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    BLANK » Recipe Index » Appetizers

    Instant Pot Popcorn Recipe

    Last Updated October 20, 2020. Published June 28, 2019 By Charla Leave a Comment

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    popcorn in a bowl
    Popcorn progress shots

    Learn how to make your very homemade cinnamon sweet and salted instant pot popcorn within a matter of minutes. A low carb, child friendly snack that's great for movie or game time.

    instant pot popcorn with cinnamon sweet and salted flavouring can be made in a matter of minutes

    a big bowl of popcorn with kernels on the side

    I'm so excited to share this  instant pot popcorn recipe with you. Furthermore, I feel it's one that most people can relate to. Making popcorn in your instant pot couldn't be any easier.

    It only takes a matter of 5 minutes to complete and you only need is some popcorn kernels, coconut oil and flavouring.  You will be pleased to know I prepared some cinnamon sweet and salted flavouring that I think you will enjoy.

    As I lately I've been making good use of my instant pot. Yes, I've finally hopped on the band wagon, getting used to the settings and doing some trial and error with it.

    While instant pots aren't really in high demand in the UK, I know many of my stateside readers are heavily dependent on them. To the point where almost any and everything is made in their instant pot.

    instant pot popcorn with cinnamon sweet and salted flavouring can be made in a matter of minutes

    Which led me to this recipe, as I mentioned before this all came about with a bit of testing this and that. Insta pot popcorn is simply an alternative to making popcorn on the stove top or using an air popcorn maker.

    Yes many of you may rolls your eyes and say "I can make this on the stove top" or "I will just use my air popcorn maker" and that is very true.

    However, this popcorn tutorial is strictly for my insta pot owners or maybe you are reading this and thinking of buying one. Whatever the case I will happily show you to make popcorn using an instant pot.

    hand touching the popcorn

    What is the best oil for making popcorn

    When making popcorn you want to use an oil that not only has a high smoke point but also is a clean/allergy friendly, trans fat free oil. 

    You want to go for a high quality oil. I personally like to use coconut oil (not extra virgin) or avocado oil. These oils are superb in taste, non GMO, good quality and can withstand a high cooking temperature without leasing toxins.

    The steps

    The steps for making instant pop popcorn from scratch

    1. Start by switching the instant pot on the select "saute" and adjust the heat level to "more".
    2. Wait for the unit to indicate "hot" (see picture).
    3. Add the coconut oil (or avocado oil) to the inner pot and wait for it to melt first.
    4. Add the kernels to the pot, spread them out evenly so they don't overcrowd the surface.
    5. Cover the pot with a glass lid and wait for the kernels to begin to pop (should take up to 2 minutes)
    6. Allow the kernels to form as popcorn and wait until there is 2-3 seconds between each pop before pressing "cancel"
    7. Leave the unit for 1 minute just incase any stray popcorn pop ups before removing the lid

    How to make the cinnamon sweet and salted flavouring

    • ¼ cup of coconut sugar
    • ½ teaspoon of cinnamon
    • ¼ teaspoon himalayan pink salt

    For best results, add all of the ingredients to a coffee/spice grinder and mill into a powder form. Then sprinkle all over the popcorn, ready to serve.

    Homemade popcorn seasoning ideas

    • Brown butter: Brown some butter on the stove top by melting it and over it over your popcorn.
    • Cheese: Sprinkle you popcorn with 2-3tbsp of nutritional yeast for that cheese factor.
    • Caramel: Melt 1 cup of dairy free butter with ½ cup of coconut sugar in the stove top until it starts to thicken and drizzle over your popcorn.
    • Garlic and mixed herbs: 2 tablespoon of garlic granules with 1 teaspoon parsley, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon marjoram and pink salt to taste.
    • Curry: 2 tablespoon curry powder and ½ teaspoon pink salt
    • Sweet Coconut: 2 tablespoon shredded coconut (grind it down if possible and mix with 1 tablespoon coconut sugar)
    • Chocolate: 2 tablespoon cacao or carob powder 2 tablespoon coconut sugar ¼ teaspoon nutmeg and ¼ teaspoon pink salt

    Can you use butter instead of oil?

