I’m new to the Instant Pot game. But I really want to expand my instant pot recipes. For this peach pudding, I re-vamped a baked version from Southern Living magazine to work in the instant pot. The result is a spongy pudding that is just slightly sweet, perfect with vanilla ice cream.
For this recipe you will need a 6 qt Instant Pot and a 7″ springform pan or another deep-sided dish that fits inside your Instant Pot.
One large ripe peach that is sliced fits perfectly in the bottom of a 7″ springform.
Chopped peaches and buttermilk are blended to add moistness to the pudding.
After you mix all the ingredients, the batter will be thin. I loved the hint of cinnamon.
Pour the batter over the sliced peaches.
Pour 1 cup of water into the bottom of the instant pot. Set the trivet down inside. Wrap both the bottom and top of the pudding with aluminum foil, then make a long strip of foil and place it under the pan. Make sure it is long enough that you can hold the ends to lower and lift the pan out of the instant pot.
Once you’ve lowered the pudding into the instant pot, seal on the lid. Make sure the steam release handle is set to “sealing.” Select “pressure cook” and set the timer to 50 minutes. When the timer goes off, turn the steam handle to “venting” to quick release the steam. Once the pressure valve has gone down, you can remove the lid and use the handles from the foil sling to lift out the pan.
Dig in with your spoon, and you’ll find the tender peaches on the bottom.
To take this dessert to the next level, serve with vanilla ice cream. Yum!
Instant Pot Upside Down Peach Pudding
Tender peaches topped with a lightly sweetened spongy cake topping
Credit: adapted from Southern Living magazine
- 3/4 cup flour
- 1/2 ts baking soda
- 1/2 ts baking powder
- 1/2 ts salt
- 1 large peach, sliced
- 1 large peach, chopped
- 1/2 cup buttermilk
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 large egg
vanilla ice cream
- Grease a 7″ springform pan, or another deep-sided dish that will fit inside your instant pot. Lay sliced peaches on bottom of pan.
- In a blender, puree the chopped peaches until smooth. Add the buttermilk and blend until mixed. Set aside.
- Beat butter and sugar at high speed in a stand mixer or with a hand beater until light and fluffy. Beat in egg. Pour in your reserved peach buttermilk mixture and stir by hand until blended. Fold in flour, baking soda, baking powder, cinnamon, and salt until well mixed. Pour batter over peaches in springform pan.
- Cover bottom and top of pan with aluminum foil. Make a sling out of a long piece of foil and place under the pan so that the sides are tall enough to hold onto. Pour 1 cup of water into the bottom of the instant pot and place the trivet inside. Holding the ends of the foil sling, lower the springform pan into the instant pot. Place and seal on the lid, making sure the steam release handle is turned to “sealing.” Set the instant pot to pressure cook for 50 minutes.
- When the instant pot timer is done, quick release the steam handle. When the pressure valve has gone down, open the lid and remove the pan by lifting the ends of the foil sling. Serve the peach pudding warm with vanilla ice cream.