When breakfast can feel like dessert, you know it's gonna be a good day. Warm, syrupy peaches hidden beneath a honey-sweet “cake” topping, this Instant Pot Breakfast Peach Cobbler is going down as one of my all-time favorites.
There's no question that peaches are my favorite fruit ever.
They're only good for two months of the year where I live, so I intentionally eat way too many somehow thinking that will make their disappearance hurt less in the off-season.
Oh, sweet, juicy peaches, why do you have to be so weather temperamental?
Today's recipe is one I created in order to use up the boxes (and boxes and boxes) of peaches I too eagerly brought home from the market.
This recipe is also my way of eating the world's greatest dessert of all time (peach cobbler, of course) without the sick, shaky, comatose feeling that sugary desserts tend to give me ever since the birth of my twins.
It took several tries to figure this one out; “cakes” can be a bit temperamental in the Instant Pot.
But there was something unique in the taste and texture of the pressure cooked version, that I just couldn't recreate in the oven.
So I carried on, test after test, until I fell upon the yummiest, naturally sweetened, whole-grain Breakfast Cobbler I could have hoped for.
Spongey Honey Vanilla Cake atop a pan full of sweet peaches . . . Serve it in a bowl and pour some cream or milk over top and just live your happiest, most blissful peach life.
WHY YOU WILL LOVE INSTANT POT BREAKFAST PEACH COBBLER
- HONEY VANILLA CAKE: Okay, okay, so it's not technically cake, but this cake-like topping is bursting with the most delightful honey/vanilla/banana flavors and serves as the perfect complement to the peaches beneath.
- THAT BEAUTIFUL CAKE TEXTURE: When you “bake” in the pressure cooker it results in a different texture than the oven (which can be a very tricky line to walk sometimes). This cake is ultra moist, dense (in a good way), and rich with flavor. It's an absolutely delightful bite, unlike anything you get from the oven.
- HEAVENS FRUIT: The peaches get treated right in this dish. No sweetener required, we let the natural sweetness of the peaches shine through and become all syrupy and glossy as they cook beneath that honey vanilla cake topping.
- NATURALLY SWEETENED: Bananas, peaches, and a little bit of honey do the heavy lifting here. No need for loads of sugar!
- WHOLE GRAIN: 100% whole wheat flour tastes light and airy with the addition of a little secret ingredient: ricotta cheese.
- BREAKFAST WORTHY: No problems whatsoever serving this for breakfast! Top it with cream or milk and eat it piping hot from the Instant Pot.
HOW TO MAKE BREAKFAST PEACH COBBLER IN THE PRESSURE COOKER
- Mash the bananas and whisk together the wet ingredients
- Combine dry ingredients and whisk them into the wet just until combined
- Combine sliced peaches with cornstarch and pour into the baking dish
- Pour batter over the peaches and smooth the top
- Use a trivet or sling to place inside the pressure cooker
- Pressure cook then set on a cooling rack for 5-10 minutes to let the peach juices thicken before serving
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- USE FRESH PEACHES: If you have fresh, most definitely use them for this dish. The sweetness and texture is unmatched. However, I've made it with canned and bottled peaches, and it's still quite delightful.
- TART PEACHES: If your peaches are on the tart side, toss them in a drizzle of honey before pouring them into the baking dish.
- HONEY SUBSTITUTE: I typically use maple syrup, but the honey complements the peach, vanilla, banana flavor so well. But of course, substitute with maple syrup or agave if you like.
- THE BANANA: I know there are some who don't love the banana flavor, however, I promise you, the flavors all combine beautifully in this dish! If you prefer to try something else, I believe applesauce, yogurt, or even pumpkin puree might work as a substitute. If you try it, let me know!
- DON'T OVERMIX THE BATTER: Overmixing the batter will ruin the chew of the cake. Stir the dry ingredients into the wet just until incorporated.
- CHECK FOR DONENESS: Instant Pot cakes can be tricky because the cook times seem to vary a bit depending on altitude or type of pan. I've used the dish pictured here and a 7-inch cake pan and both produced a perfectly cooked cake. However, just as you would with an oven cake, stick a knife or toothpick in the center after it's done to see if it's cooked through. It should have a few moist crumbs. If the batter is still raw in the center, cook it for another 5-10 minutes.
- THE CAKE: Since we are pressure cooking instead of baking, expect the top of the cake to be shiny, moist, and a bit sticky. As long as the center is cooked through, this is exactly how it should be.
- LET IT REST: As with most fruit-filled dishes, letting the dish cool for 5 – 10 minutes after it comes out of the pot will allow the juices to become thick and syrupy. This will make serving it a lot easier.
