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!
2tablespoonscoconut oilcan substitute ghee, bacon grease or olive oil
0.5cuppopcorn kernels
0.5teaspoonfine sea saltor 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.