3 and discard the remainder.
You can use 2-1/2 cups frozen sliced peaches, thawed, in place of fresh. Combine the peaches with 3 tbsp orange juice or water before adding them to the souffle dish.
Marilyn Haugen is passionate about cooking and entertaining and has turned this passion into a successful cookbook career. She has also written the bestselling 150 Best Spiralizer Recipes and 175 Best Instant Pot® Recipes.
Dinner is about to get even easier now that you can cook mouth-watering meals in your Instant Pot® with five ingredients or less.
The Instant Pot® is unquestionably the most popular and bestselling kitchen appliance of the last year, with many models performing the functions of a pressure cooker, a slow cooker, a rice cooker, a steamer, a sauté pan, a yogurt maker and a warmer. 5-Ingredient Instant Pot® Cookbook is a perfect companion for the Instant Pot® and a follow-up to Marilyn Haugen’s previous bestseller, 175 Best Instant Pot® Recipes, which has over 20,000 copies in print.
All of its 150 recipes, created especially for use with an Instant Pot®, contain a minimum of ingredients and require little effort. There are recipes for every occasion and season, and for novices and well-seasoned home cooks alike. The recipes include favorites like Ham and Cheddar Egg Muffins, Hearty Black Bean Soup, Pepperoncini Beef Roast, Chicken Caesar Pita Pockets, Braised Herb Salmon with Asparagus, Buttery Garlic Mashed Potatoes, and Chocolate Peanut Clusters.
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It turned out soggy n mushy.. the peach layer and the crumble layer did not mix. I used exact same quantities. May be the milk should be less
Any suggestions to improve consistency?
Did not turn out. I even did the extra 2 minutes. Maybe it should have had the top covered with aluminum foil too.. directions were not clear.
Wished I had read at the reviews before I wasted my time and ingredients. I took out one serving for my husband and then pitched it.
Same for me, totally soup and not cooked. I wish I had read the reviews too. I learned s lesson here.
Delicious! I used 5 peaches. After reading comments about it being soupy, I whisked 1/4 cup sugar with 2tbsp each flour and cornstarch and a little nutmeg and tossed that mix with the peaches before placing the peaches in the souffle dish. I used buttermilk in place of the milk (just added 1tbsp lemon juice to the 1c milk) and didn’t need quite the full cup, just enough to make a thick dough, like for drop biscuits. I did 25 mins pressure cook.
Nice, thank you for the recipe. I use this silicone rack with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