Clafoutis, pronounced KLA-foo-tea, is a French dessert which is traditionally made with un-pitted cherries.  However, you can adapt this recipe to any kind of fruit of the season.  If possible, keep it small, round and red – in keeping a little bit with tradition!  Suitable substitutions for cherries are: blackberries, raspberries, large blueberries whole small strawberries, seedless dark red grapes.

One of my avid readers, uses the Clafoutis as a way to use up any over-ripe fruit. Cut in thin slices or small cubes and arrange nicely in the container.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
6 L or larger steamer basket, heat-proof bowl(s) 15 min. High(2) Slow Normal

4.0 from 5 reviews
Pressure Cooker Fruit Clafoutis Cake
Recipe type: pressure cooker
Cuisine: French
Prep time: 
Cook time: 
Total time: 
This recipe was translated and adapted from a recipe found on the Bimbylandia Italian recipe blog. You can make one large Clafoutis as I have for this recipe or make individual ones by using small ramekins.
  • 2½ cups (about 300g) Fruit, chopped and/or de-seeded
  • 2 medium eggs
  • ½ cup (100 g) Sugar
  • ¾ cup (100 g) all purpose flour
  • 1 cup (250 ml) milk
  • 1 tablespoon vanilla extract (or 1 envelope of vanillin)
  • powdered sugar
  • oil (to hold wax paper in place)
  1. Prepare your pressure cooker by adding a trivet, or steamer basket, to keep the form from touching the bottom of the pan (I use a steel cookie cutter).
  2. Add two cups of water to the pressure cooker and set aside.
  3. Wash and de-seed, stem and prepare the fruit of your choice.
  4. In a mixing bowl, add the eggs, sugar, and vanilla and mix them well with a whisk or fork.
  5. Next, add the flour and milk.
  6. Oil the form and line with wax paper.
  7. Pour the mixture, and then sprinkle the fruit into the mixture evenly.
  8. Cover tightly with tin foil.
  9. Before lowering the form into the pressure cooker, if your form does not have a handle, make a foil sling to facilitate pulling it in and out of the cooker.
  10. Close the lid and set the valve to pressure cooking position.
  11. Electric pressure cookers: Cook for 20 minutes at high pressure.
    Stove top pressure cookers: Lock the lid, and cook for 15 minutes at high pressure.
  12. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  13. Check for doneness by slipping a toothpick in the center of the dessert.
  14. If the toothpick comes out dirty, then the dessert needs more cooking time close and lock the lid again and let the residual heat of the pan keep cooking it.
  15. When it is ready, remove the form from the pressure cooker, let it cool and then pull out the dessert.
  16. Move to a serving dish and sprinkle with powdered sugar right before serving.
  17. Serve warm or chilled.

pressure cooker fruit dessert - clafoutis!

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  1. that is beautiful!!! I’m seriously impressed!

  2. My family delighted in an almost bread-like steamed pudding called a “Blueberry Grunt”, which seems to be a common traditional fare all through central and eastern Canada and New England, with many subtle variations. A winter desert that sticks to your ribs, we served it smeared with butter and then coated in brown sugar…yum! I have just realized that it’s a variation on a “clafoutis”! It never twigged before! My question…we sometimes made it in a lidded steamed pudding mold which had a handle on the top and clamped to the bowl. Can you use such a mold in a pressure cooker?

    1. You can absolutely use your pudding mold in the pressure cooker. HOWEVER, I advise against using the lid. The clamped, and sealed, mold will build pressure but there are no release valves or pressure signals on the mold. I would top off the mold with tin foil and wrap it with string.



  3. When you instruct to “release pressure slowly” are you referring to natural pressure release? I have an electric pc.

    1. It means use Normal pressure release, and if your cooker is able to regulate the speed of pressure release, to release it slowly.



  4. Thanks Laura. That’s an easy and tasty cake recipe, especially when topped with (unsweetened) whipped cream! I used apple and blueberry with a touch of cinnamon, which was a nice combination. Also, I successfully used organic Rye flour.

    I’m thinking that next time of trying out fresh summer strawberries or dripping-ripe mango. Yum!

    Cheers, Mosh.

  5. PS – I tried to give you 5 stars but they failed to ‘take’….I’ve tried again, and this time ‘they took’! Yay!

  6. Can one use frozen fruit in this recipe? Would anything need to change due to extra moisture from the frozen fruit?


  7. Well, just made this cake with frozen blueberries and it took three times longer to cook. Needless to say, the frozen berries delayed the cooking time big time. Looks great though! Can’t wait for it to cool.

    1. Ooh! Sorry I didn’t get a chance to reply in time. It sounds like you made a delicious feast, yesterday! Next time, you can defrost them by putting them in a strainer and running cold water from the sink over them.



  8. Thank you Laura. Lesson learned. Don’t mind the learning curve when things turn out delicious.

    I usually have at least 3 pressure cookers going at once. I did cook up a storm yesterday! I was in my glory!

    Thank you.


  9. I tried this hot out of the pressure cooker and it tasted weird. After leaving it sitting in the fridge for a couple days debating, I gave it a try, and oh my. I used raspberries. It was amazing. Thanks for the great recipe!

  10. Is this timing based on using a metal pan? That is what it appears to be in the photograph.

    1. Hi Mimi, yes. A silicone pan would require a few minutes more.



  11. pitted (ˈpɪtɪd)
    (Cookery) US and Canadian (of fruit) having had the stones extracted

    Are you sure you meant to say “un-pitted” cherries near the top there? Was it really traditional to leave the pits in?

    Sounds like a tooth-breaker.

  12. Oh no..I just got to the bottom and read the comments..this is in my ip now in a pan with the lid because I was out of foil. Hope it turns out lol

  13. I am new to instapot. What do you mean by cook for 10mins.. what setting do I use. Do I use steam or cake setting?

    1. Ruchicka, it means pressure cook at high pressure for 10 minutes. Depending on your Instant Pot model you can do this by either pressing the “Manual” or “Pressure Cook” button.

      If you have time, please take a look at my Pressure Cooking School series – it will help you get acquainted quickly with the Instant Pot.



  14. Can these be made individually. I was wondering about the silicone mild for egg bites or are they too small? What would the cooking time be?

  15. Can you substitute parchment paper for wax paper?

    1. It might get soggy- maybe, aluminum foil?



  16. Ok just made this and I’m wondering if it’s supposed to be as “rubbery” as mine is. I did initially cook it for 17 minutes HP since I’m at sea level and things cook quicker for me but once I checked it after it was done it needed just a little more time so I cooked it for 3 minutes more. It’s solid that’s for sure… I think it needs a pinch of salt too as it’s unbalanced in sweetness, kind of like making a cake w/out salt. Good first start over all and I’ll try it again in the future.

    1. Since this dessert is mostly eggs… it will have a springy (rubbery) consistency.



  17. Looks delicious! How many ramekins would this fill? Also ‘m wondering if I need to cook in batches if using ramekins. None of my bakingnpans are small enough to fit into my 6q pot. Thanks!

  18. Hi, love the look of this but I only have a bundt pan that’s suitable. So that would mean fruit at the bottom for it to come out at the top when turned out after cooking. Might that be a problem for the batter, seeing as it would at the top and might not cook quite as well?
    Thanks for any advice.

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