Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

I love popcorn cooked in oil but do not love the mess it makes on my stove, so I decided to give it a try in the Instant Pot®. Not only does the coconut oil give it that movie theater flavor, there was ZERO grease splatter. I listed salt as a generic seasoning but feel free to experiment with flavors such as powdered cheese, ranch powder, Frank's® powdered Red Hot® seasoning, etc.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select High Saute function. When the display indicates the pot is hot, spoon coconut oil into the pot and let it melt.

  • Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid on and cook for 5 minutes. Cancel Saute mode and let sit until kernels have completely stopped popping, about 1 minute.

  • Transfer popcorn to a large bowl and sprinkle with salt.

Cook's Note:

Plan on more unpopped kernels than you would cooking it on the stove due to not being able to shake the Instant Pot(R) around on the heat source like you would a pot on the stove burner. While there is more waste, popcorn is cheap and having no oil splatter is worth it to me.

Nutrition Facts

151 calories; protein 3g; carbohydrates 18.5g; fat 8g; sodium 39.5mg. Full Nutrition