Want to make a quick cobbler without turning the oven on? Make your favorite cobbler in a pressure cooker. It’s better than heating up the kitchen with a hot oven in the summer.
I like to cook any time of the year. When it’s summer, though, I’m going to find the quickest recipes and easiest way to keep from heating up the kitchen. My Farberware pressure cooker has been one of the best gifts I’ve ever received. It’s a must-have summer cooking appliance. Of course, pressure cooking is good all year long. But since we’re right in the middle of 100-plus-degree temperatures, on-the-stove cooking and oven baking are not my top priority.
So the other day I wanted to make an easy dessert for my hubby and me. I made Strawberry Rhubarb Cobbler in the pressure cooker. This dessert takes about as long to make in my pressure cooker as it does in the oven. However, I’m all about keeping the house as cool as possible on hot days.
The cobbler turned out great. I served it over homemade vanilla ice cream that I had made on July 4th. Try it, and see how you like it. If you prefer a different fruit flavor, pick up any kind of pie filling you like. Follow the recipe below, and enjoy your dessert.
Pressure Cooker Strawberry Rhubarb Cobbler
Easy summer cobbler to make in a pressure cooker.
- 1 can Lucky Leaf Premium Strawberry Rhubarb fruit filling & topping
- 1 stick Butter
- 1 box Yellow Cake Mix
Cut two tablespoons of a stick of butter and place in the bottom of the pressure cooker.
Melt the remainder of the butter in the microwave and mix with the yellow cake mix.
Add the pie filling to the butter and cake mixture.
Turn the pressure cooker (Farberware brand) on the Sear/Roast mode, and melt the butter with the lid up.
Pour the cake and fruit pie filling mix in the pressure cooker, and cook in the pressure cooker about five minutes.
Seal the lid, and cook (timed mode) for 25 minutes.
Release the steam, then open the pressure cooker lid to check the cobbler consistency.
As each pressure cooker may cook differently, your cobbler could be ready to eat at this time.
If not, close the lid and cook about ten minutes longer (mine took 35 minutes).
Again, release the steam and open the lid to see if the cobbler is the consistency you prefer.
Top with ice cream, and enjoy!