Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6



4 large peaches, peeled and sliced

1/3 cup coconut sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup unsweetened almond milk



In a bowl, combine the sliced peaches, coconut sugar, ground cinnamon, and ground nutmeg. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, melted butter, and almond milk until smooth.

Grease the bottom of a baking dish that fits in your Instant Pot. Pour the peach mixture into the greased dish, spreading it evenly.

Carefully pour the batter over the peaches. Place the dish on the trivet inside the Instant Pot. Add 1 cup of water to the pot. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 20 minutes.

Once the Cook Time is complete, allow a natural pressure release for 5 minutes, followed by a quick release. Remove the dish from the Instant Pot using oven mitts or tongs.

Let it cool for a few minutes before serving. Serve with a scoop of vanilla ice cream if desired.


Nutritional Stats:

40g carbs

16g fat

4g protein

3g fiber