One of my goals this year is to use my Instant Pot more. I’ve got shredded chicken breasts, green beans and steamed artichokes down pat; but want to expand my repertoire. It’s as easy to use in the RV as it is in the house so I really should be using it a lot more. FMCA asked us to lead a cooking seminar during their next big rally in March. It’s time to get to work on the repertoire thing.
I knew chicken, beans and artichokes could carry the seminar so I set out looking for more. And more is what I found! If you google Instant Pot desserts, you’ll find a never ending list of yummy. You all know how I much I like the combination of yummy and easy, this is it.
The hardest part for me was finding a round dish that would fit inside my 6-Quart Instant Pot. One thing I learned, any round dish that’s oven proof is perfect for your Instant Pot. Metal, silicone or glass is fine, it just has to be oven safe. It’s best to measure the diameter of your pot so you get the correct size if you don’t already have one that fits.
You’ll want to lightly grease the dish with a cooking spray before pouring the drained peaches into the pan. The recipe I found called for dumping the peaches in, juice included, but it was way too soupy for our liking. The next time I drained one can but it was still too watery so now I drain both cans. Cut the peaches into smaller pieces then stir in some cinnamon. The next time I make this, I’m going to add 1/2 cup chopped pecans. I think the extra little crunch will take this dessert to a whole new level.
Pour the cake mix over the peaches and lightly swirl the knife through. Dot with butter.
Place trivet into Instant Pot and pour water in. Place baking dish on top of trivet and lightly cover with a piece of foil. This keeps the steam from dripping down onto your dessert.
Close the lid, turn vent to Sealing position and select Pressure for 25 minutes. When the timer dings, allow a 5-minute natural release. Use a wooden spoon to push the rocker over to Venting which will release any remaining pressure. Remove lid.
Carefully lift trivet handles and pull it out. Remove the foil and place in the oven. Broil for 3-5 minutes or until top is a golden brown. Make sure you keep an eye on it in the oven as it goes from beautiful golden brown to dark brown really fast. Still tastes good, though.
Enjoy it just like that or make it better by topping with a big scoop of vanilla ice cream.
Easy Instant Pot Dump Cake
Recipe Credit: Meatloaf & Melodrama
- 2 15-ounce cans peaches in juice (I drain all juice)
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
- 1/2 box French vanilla cake mix
- 1/4 cup cold butter
- 1 cup water
- Spray baking dish with cooking spray then pour peaches into dish. Cut peaches into smaller pieces, stir in cinnamon. If you’re including pecans, add them here.
- Pour cake mix over peaches, swirl knife through to lightly stir. Dot with butter.
- Pour water into Instant Pot. Place trivet in pot then baking dish. Lightly cover dish with foil.
- Place lid on Instant Pot, turn vent to Sealing and set cook to Pressure for 25 minutes.
- When timer dings, allow 5-minute natural release then do a quick release.
- Remove lid and carefully lift baking dish out of Instant Pot using trivet handles.
- Remove foil and place baking dish in oven under the broiler for 3-5 minutes until top is golden brown.
- Refrigerate any leftovers.