Instant Pot Popcorn
- 1/2 cup unpopped popcorn kernels
- 2-3 TBS coconut oil
- 1-2 TBS butter
Push the sauté button, then push 'adjust' to move the temperature control to 'more.'
When the pot display reads 'HOT,' add the butter and coconut oil. Stir for about one minute or until it begins to simmer.
Add popcorn kernels. Stir to ensure all pieces are coated in the butter-oil mixture.
Put the lid on the pot.
When the popping slows down, turn the pot to 'off.' Allow kernels to finish popping before removing lid.
Enjoy with your favorite toppings!
Exercise caution in removing the lid. The handle, depending on what type you use, may be very hot.
Optional toppings: butter, salt, cinnamon and sugar, garlic salt, chili powder, chocolate drizzle, etc.
I used Country Crock spread in my batches.
This can be made using only coconut oil, or another oil of your choosing. Butter is not required.
Recipe from: sistersunderpressure.com