Instant Pot Blueberry Grunt

Blueberry Grunts cooked in the Instant Pot have more flavor than when cooked on the stove. The blueberry sauce tastes like fresh fruit in season.
Please wait...

Rate this!

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

I love desserts and fruit pastries are my favorites. You will love this Blueberry Grunt which is neither too rich nor too sweet. I love the fresh, fruity taste of the sauce which is better than if cooked on the stove.

Grunt is usually cooked in a saucepan on the stove and to make sure the dough  rise well it is necessary to cook them at the right temperature and resist the desire to lift the lid during cooking. No more worries, with the Instant Pot because you no longer have to wonder if the pan is heating at the right temperature and you are not tempted to lift the lid before the end of cooking!

If you do not have a silicone sling for Instant Pot to put the baking dish in the inner pot, prepare a foil sling  as described below.

Foil Sling

Overlay two lengths of 2 feet of aluminum foil, fold in half lengthwise. Fold the tips several times to form handles. Put the baking dish in the center just before putting it in the bowl of the Instant Pot and use the handles to put it into the inner pot of the Instant Pot.

                                          

 

 

 

 

 

 

Servings: 6

Note that the cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before releasing pressure.

Prep Time20 minsCook Time38 minsTotal Time58 mins

 2 cups (450 g) fresh or frozen blueberries
 1/3 cup (65 g) sugar
 A pinch of dry ground ginger
 1/2 cup water
 1 1/2 cup (185 g) all-purpose flour
 1 tbsp baking powder
 1/3 cup (65 g) brown sugar
 A pinch of ground cinnamon
 3 tbsp (45 g) butter
 1/2 cup milk
 Heavy cream to serve ( optional)

1

Pour 1 ½ cups of water in the inner pot of the Instant Pot and place the rack in the inner pot.
Put a the silicone holder or a large strip of aluminum foil beside the Instant Pot.

2

Combine the blueberries, sugar, ginger and water in a 6 cups soufflé or in a similar shaped mold . Cook for 6 minutes at maximum power in the microwave oven.

3

In a medium bowl, combine flour, baking powder, brown sugar and cinnamon. Stir in the butter using a dough blender. Add the milk and stir until homogeneous not more. To prepare the dough in the food processor, mix the dry ingredients, place butter in chunks around blade and pulse a few time. Add the milk while the appliance is running and stop it as soon as the dough is formed.

4

Drop 6 large spoonfuls of dough on the blueberry mixture leaving a space between the spoonfuls. Cover the mold with aluminum foil, sealing it well.

5

Place the mold on the silicone holder or the aluminum foil strip and put the mold into the Instant Pot. Cover and set the pressure release to sealing. Select "Pressure or Manual", set 16 minutes to "high" with "warm to off". Press on "start". (The unit takes about 6 minutes to start cooking.)

6

When the alarm of end of cooking sounds, wait 10 Minutes and release the pressure. Remove the mold from the pressure cooker and let stand for 30 minutes before serving.

Ingredients

 2 cups (450 g) fresh or frozen blueberries
 1/3 cup (65 g) sugar
 A pinch of dry ground ginger
 1/2 cup water
 1 1/2 cup (185 g) all-purpose flour
 1 tbsp baking powder
 1/3 cup (65 g) brown sugar
 A pinch of ground cinnamon
 3 tbsp (45 g) butter
 1/2 cup milk
 Heavy cream to serve ( optional)

Directions

1

Pour 1 ½ cups of water in the inner pot of the Instant Pot and place the rack in the inner pot.
Put a the silicone holder or a large strip of aluminum foil beside the Instant Pot.

2

Combine the blueberries, sugar, ginger and water in a 6 cups soufflé or in a similar shaped mold . Cook for 6 minutes at maximum power in the microwave oven.

3

In a medium bowl, combine flour, baking powder, brown sugar and cinnamon. Stir in the butter using a dough blender. Add the milk and stir until homogeneous not more. To prepare the dough in the food processor, mix the dry ingredients, place butter in chunks around blade and pulse a few time. Add the milk while the appliance is running and stop it as soon as the dough is formed.

4

Drop 6 large spoonfuls of dough on the blueberry mixture leaving a space between the spoonfuls. Cover the mold with aluminum foil, sealing it well.

5

Place the mold on the silicone holder or the aluminum foil strip and put the mold into the Instant Pot. Cover and set the pressure release to sealing. Select "Pressure or Manual", set 16 minutes to "high" with "warm to off". Press on "start". (The unit takes about 6 minutes to start cooking.)

6

When the alarm of end of cooking sounds, wait 10 Minutes and release the pressure. Remove the mold from the pressure cooker and let stand for 30 minutes before serving.

Instant Pot Blueberry Grunt

 

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Instant Pot Barbecue Pork Ribs

Cooking the ribs in the multi cooker produces a very very tender flesh ready to baste with a delicious barbecue sauce before grilling in the oven or on the barbecue.

Cooking with Micheline