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Instant-Pot Breakfast Cobbler

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  • 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
Servings: 2

  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.

Estimated Nutrient Breakdown:

Calories: 1,172.09
Weight: 589.19g
Total Fat: 86.38g
Saturated Fat: 49.59g
Trans-Fat: 0.00g
Monounsaturated Fat: 19.13g
Polyunsaturated Fat: 12.29g
Protein: 10.00g

Cholesterol: 0.00g
Sodium: 14.36g
Calcium: 88.81g
Magnesium: 146.81g
Potassium: 897.76g
Iron: 3.41g
Zink: 3.18g
Phosphorus: 309.74

Vit A: 20.24
Vit B1: 0.58
Vit B2: 0.26
Vit B3: 2.94
Vit B6: 0.55
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 18.15


Caution: Tree-Nuts,Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: I adore extensions, because they are interesting!!

Author: Epicurious
Tags: Wild Food Box,Instant-Pot,Breakfast

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