Instant Pot Popcorn
Popcorn is one of those quintessential snacks that brings joy…
Servings: 4 servings
Ingredients
Ingredients
- 2 Tbspcoconut oil
- 1/2 c.popcorn
- 1/2 tspfinely ground sea salt
Instructions
Instructions
- Press Sauté on the Instant Pot, then press Adjust (or press Sauté again on some models) to select the high sauté setting. Wait about 2–3 minutes until the display reads HOT.
- Add 2 Tbsp coconut oil to the inner pot and let it melt.
- Add ½ cup popcorn to the melted oil, sprinkle ½ tsp finely ground sea salt over the kernels, and stir briefly to coat the kernels evenly. Spread the kernels into a single even layer across the bottom of the pot.
- Cover the inner pot with a glass lid or another heatproof lid that will not create a pressure seal (do not use the Instant Pot pressure-sealing lid).
- When popping slows to about 3–5 seconds between kernels, press Cancel (or Off) to stop the Sauté function. Using oven mitts, carefully lift the inner pot off the base to stop further cooking.
- Transfer the popcorn to a bowl and serve immediately.
Equipment
- Instant Pot
- glass lid
- Oven mitts
Notes
I haven’t tested this recipe with a different type of oil because coconut oil is really the best to use for the IP. It will be in solid state and it will melt once the IP is hot.
Be sure the kernels are in an even layer. They need direct exposure to the heat source so they can heat up and cook evenly.
Just like stovetop and microwave versions, there will always be a few kernels that just won’t pop! So don’t wait and remove them as soon as the popping sounds slow down. If you wait for all of the kernels, you’ll end up burning the popcorn.
If you don’t have an IP glass lid you can use any glass lid that fits. Or, try using a glass pie plate.
I think popcorn is best freshly made, but you can store any leftovers in an airtight container or ziplock bag. If it’s coated with butter, it won’t keep as long, so keep that in mind.
Be sure the kernels are in an even layer. They need direct exposure to the heat source so they can heat up and cook evenly.
Just like stovetop and microwave versions, there will always be a few kernels that just won’t pop! So don’t wait and remove them as soon as the popping sounds slow down. If you wait for all of the kernels, you’ll end up burning the popcorn.
If you don’t have an IP glass lid you can use any glass lid that fits. Or, try using a glass pie plate.
I think popcorn is best freshly made, but you can store any leftovers in an airtight container or ziplock bag. If it’s coated with butter, it won’t keep as long, so keep that in mind.