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Instant pot popcorn served in a white bowl on a white countertop.
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5 from 11 votes

Instant Pot Popcorn

Make your favorite movie-time snack in your pressure cooker! This instant pot popcorn is easy, mess-free, and perfectly crisp. You only need four ingredients and less than 20 minutes to make it.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Appetizer, Snack, snacks
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 10 servings
Calories: 70kcal
Author: Anjali Shah

Ingredients

Instructions

  • Turn on the instant pot and select ‘sauté’, press temperature to show ‘more’ or ‘high’.
  • When the instant pot shows that it’s hot, 3-5 minutes, add the coconut oil and stir until melted.
  • Add the corn and ½ tsp salt, stir until corn is well coated in oil.
  • Continue to heat for another 30 seconds, the corn kernels will begin to sizzle.
  • Cover with a glass lid and cook for 5 minutes. Turn off the instant pot and allow the popcorn to sit until there are no more kernels popping.
  • Transfer to a large bowl and pour over the melted butter.
  • Toss and adjust seasoning to taste.
  • Store leftover popcorn in an airtight container for up to 2 days.

Video

https://youtu.be/BbW8-K-BBpc

Notes

 
  • Use a glass lid from any pot large enough to cover the instant pot.
  • To make this vegan friendly substitute the butter for vegan butter or completely omit it if preferred.

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 402mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.4g