    No, butter has an incredibly low smoke point for popcorn and will burn. I would not recommend it!!

    Notes and tips

    • To avoid the dreaded instant pot popcorn fail make sure the popcorn kernels aren't old, old kernels won't pop unless they are soaked in water for 15 minutes. To avoid disappointment use freshly purchased kernels. 
    • Use a glass lid that completely fits over the instant pot, it doesn't have to be the manufacturers for the recipe to work.
    • Use a cooking oil with a high smoke oil - coconut oil or avocado oil.
    • Make sure to use oil NOT BUTTER, if not you will end up with burnt kernels as well as a burnt inner pot.
    • Ensure the unit is "hot" before adding the oil/kernels.
    • The kernels should be evenly spread out to increase the likelihood of most kernels popping.
    • Pop no more than ½ cup of kernels at a time. If you want to do more I suggest working in batches.

    popcorn with random scattered kernels

     

    More instant pot recipes you may like

    Sweet Chilli Shrimp

    Black Eyed Peas Curry

    Instant Pot Vegetable Stock

    Vegan Instant Pot Rice Pudding

    Vegan Black Beans Curry

    Instant Pot Moros y Cristianos

    Other appetisers recipes (non instant pot)

    Toasted Coconut Caribbean Rice

    Jamaican Asham

    Dairy Free Brazilian Cheese Bread

    Charred Asparagus with Lemon

    Crispy Oven Baked Yuca Fries 

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    popcorn in a bowl

    Instant Pot Popcorn Recipe

    Learn how to make instant pot popcorn in a matter of minutes for all the family - gluten free, vegan
    No ratings yet
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    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 -6 servings
    Calories: 170kcal
    Author: Charla

    Ingredients

    • ½ cup of popcorn kernels 100g
    • 2 tablespoon of coconut oil or avocado

    To make the cinnamon sweet and salted flavouring

    • ¼ cup of coconut sugar 50g
    • ½ teaspoon of cinnamon
    • ¼ teaspoon himalayan pink salt

    Instructions

    • Start by switching the instant pot on the select "saute" and adjust the heat level to "more".
    • Wait for the unit to indicate it's hot (see picture).
    • Add the coconut oil (or avocado oil) to the inner pot and wait for it to melt first.
    • Add the kernels to the pot, spread them out evenly so they don't overcrowd the surface.
    • Cover the pot with a glass lid and wait for the kernels to begin to pop (should take up to 2 minutes)
    • Allow the kernels to form as popcorn and wait until there's a 2-3 seconds between each pop before pressing "cancel"
    • Leave the unit for 1 minute just in case any stray popcorn pop ups before removing the lid
    • Sprinkle on the flavouring prior to serving

    Notes

    • To avoid the dreaded instant pot popcorn fail make sure the popcorn kernels aren't old, old kernels won't pop unless they are soaked in water for 15 minutes. To avoid disappointment use freshly purchased kernels. 
    • Use a glass lid that completely fits over the instant pot, it doesn't have to be the manufacturers for the recipe to work.
    • Use a cooking oil with a high smoke oil - coconut oil or avocado oil.
    • Make sure to use oil NOT BUTTER, if not you will end up with burnt kernels as well as a burnt inner pot.
    • Ensure the unit is "hot" before adding the oil/kernels.
    • The kernels should be evenly spread out to increase the likelihood of most kernels popping.
    • Pop no more than ½ cup of kernels at a time. If you want to do more I suggest working in batches.

    Nutrition

    Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Sodium: 166mg | Potassium: 56mg | Fiber: 3g | Sugar: 7g | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Sweet Chilli Shrimp {Instant Pot or Stove Option}
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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