Description
This Instant Pot popcorn is made using the sauté function for an easy, reliable way to pop buttery popcorn with even results and fewer burnt kernels.
Ingredients
Units
Scale
- 3 tablespoons refined coconut oil
- 1/2 cup popcorn kernels
- 1/4 cup melted butter (optional)
- Salt (optional, but recommended)
Instructions
- In a 6 or 8-quart Instant Pot, turn the sauté function on high. Once the pot is hot, add the coconut oil and let it melt completely.
- To the pot, add a few popcorn kernels and cover with a tight-fitting tempered glass lid. When those kernels pop, the oil is hot enough.
- Add the remaining popcorn kernels and return the lid. During the first minute or two of cooking, gently shake the pot to help the kernels heat evenly. The popcorn will begin popping slowly, then more rapidly.
- Once the popping slows to about one pop every three seconds, turn off the Instant Pot. The residual heat will continue popping the remaining kernels.
- When popping stops, transfer the popcorn to a large bowl, leaving behind any unpopped kernels behind. Season with butter and salt if using, and serve right away.
Notes
Refined coconut oil is tasteless and should be used for this recipe.
The recipe uses 1/2 cup of uncooked kernels, which yields about 8 cups of popcorn, depending on how fully the kernels pop and how many remain unpopped. This is the maximum amount recommended for a 6-quart Instant Pot.
For larger batches, up to 1 cup of kernels can be used in an 8-quart Instant Pot. If making more than the standard amount, be sure the pot is large enough to safely hold the volume of popped popcorn.