Cinnamon Instant Pot Strawberry Rhubarb Crisp

Here is my favorite Instant Pot strawberry rhubarb crisp recipe, with tender fruit sweetened with honey, and a simple oat topping with almond flour, cinnamon, and nutmeg.

This strawberry rhubarb crisp is perfect for those spring and summer months when rhubarb is in season. I love making it in the Instant Pot because it’s so much faster than using the oven, and the fruit comes out nice and bubbly every time.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for this recipe, and you’ll want to look for stalks that are firm and crisp with a bright color. The color can range from pink to deep red, but don’t worry – the redder stalks aren’t necessarily sweeter or better than the greener ones. If fresh rhubarb isn’t in season, frozen rhubarb works just fine, though you might want to thaw and drain it first to avoid excess liquid in your crisp. Just make sure to trim off any leaves if you’re using fresh rhubarb, as they’re not edible, and cut the stalks into roughly 1-inch pieces so they cook evenly with the strawberries.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries (6 cups total) or swap in other tart fruits like cranberries or raspberries. Keep in mind that using only strawberries will make it sweeter, so you might want to reduce the honey slightly.
• Honey: Maple syrup works great as a one-to-one swap, or you can use regular granulated sugar (about 3 tablespoons should do it).
• Coconut oil: Butter is a perfect substitute here – just use the same amount. You can also try melted ghee if you have it on hand.
• Almond flour: Regular all-purpose flour works just fine, or you can use whole wheat flour for a nuttier flavor. If you want to keep it gluten-free, try oat flour instead.
• Oats: Stick with rolled oats or old-fashioned oats for this recipe – quick oats will get too mushy, and steel-cut oats won’t soften enough during cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Instant Pot crisps is expecting a crunchy topping straight from the pressure cooker – the steam creates a soft, soggy texture, so the broiling step at the end is absolutely necessary to get that golden, crispy finish you’re looking for.

Another common error is overfilling your oven-safe dish, which can cause the fruit juices to bubble over during pressure cooking and make a mess in your pot – leave at least an inch of space at the top to avoid this.

Don’t skip the 10-minute resting period after broiling, as the fruit mixture will be extremely hot and liquidy right out of the oven, and this time allows it to thicken up and cool to a safe eating temperature.

Finally, make sure your dish is truly oven-safe and can handle both pressure cooking and broiling – not all dishes can withstand the high heat of a broiler, so double-check before you start.

What to Serve With Strawberry Rhubarb Crisp?

This warm fruit crisp is begging for a scoop of vanilla ice cream on top – the cold creaminess against the warm, tart fruit filling is absolutely perfect. If you want to keep things a bit lighter, a dollop of Greek yogurt or whipped cream works just as well and adds a nice tangy contrast to the sweet strawberries. For breakfast or brunch, I love serving this crisp with a side of scrambled eggs and turkey sausage to balance out the sweetness. You could also pair it with a hot cup of coffee or tea for an afternoon snack that feels like a real treat.

Storage Instructions

Store: Keep your strawberry rhubarb crisp covered in the fridge for up to 4 days. I like to use the same pot I cooked it in with a lid, or transfer it to an airtight container. The topping might soften a bit in the fridge, but it still tastes great!

Freeze: This crisp freezes pretty well for up to 2 months. Let it cool completely first, then portion it into freezer-safe containers. Just know that the oat topping won’t be as crispy after freezing, but the flavor is still there.

Serve: You can enjoy this cold straight from the fridge, or warm it up in the microwave for about 30-45 seconds. If you want to crisp up the topping again, pop individual servings under the broiler for a minute or two, watching carefully so it doesn’t burn.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 7-9 g
• Fat: 16-19 g
• Carbohydrates: 135-150 g

Ingredients

For the fruit filling:

• 2.5 cups rhubarb (cut into 1/2-inch thick slices)
• 4.5 cups strawberries (hulled and quartered for best texture)
• 2 tbsp honey (I prefer Nature Nate’s for a clean flavor)

For the crisp topping:

• 3 tbsp honey
• 4 tsp coconut oil (melted to ensure even coating)
• 3/4 cup oats (I always use Bob’s Red Mill rolled oats)
• 1/3 cup almond flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg

Step 1: Prepare the Fruit Filling

• 2.5 cups rhubarb
• 4.5 cups strawberries
• 2 tbsp honey

Hull and quarter the strawberries, then cut the rhubarb into 1/2-inch thick slices.

