Instant Pot Cherry Clafoutis with Almond

Name: Instant Pot Cherry Clafoutis with Almond
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp (30 g) unsalted butter, melted, melted; 3 tbsp (30 g) powdered sugar; 1½ cups (200 g) fresh or frozen pitted cherries, pitted, at room temperature if frozen; 3 large eggs, at room temperature; 1 cup (240 ml) whole milk, at room temperature; ½ cup (60 g) all-purpose flour; 3 tbsp (37 g) granulated sugar; ½ tsp (2½ ml) almond extract; ¼ tsp (1½ g) fine sea salt; ½ tsp (2½ ml) vanilla extract; 1½ cups (360 ml) water; 1 tbsp (10 g) powdered sugar for dusting (optional)

From the MyKitchenBank Kitchen

A silky, delicate custard dessert studded with fresh or frozen cherries and infused with almond extract, cooked in the Instant Pot for reliable, even results. This French classic is less fussy than traditional oven-baked versions while delivering the same creamy interior and tender crumb. Serve warm or at room temperature with a dusting of powdered sugar and a dollop of whipped cream.

Prep: 15 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 10 min
Makes: One 7-inch round clafoutis (6 servings)

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Steps

Before you start

Have eggs and milk at room temperature for a smooth batter
Pit fresh cherries or thaw frozen ones (no need to thaw them fully)
Prepare a 7-inch round baking dish that fits inside your Instant Pot insert

1
Prepare the baking dish
- Pour the melted butter into a 7-inch round baking dish (ceramic, glass, or aluminum).
- Tilt and turn the dish to coat the bottom and sides evenly.
- Dust generously with 3 tablespoons of powdered sugar, tilting to coat all surfaces.
- Tap out excess and set aside.
- This butter-sugar coating prevents sticking and adds a subtle sweetness to the edges.
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Ready when: Dish is evenly coated with butter and powdered sugar
Tip: Don't skip the sugar coating; it creates a delicate caramelized crust.
2
Make the batter
- In a large mixing bowl, whisk together 3 room-temperature eggs until slightly frothy, about 1 minute.
- Add 3 tablespoons granulated sugar and whisk until pale and thickened, about 2 minutes.
- Add 1 cup whole milk, 0.5 tsp vanilla extract, and 0.5 tsp almond extract, whisking until fully combined.
- Sift 0.5 cup all-purpose flour and 0.25 tsp salt over the mixture and whisk gently until no streaks of flour remain.
- The batter should be thin, smooth, and pourable.
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Ready when: Batter is smooth and no flour streaks remain
Tip: Sifting the flour prevents lumps; whisking gently avoids overdeveloping the batter, which can make it tough.
3
Distribute the cherries
- Spread the 1.5 cups pitted cherries evenly across the bottom of the prepared baking dish.
- Pour the batter slowly and carefully over the cherries, filling to about 0.5 inch from the rim.
- The cherries will rise as they cook, so don't fill to the very top.
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Ready when: Cherries are evenly distributed and batter is poured
Tip: Pat cherries dry with paper towels if they're wet so the batter doesn't become too thin.
4
Set up the Instant Pot
- Add 1.5 cups water to the Instant Pot insert.
- Place the trivet on the bottom.
- Carefully lower the filled baking dish onto the trivet using a foil sling (fold a long strip of foil to act as handles) or by using the trivet handles if your model has them.
- Make sure the dish is level and doesn't touch the sides of the pot.
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Ready when: Baking dish is level and resting securely on trivet
Tip: Use a foil sling to safely lower and remove the hot baking dish; it's much easier than using bare hands or tongs.
5
Cook under pressure
- Close the Instant Pot lid and make sure the steam release valve is set to "Sealing." Press the Pressure Cook or Manual button, set the cooking time to 15 minutes at high pressure.
- The pot will take 5–7 minutes to come to pressure (not counted in the cooking time).
- When the timer beeps, let the pressure release naturally for 10 minutes, then carefully switch the valve to "Venting" to release any remaining steam.
- Open the lid, tilting it away from you to avoid the hot steam.
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Ready when: Clafoutis is set around the edges but still slightly jiggly in the center
Tip: Don't skip the natural pressure release; it allows the clafoutis to set gently and prevents the center from deflating.
6
Cool and serve
- Using the foil sling, carefully lift the baking dish out of the Instant Pot.
- Set it on a wire rack or heat-safe surface and let cool for 15–20 minutes.
- The clafoutis will continue to set slightly as it cools.
- Dust lightly with 1 tablespoon powdered sugar if desired.
- Serve warm or at room temperature with whipped cream, crème fraîche, or a light dusting of more powdered sugar.
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Ready when: Clafoutis is warm to the touch and edges are set
Tip: The center should still be slightly tender when warm; it will firm up more as it cools.

Good to know

Tips

Room-temperature eggs and milk emulsify smoothly and create a silkier batter than cold ones. Pull them from the fridge 30 minutes before starting.
If your Instant Pot is 8 quarts, you may use a slightly larger baking dish (up to 8 inches), but check that it still sits level on the trivet. If the fit is too snug, steam can't circulate properly.
Fresh cherries tend to hold their shape better than frozen; frozen cherries may break down more during cooking, creating a more jam-like texture. Both are delicious, but choose based on your preference.
The clafoutis will have a delicate, custard-like interior when warm. If you prefer a firmer texture, you can add 2 extra minutes to the cooking time, but don't exceed 17 minutes or the center may become rubbery.

Make ahead

Prepare the batter up to 2 hours ahead and refrigerate in an airtight container. Just before cooking, pour it into the prepared baking dish and add the cherries. The assembled dish can sit at room temperature for up to 1 hour before cooking.

Storage & reheating

Room temperature: Keep covered loosely for up to 8 hours. Refrigerator: Store in an airtight container for up to 3 days; serve chilled or gently warm in a 300°F (150°C) oven for 10–12 minutes. Freezer: Wrap well and freeze for up to 2 months; thaw overnight in the fridge and reheat gently as above. Do not microwave, as it can make the texture rubbery.

Substitutions

fresh or frozen pitted cherries → Raspberries, blackberries, or a mix of berries. Use the same weight; no need to pit berries. Adjust cooking time if using very delicate berries—reduce to 12 minutes to prevent them from breaking down too much.
whole milk → Half-and-half or light cream. The clafoutis will be richer. You can also use 0.75 cup whole milk + 0.25 cup heavy cream for added richness.
almond extract → Kirsch (cherry liqueur) or Cointreau. Use 1 tablespoon in place of the almond extract for a more sophisticated, boozy flavor. Omit the vanilla extract if using spirits.
all-purpose flour → Almond flour or a mix of 0.25 cup all-purpose flour + 0.25 cup almond flour. Almond flour adds nuttiness but can make the clafoutis denser; reduce by 1 tablespoon if using only almond flour.