PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

15 oz (420g) can sliced peaches, packed in 100% fruit juice

2 cups frozen cherries

2 tbsp freshly squeezed lemon juice

1 tsp cornstarch

¹⁄₂ cup all-purpose flour

¹⁄₂ tsp baking powder

? tsp baking soda

¹⁄₄ tsp kosher salt

1¹⁄₂ tbsp cold unsalted butter, diced

¹⁄₄ cup low-fat buttermilk

1. Reserve ¹⁄₄ cup of the peach canning liquid in a small bowl. Add the cherries, peaches, and remaining canning liquid to the inner pot.

2. In a small bowl, combine the lemon juice, cornstarch, and reserved canning liquid. Stir well, and then add to the pot.

3. In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, and butter. Using a fork or pastry cutter, mash the ingredients until the butter is fully incorporated into the dry ingredients.

4. Add the buttermilk to the bowl, and mix until a loose, sticky dough is formed. (If the mixture is too dry, add more buttermilk, 1 tbsp at a time, until the desired consistency is reached.)

5. Using a spoon, place large dollops of the biscuit dough on top of the fruit. Loosely cover the inner pot with a piece of aluminum foil.

6. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, allow the pressure to release naturally (about 10 minutes).

7. Remove the lid, discard the foil, and carefully remove the inner pot from the base and transfer to a heat-safe surface. Allow the cobbler to cool and thicken for 10 minutes before spooning into serving bowls. Serve warm.