- 8 Peaches, sliced
- 1 1/2 Tbsp Butter Olive Oil
- 1 Tsp Cinnamon
- 2 Tbsp Cornstarch
- 1/4 Cup Brown Sugar
- 1 Box White or Yellow Cake Mix
- 1 Stick of butter (for crumbling over the top crust)
In a bowl, add the peaches, butter oil, cinnamon, sugar, and cornstarch. Fold to combine.
Pour the peach mixture into a small round dish that will fit in the instant pot, using a spatula to scrape in all of the sauce.
Sprinkle cake mix over the peach mixture. Chop the butter into pieces and sprinkle over the cake.
Pour 1 cup of water into the instant pot.
Place the trivet in the instant pot. Create a sling (by folding tin foil together into a belt) and place it on top of the trivet. Put the cake dish on top of the sling and cover the dish with additional foil. Put the top on the instant pot and close.
Set the instant pot to high pressure and cook for 12 minutes. Allow a 5-minute natural release and then quick release.
Pull out using the sling and remove the foil. Let cool, and serve with ice cream if desired.