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Instant Pot Caramel Popcorn in white bowl

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 372kcal
Author lalaine


  • 6 qt- Pressure cooker


  • 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


  • 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.


Calories: 372kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 10mg | Sodium: 727mg | Potassium: 93mg | Fiber: 3g | Sugar: 27g | Vitamin A: 618IU | Calcium: 32mg | Iron: 1mg