Recipe Category: Slow-Cooker
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Instant Pot Cherry Clafoutis Slow Cooker Recipe
Ingredients
Serves 6
Active Time 10 minutes
Pressure/Manual (High) Natural/Quick Release
- vegetable oil
- 1 (12-ounce) bag frozen pitted sweet cherries, thawed and drained
- 2 large eggs
- ½ cup sugar
- ½ cup all-purpose flour
- cup whole milk
- grated zest and juice of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups water
Method
- Grease a 6 x 4-inch baking pan with oil
- Place the cherries in the pan
- In a blender, combine the eggs, sugar, flour, milk, lemon zest, lemon juice, and vanilla
- Blend on low speed until well combined, about 1 minute
- Pour the batter over the cherries
- Cover the pan with aluminum foil, sealing well on all sides
- Pour the water into the Instant Pot
- Place a steamer rack in the pot
- Place the pan on the rack
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 20 minutes
- At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, then release any remaining pressure
- If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is
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