In a bowl, combine the prepared fruit with 2 tablespoons of honey, stirring gently to coat everything evenly.

The honey will begin to draw out the natural juices from the fruit, creating a delicious filling base.

Transfer the fruit mixture to an oven-safe dish or ramekins (about 2-quart capacity works well for even cooking).

Step 2: Make the Crispy Topping

• 3/4 cup oats
• 1/3 cup almond flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 4 tsp coconut oil
• 3 tbsp honey

In a separate bowl, combine the rolled oats, almond flour, cinnamon, salt, and nutmeg.

Drizzle the melted coconut oil and remaining 3 tablespoons of honey over the dry mixture, stirring until everything is evenly moistened and clumpy.

I find that melting the coconut oil first ensures it distributes evenly without any dry pockets in the topping.

Spread this mixture evenly over the fruit filling, pressing down gently so it forms a cohesive layer.

Step 3: Pressure Cook the Crisp

• 1 cup water
• fruit and topping mixture from Steps 1 and 2

Add 1 cup of water to your Instant Pot and insert the trivet.

Carefully place the dish with the fruit filling and topping onto the trivet.

Close the lid and set the pot to high pressure for 4 minutes.

Once the timer goes off, perform a quick release by carefully turning the valve to vent.

The pressure cooking steams the fruit until tender while the topping begins to soften—this is intentional, as we’ll crisp it up in the next step.

Step 4: Broil to Crisp and Brown

• cooked crisp from Step 3

Carefully remove the hot dish from the Instant Pot using oven mitts and place it on a baking sheet.

Transfer to your oven and broil on high for 3-5 minutes, watching closely to prevent burning, until the topping turns golden brown and crispy.

I like to place the baking sheet on the middle rack to ensure even browning without the topping scorching.

Once golden, remove from the oven and let rest for 10 minutes before serving—this allows the fruit to set slightly and makes serving cleaner.

Cinnamon Instant Pot Strawberry Rhubarb Crisp

Delicious Cinnamon Instant Pot Strawberry Rhubarb Crisp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 6 servings

Calories 700 kcal

Ingredients

  

For the fruit filling::

• 2.5 cups rhubarb (cut into 1/2-inch thick slices)
• 4.5 cups strawberries (hulled and quartered for best texture)
• 2 tbsp honey (I prefer Nature Nate's for a clean flavor)

For the crisp topping::

• 3 tbsp honey
• 4 tsp coconut oil (melted to ensure even coating)
• 3/4 cup oats (I always use Bob's Red Mill rolled oats)
• 1/3 cup almond flour
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp ground nutmeg

Instructions

 

• Hull and quarter the strawberries, then cut the rhubarb into 1/2-inch thick slices. In a bowl, combine the prepared fruit with 2 tablespoons of honey, stirring gently to coat everything evenly. The honey will begin to draw out the natural juices from the fruit, creating a delicious filling base. Transfer the fruit mixture to an oven-safe dish or ramekins (about 2-quart capacity works well for even cooking).
• In a separate bowl, combine the rolled oats, almond flour, cinnamon, salt, and nutmeg. Drizzle the melted coconut oil and remaining 3 tablespoons of honey over the dry mixture, stirring until everything is evenly moistened and clumpy. I find that melting the coconut oil first ensures it distributes evenly without any dry pockets in the topping. Spread this mixture evenly over the fruit filling, pressing down gently so it forms a cohesive layer.
• Add 1 cup of water to your Instant Pot and insert the trivet. Carefully place the dish with the fruit filling and topping onto the trivet. Close the lid and set the pot to high pressure for 4 minutes. Once the timer goes off, perform a quick release by carefully turning the valve to vent. The pressure cooking steams the fruit until tender while the topping begins to soften—this is intentional, as we'll crisp it up in the next step.
• Carefully remove the hot dish from the Instant Pot using oven mitts and place it on a baking sheet. Transfer to your oven and broil on high for 3-5 minutes, watching closely to prevent burning, until the topping turns golden brown and crispy. I like to place the baking sheet on the middle rack to ensure even browning without the topping scorching. Once golden, remove from the oven and let rest for 10 minutes before serving—this allows the fruit to set slightly and makes serving cleaner.