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Instant Pot Blueberry Grunt

Yields1 ServingPreparation20 minsCooking38 minsTotal58 mins

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

Grands-Pères aux bleuets

 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.