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Instant Pot Popcorn

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Did you know that you can make popcorn in an Instant Pot? That’s right, you can have fresh, hot popcorn in minutes whenever those snack cravings strike!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Fluffy popcorn overflowing a small wooden bowl.

I have a confession to make, I am incapable of making popcorn in a pan on the stove! I have tried and tried, but all I seem to accomplish is testing the smoke detectors throughout the house. Well I learned a new skill and I can put away the brown paper bags, because this Instant Pot Popcorn is crazy easy to make.

I never realized how much “softer” the popcorn turns out when popped in a microwave until I tasted them side by side. The Instant Pot Popcorn is crispier, who knew? Okay, I’m sure most of you knew, but I have made it that way for so many years it just seems normal to me, LOL

Looking down on a wooden bowl overflowing with popcorn.

Popcorn ingredients:

  • Coconut Oil, Olive Oil, Avocado Oil or Ghee to keep the kernels from sticking to the pan.
  • Fresh popcorn kernels – choose a good quality popcorn for best results.
  • Fine Sea Salt and melted butter for movie-style flavored popcorn.

How do you make Instant Pot Popcorn?

Turn on your pressure cooker, press the Sauté button and then the Adjust button to the “More” setting. (in the newer Instant Pots you press the Sauté button until it reads More)

Instant Pot Sauté More setting HOT on the display.

Once the the display reads “HOT”, add the oil.

Heating oil in pressure cooker.

Heat the oil until it is HOT, shimmering, and starting to sizzle, two to three minutes. Add the popcorn kernels and toss to coat in the oil.

popcorn and hot oil in the pressure cooker.

Cover the pressure cooker with a glass lid or silicone splatter guard.

Place clear lid on top of Instant Pot.

Once most of the kernels have popped, turn off the Instant Pot and allow the remaining kernels to pop with the lid on. Once the kernels stop popping remove the lid, season as desired and serve.

A wooden bowl overflowing with popcorn.

How easy was that??

Recipe Notes & Tips:

  • The Official Instant Pot Lid has a steam hole built in so condensation hasn’t been a problem. They tend to sell out so you may need to check the Instant Pot® website.
  • Any 9-inch lid will work, or even a silicone splatter guard to keep the popcorn in the pot!
  • I used olive oil because I am allergic to coconut, but coconut oil, ghee and bacon grease work the best.
  • I have three 6 quart Instant Pots that I use in all of my recipes. I do not have a 3, 5 or 8 quart so I do not know what adjustments may or may not need to be made to the recipe.
  • If you have some upper arm strength, grab a kitchen towel or two hot pads and shake the entire pressure cooker side-to-side to move the kernels around. This helps to drop the kernels to the bottom and keep them moving.

More delicious popcorn recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Skip the microwave and make this easy Instant Pot Popcorn instead! © COOKING WITH CURLS

Instant Pot Popcorn

Did you know that you can make popcorn in an Instant Pot? That’s right, you can have fresh, hot popcorn in minutes whenever those snack cravings strike!
4.16 from 198 votes
Print Rate
Course: Snack
Cuisine: American
Keyword: pressure cooker, popcorn recipe
Prep Time: 3 minutes
Cook Time: 3 minutes
Total Time: 6 minutes
Servings: 8 Servings
Calories: 40kcal
Author: Lisa Johnson

Ingredients

  • 2 tablespoons coconut oil can substitute ghee, bacon grease or olive oil
  • 0.5 cup popcorn kernels
  • 0.5 teaspoon fine sea salt or your favorite seasoned salt

Instructions

  • Turn on your pressure cooker, press the Sauté button and then the Adjust button to the “More” setting.
  • Once the the display reads “HOT”, add the oil.
  • Heat the oil until it is HOT, shimmering, and starting to sizzle, two to three minutes. Add the popcorn kernels and toss to coat in the oil.
  • Cover the pressure cooker with a glass lid or silicone splatter guard.
  • Once most of the kernels have popped, turn off the Instant Pot and allow the remaining kernels to pop with the lid on. Once the kernels stop popping remove the lid, season as desired and serve.

Notes

  • The Official Instant Pot Lid has a steam hole built in so condensation hasn’t been a problem. They tend to sell out so you may need to check the Instant Pot® website.
  • I used olive oil because I am allergic to coconut, but coconut oil, ghee or bacon grease work best.
  • I have three 6 quart Instant Pots that I use in all of my recipes. I do not have a 3, 5 or 8 quart so I do not know what adjustments may or may not need to be made to the recipe.
  • It is helpful to shake the pressure cooker, if you can, while popping to make sure all of the kernels get to the bottom and move around.

Nutrition

Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Potassium: 28mg | Fiber: 1g | Iron: 0.3mg

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