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Instant-Pot Breakfast Cobbler

5.0

(3)

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Photo by Jennifer Robins

If you are anything like me, you need a little variety in your life. Waking up to the same breakfast day after day can be convenient and reliable, but it can get a bit boring. This breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it simultaneously brings a delicious variation to your morning meal!

Slow-Cooker Alternative

Follow the preparations above and place the ingredients into your slow cooker accordingly. Cook on high for 1 hour and serve warm. The nuts should be topped raw; they will not toast properly in the slow cooker.

Recipe information

  • Yield

    Serves 2

Ingredients

1 pear, diced
1 apple, diced
1 plum, diced
2 tbsp (30 ml) local honey
3 tbsp (45 ml) coconut oil
1/2 tsp ground cinnamon
1/4 cup (19 g) unsweetened shredded coconut
1/4 cup (30 g) pecan pieces
2 tbsp (20 g) sunflower seeds (salted and roasted will work)
Optional garnish: Coconut whipped cream

Preparation

  1. Place your cut fruit into the stainless steel bowl of your Instant Pot. Spoon in the honey and coconut oil, sprinkle the cinnamon, secure the lid and close off the pressure valve. Press the Steam button; the display will read 10 minutes. Allow the fruit to cook, and quick-release the pressure once the cooking cycle has completed. Remove the lid once safe to do so and transfer the cooked fruit with a slotted spoon or skimmer into a serving bowl. Now place the coconut, pecans, and sunflower seeds into the residual liquid and press the Sauté button. Allow the contents to cook, shifting them regularly so they do not burn. Once they are nicely browned and toasted, about 5 minutes or so, remove them and top your cooked fruit. Serve warm and topped with coconut whipped cream if desired.

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From Paleo Cooking With Your Instant Pot: 80 Incredible Gluten- and Grain-Free Recipes Made Twice as Delicious in Half the Time © 2017 by Jennifer Robins. Reprinted with permission from Page Street Publishing. Buy the full book from Amazon.
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