If you can reach into your freezer and your pantry, find a few little things like the frozen cherries you were sure were the best thing ever—that have since gone unused—and, within minutes, create an elegant French cherry clafoutis, well then, you are certainly on top of your kitchen game. I serve this with just whipped cream, since anything more is simply gilding the lily. Feel free to use other berries or stone fruits in this clafoutis.
{ Serves 6 }
| Active Time | Function | Release | Total Time |
| 10 minutes | Pressure/Manual (High) | Natural/Quick | 50 minutes |
Dietary Considerations: Nut-Free, Soy-Free, Vegetarian
1. Grease a 6 × 4-inch baking pan with oil. Place the cherries in the pan.
2. In a blender, combine the eggs, sugar, flour, milk, lemon zest, lemon juice, and vanilla. Blend on low speed until well combined, about 1 minute. Pour the batter over the cherries. Cover the pan with aluminum foil, sealing well on all sides.
3. Pour the water into the Instant Pot. Place a steamer rack in the pot. Place the pan on the rack.
4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, then release any remaining pressure.
5. If desired, sprinkle with a little additional sugar and broil to lightly caramelize the top of the clafoutis, or serve as is.