Instant Pot Caramel Popcorn

Ooey gooey finger-licking Instant Pot Caramel Popcorn is your newfound obsession for movie night, snack time, or really, anytime sweet You do it all right in the Instant Pot in just a few minutes using just a few simple ingredients you probably already have on hand!

Course Appetizer, Snack

Cuisine American

Keyword Instant Pot caramel corn

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 372kcal

Author lalaine

Equipment

6 qt- Pressure cooker

Ingredients

2 tablespoons coconut oil (or canola oil)
1/2 cup unpopped corn kernels
1 teaspoon salt
1/4 cup butter
1/2 cup brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add coconut oil. Heat the oil until melted and drop a few corn kernels in the pot.
Once the kernels pop the pot is heated enough to add the remaining kernels. Stir well to coat evenly with the coconut oil and then cover with a lid.
Once kernels start popping, continue to cook for about 2 to 3 minutes and then turn off the SAUTE function. Keep the lid on until popping stops.
Remove the cooked popcorn from the Instant Pot, toss with salt, and set aside.
Turn the SAUTE function back on. Add the butter and heat until melted.
Add the vanilla, heavy cream, and brown sugar. Cook, stirring constantly until the sugar has dissolved and is a thick, caramel consistency.
Press the CANCEL button to turn off the pot and add the popcorn back in. Toss gently with a spatula until evenly distributed.
Remove the carame-coated popcorn and spread out on a parchment-lined baking sheet to cool completely.

Nutrition