- EAT IT RIGHT: Use a long, wide spoon to scoop all the way to the bottom and serve it in a bowl so all the yummy peach juices stay with the cake. Pour milk or unsweetened vanilla creamer like Nutpods over the top so it can soak into the cake while you eat it. This is the best way to eat it, I promise.
HOW TO STORE, REHEAT, AND FREEZE
- Store: Cool leftovers and store covered in the refrigerator for up to 5 days.
- Reheat: I should mention, it also tastes really good cold, but if you'd like to reheat it, scoop a portion into a bowl and warm in the microwave for about a minute or two until hot.
- Freeze: I have never tried freezing it. I suspect it would work okay, but the peaches might be mushy and watery once thawed.
MAKE AHEAD TIPS
Slice peaches the day before and store in a sealed container in the fridge.
I also like to measure out my dry ingredients and place them in a bag so they can be quickly dumped into the wet mixture first thing in the morning.
WHAT TO SERVE WITH BREAKFAST PEACH COBBLER
- Creamer: My favorite unsweetened, dairy-free creamer of all time is Nutpods. The French Vanilla and Hazelnut taste amazing with the peaches. Pour it into the bottom of the bowl with the peaches so it can soak into the cake as you eat it.
- Milk: Any milk will also work! I love unsweetened vanilla almond milk but a sweetened version would also be amazing.
- Eggs: A side of protein makes a great addition to this dish. Fried, scrambled, sunny-side up, etc, however you like it! A Frittata, Egg Bites, or Breakfast Casserole would also be great.
- MAKE MINIS: This full cake takes time to cook through. If you want a faster version, portion it into 6 ounce ramekins instead. You can stack up to 6 in the pot (see how it's done in this Hasselback Apple recipe). Cook them for 15 minutes.
- ADD BERRIES: Add raspberries for a peach melba vibe. Strawberries and blackberries also make a good combination. If peaches are out of season, berries are a delicious substitute but need a little honey.
- ADD SPICES: I love the peach flavor clean and simple, but if you're feeling adventurous, stir warm spices like cinnamon and cardamom into the peach layer, the cake layer, or both.
- MAKE IT DESSERT: My husband would like to add that a giant pile of ice cream on top of this for breakfast is also amazing. Just don't tell my kids 🙂
I can't wait for you to dig your spoon into the layers of this Breakfast Peach Cobbler! It brings so much joy to my table when I serve this. I hope it does the same for you.
Now if someone could invent a peach tree that will produce fruit in my backyard all year round, I'm prepared to add you to my will.
MORE INSTANT POT PEACH RECIPES
- Instant Pot Peach Melba Breakfast Cake
- Instant Pot Peaches and Cream Coconut Tres Leches Cake
- Instant Pot Chipotle Peach BBQ Ribs
- Instant Pot Coconut Lime Fish Tacos with Peach Salsa
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT BREAKFAST PEACH COBBLERPrint
Instant Pot Breakfast Peach Cobbler
Sweet peaches play a starring role in this Instant Pot Breakfast Peach Cobbler. A delicious, healthy version of the classic dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 2 very ripe bananas, mashed (about 1 cup)
- ¼ cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup part skim or whole ricotta cheese
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4–5 cups sliced peaches (about 5 peaches depending on the size, may substitute with canned peaches)
- 1 tablespoon cornstarch
- Lightly spray a 7 inch cake pan or 1 ½ quart or larger heat safe baking dish with nonstick spray and set aside.
- Mash bananas on a plate until very smooth. Scrape into a large bowl.
- Add honey, eggs, and vanilla extract and whisk until smooth.
- Add ricotta cheese; whisk until well incorporated and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to banana batter and stir just until incorporated.
- To the same bowl that had the dry ingredients in it, toss the sliced peaches and cornstarch until there are no dry bits of cornstarch.
- Dump peaches into prepared baking dish. Scrape batter on top of peaches and smooth the top.
- Add 1 ½ cups of water to the pressure cooker pot and place trivet inside. Place dish on the trivet using a silicone or tin foil sling to make for easier removal.
- Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 45 minutes.
- When cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
- For cleaner serving, let sit for 10 minutes so the peaches can thicken a bit.
- Serve hot with a splash of cream in each bowl.
- Drained canned peaches make a great substitute for fresh peaches if they aren’t in season.
- If your peaches are on the tart side, drizzle them with a bit of honey.
- May substitute honey with maple syrup or agave.
- For more of a dessert feel, add a scoop of vanilla ice cream to each bowl.
Keywords: Instant Pot Cake, Peach Cobbler, Healthy Peach Cobbler
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.