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  • Writer's pictureHeather

Instant Pot Raspberry Clafoutis

Hungry for more? This recipes was featured in a podcast episode!


A take on the classic French fruit and custard tart, but made with raspberries and "baked" in the Instant Pot.

Prep Time: 15 min

Cook time: 20 min

Yield: 4-6 servings


  • Butter for pan

  • 1 1/4 cups whole or 2 percent milk

  • 1/3 cup granulated sugar, plus 3 tbsp

  • 3 eggs

  • 1 tablespoon vanilla extract

  • 1/8 teaspoon salt

  • 1 cup flour

  • approx. 1 cup fresh raspberries, rinsed and well drained

  • Powdered sugar in a shaker


  • In a blender on low speed, mix together the eggs, sugar, flour, vanilla, milk and salt. Pour this mixture into a well-greased pan that fits into your Instant Pot. Place the raspberries on top, evenly spaced but not too crowded. Sprinkle with remaining 3 tbsp of sugar.

  • Cover the cake pan with foil, sealing well on all sides. If it's a tight fit, you can fashion a sling out of foil to use to lower and lift the pan into and out of your Instant Pot.

  • Place two cups of water in the inner liner of your Instant Pot. Place a trivet into the pot and place the foil-covered cake pan on the trivet.

  • Seal and cook at high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes (natural release), and then release all remaining pressure.

  • Optional: put your calfoutis under the oven broiler to get a light toasty crust on top.

  • It's best served warm.

Zhuzh it up!

  • Serve topped with ice cream, whipped cream or yogurt.

This amazing recipe was adapted from a recipe by Julia Child and adapted for the Instant Pot. Find Julia's recipe here.


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