Instant Pot Popcorn Recipe

Vegetable oil: This helps the popcorn kernels pop evenly and adds a little flavor without being too heavy.

Popcorn kernels: These are the seeds that pop into fluffy popcorn when heated. Make sure to get plain kernels, not pre-popped or flavored.

Salt: Used to season the popcorn to your taste and bring out the flavor.

One of the trickiest parts of making popcorn in an Instant Pot is knowing how to shake the pot just right while the kernels are popping. Here’s how you can do it without making a mess or stopping the popping too soon:

1. After you add the popcorn kernels and cover the lid, wait for the popping to start. You’ll hear the kernels begin to pop one by one.
2. Once the popping is going, gently pick up the Instant Pot (make sure to use oven mitts or a towel because it’s hot!) and give it a slow, careful shake from side to side.
3. Do this shaking every 20 to 30 seconds. The goal is to move the kernels around so they don’t burn on the bottom and all get a chance to pop.
4. Keep the lid on tight while shaking so the kernels don’t fly out.

Shaking the pot like this helps the popcorn kernels heat evenly. If you don’t shake, some kernels might burn while others stay unpopped. It also helps the popped popcorn not stick to the bottom, which means your snack will taste better and won’t have any burnt bits.

When I first tried this, I was worried I’d drop the hot pot or spill the kernels, but once I got the hang of it, it felt pretty easy. A little tip: don’t shake too hard or too fast—just a gentle side-to-side motion works best. It’s kind of like giving the pot a little dance to keep the popcorn moving and happy.

This simple move makes your Instant Pot popcorn turn out fluffy and delicious every time, and it’s a fun way to feel like a popcorn pro!

• vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle, pleasant flavor to the popcorn.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and can add a rich, slightly fruity flavor to the popcorn.

• popcorn kernels - Substitute with amaranth seeds: Amaranth seeds can be popped similarly to popcorn and provide a unique, nutty flavor.

• popcorn kernels - Substitute with sorghum grains: Sorghum grains pop like popcorn and offer a slightly different texture and taste.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, savory flavor and is a great alternative for those looking to reduce sodium intake.

• salt - Substitute with garlic powder: Garlic powder can add a burst of flavor without the need for additional salt.

• Allow the popcorn to cool completely before storing. This helps prevent moisture buildup, which can make the popcorn soggy.

• Transfer the cooled popcorn to an airtight container. A glass jar with a tight-fitting lid or a resealable plastic bag works well.

• Store the container in a cool, dry place away from direct sunlight. A pantry or cupboard is ideal.

• For longer storage, consider freezing the popcorn. Place the popcorn in a freezer-safe bag, removing as much air as possible before sealing.

• Label the container or bag with the date to keep track of freshness. Popcorn stored properly can last up to a week at room temperature and up to a month in the freezer.

• When ready to enjoy, if frozen, allow the popcorn to come to room temperature before eating. This helps maintain its texture and flavor.

• Avoid storing popcorn in the refrigerator, as the moisture can make it stale and chewy.

• If the popcorn loses its crunch, you can refresh it by spreading it on a baking sheet and warming it in a 250°F oven for about 5 minutes.

• Use a microwave-safe bowl: Place the popcorn in a microwave-safe bowl. Cover it with a microwave-safe plate or a vented lid. Heat on high for 20-30 seconds, checking frequently to avoid burning.

• Oven method: Preheat your oven to 300°F (150°C). Spread the popcorn evenly on a baking sheet. Place it in the oven for about 5-7 minutes, stirring halfway through to ensure even heating.

• Stovetop method: Heat a large skillet over medium heat. Add the popcorn and cover with a lid. Shake the skillet occasionally to prevent burning. Heat for 2-3 minutes until warmed through.

• Air fryer: Preheat your air fryer to 300°F (150°C). Place the popcorn in the air fryer basket in a single layer. Heat for 2-3 minutes, shaking the basket halfway through to ensure even heating.

• Toaster oven: Preheat your toaster oven to 300°F (150°C). Spread the popcorn on a baking tray. Heat for 5-7 minutes, stirring halfway through to ensure even heating.

• Instant Pot: The main appliance used to pop the popcorn kernels. It provides the heat necessary for popping.

• Lid: Used to cover the Instant Pot while the kernels are popping to prevent them from flying out.

• Measuring spoons: Used to measure the vegetable oil accurately.

• Measuring cup: Used to measure the popcorn kernels accurately.

• Spatula: Used to stir the popcorn kernels and coat them evenly with oil.

• Serving bowl: Used to serve the popcorn once it is popped and seasoned.

• Oven mitts: Used to handle the hot Instant Pot and lid safely.

Preheat the instant pot: Set your instant pot to 'sauté' mode and let it heat up while you gather your ingredients to save time.

Measure ingredients in advance: Measure out the vegetable oil and popcorn kernels before starting to streamline the process.

Use a clear lid: If you have a clear lid, use it to monitor the popping without lifting the lid, ensuring even popping and saving time.

Shake the pot occasionally: Shaking the pot ensures even popping and prevents burning, reducing the need to start over.

Season immediately: Have your salt ready to season the popcorn as soon as it's done, so you can serve it right away.