Caramel Instant Pot Popcorn is one of my favorite carnival snacks. It’s sweet, salty and crunchy, making it a great party snack. This version keeps all the old‑school charm but uses the Instant Pot to make the whole process easier and more reliable.
You can make great snacks in the instant pot. If you want to try more, check out my Instant Pot Funnel Cakes and my Strawberry Applesauce in the Instant Pot. They are so good.
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Why this Caramel Instant Pot Popcorn Recipe is a Keeper
My recipe is sweet, salty and oh so good. It’s the perfect fair or carnival copycat.
- Two-in-One Method: Popcorn and caramel both made using your Instant Pot.
- Sweet & Crunchy Texture: The caramel hardens beautifully for classic crunch.
- Perfect for Gifting: This popcorn is great for giving. Package it in bags or jars for holidays and parties.
- No-Fuss Instructions: Clear steps prevent kernels from burning or sticky results. This popcorn is a great movie night snack.
Why is my Caramel Popcorn Chewy Instead of Crunchy?
If your popcorn is chewy, the caramel may not have cooked for long enough or the popcorn didn’t have enough air flow as it was cooling. You can try baking it at a low heat to help bring some of the crunch back.
Pro Tip for Caramel Popcorn
Bake the coated popcorn in the oven after tossing it in caramel. This step dries the coating and gives you that signature crunchy texture instead of sticky caramel corn.
Ingredient Notes to Make Instant Pot Popcorn
You only need a few easy-to-find ingredients, popcorn kernels, some coconut oil and butter, etc.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Fresh Popcorn Kernels: You will need a cup of white popcorn kernels to make this homemade popcorn. It’s best to use fresh kernels to pop so that the uncooked kernels aren’t stale and difficult to pop.
- Sugar, Milk & Butter: The recipe calls for homemade caramel, which is made with granulated sugar, milk and butter.
- Coconut Oil: Refined coconut oil is a high smoke point oil. The reason why you make popcorn with coconut oil is the creamy texture it has as well as the burn point. You could also use vegetable oil to pop popcorn kernels if you don’t have coconut or are allergic.
Variations to Make Popcorn in the Instant Pot
Feel free to switch up this easy instant pot popcorn to try different flavors of toppings.
- Add Nuts: Make your popcorn and stir in peanuts or pecans to the popcorn.
- Drizzle Chocolate: Add melted chocolate after cooling. It is a snack the whole family loves.
- Sprinkle Sea Salt: Create sweet-and-salty caramel popcorn with sea salt or other popcorn seasonings.
- Microwave Popcorn: Skip popping in Instant Pot and focus on caramel.
- Mix-Ins: Here is where this recipe gets fun. You can add crushed cookies, caramel bits, mini chocolate chips, coated chocolate candies, toffee bits and/or fun sprinkles.
Special Equipment – Instant Pot Glass Lid
If you have the right tools, the process will go smoother. For this instant pot recipe, I recommend using a few different things. The glass lid allows you to see the popcorn pop.
- Instant Pot: Pop the popcorn in your instant pot with a glass lid. It’s super easy, even if you’ve never made popcorn this way.
- Candy Thermometer: Helps prevent undercooking or burning sugar.
- Parchment Paper: Prevents sticking and makes cleanup easy.
How to Make Popcorn in an Instant Pot
In just 3 easy steps, you can have your very own caramel popcorn in instant pot. This easy recipe takes just a little effort but the results are well worth it.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pop Popcorn: Set your instant pot to sauté, and add the coconut oil. Stir in a cup of popcorn, coat the kernels with oil. Stir popcorn kernels and cover and let pop until popping slows. Turn off the instant pot and remove popcorn.
- Make Caramel: In a saucepan over medium heat, add the sugar and water. Let the sugar melt without stirring. When it’s golden, add the butter to melt. When melted, slowly stir in the milk. Let cook for 5 minutes then let cool to thicken.
- Coat the Popcorn: Once the caramel thickens, pour half of it over the popcorn and stir to coat. Discard any unpopped kernels. Place popcorn in the fridge to chill for 1 hour, then remove and pour the rest of the caramel over the top.
Prep Ahead Suggestions for Pressure Cooker Popcorn
This recipe is already really easy, but there are a few things you can do ahead of time.
- Pop Corn Early: Store plain popcorn in airtight container until ready to coat. Make sure to take out any unpopped kernels after pressure cooking.
- Make in Advance: Caramel popcorn stays fresh several days if stored properly.
Alternate Ways to Cook Popcorn for Easy Caramel Popcorn
Alternatively, you can make popcorn using your stovetop, air popper or microwave.
- Stovetop: Pop kernels in the pot and make caramel separately. You’ll love homemade popcorn this way!
- Air Popper: Use fresh popcorn to make air popper popcorn, then prepare caramel on stove.
- Microwave: Use plain or butter popcorn for convenience.
Store Popcorn and Use Leftover Instant Pot Popcorn
- Storing: Keep in airtight container up to 5 days.
- Reheating: If it softens, bake at 250°F for 10 minutes to crisp.
- Using Leftovers: Chop and use as ice cream topping or mix into snack mix.
Common Questions About This Caramel Popcorn Recipe
Some of the best ways to prevent burning is to use enough oil, not set the heat too high and to stop cooking as soon as popping slows to 1-2 seconds between each pop.
If your kernels did not pop, it could be due to dry kernels or insufficient heat. You can shake the instant pot when the popping slows down to allow uncooked kernels to pop.
Expert Tips for Making this Recipe
- Work Quickly: Caramel thickens fast once removed from heat so spread it over the buttery popcorn quick.
- Use Large Bowl: Toss popcorn thoroughly for even coating.
- Bake Low & Slow: This ensures crunch without burning.
- Cool Completely: Don’t seal in container of Instant pot popcorn while warm.
- Serve With: Serve with Air Fryer Pickles, Cotton Candy Cake or Homemade Funnel Cake in the Instant Pot.
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Caramel Instant Pot Popcorn
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Ingredients
- 1 cup Whole kernel popping corn
- 4 Tablespoons Coconut oil
- 1 teaspoon Salt
- 2 Tablespoons Butter, ¼ stick
- ½ cup Milk
- ½ cup Sugar
- 3 teaspoons Water
Instructions
- Set the instant pot to sauté and add the coconut oil.
- Once oil has melted, add the kernels and stir until kernels are coated in oil.
- Stir until kernels start to pop. Once popping, put the lid on. Pop the kernels until you hear it stop popping.
- Turn off the instant pot and remove popcorn. Sift out the unpopped kernels. Set popcorn aside.
- In a saucepan on medium heat, add sugar and 3 teaspoons of water. Do not stir, allow sugar to melt.
- Once sugar looks light brown, add butter to melt. Once butter melts, stir and add the milk slowly. Cook for 5 minutes then remove from heat. Let caramel cool until it thickens.
- Once caramel thickens, pour half of the caramel on the popcorn and stir until popcorn is fully coated. Place popcorn in refrigerator for 1 hour.
- Remove and pour remaining caramel to coat the popcorn. Return the popcorn to the refrigerator until ready to serve.
Christina’s Notes
- This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately.
- Add Candy: Before the caramel has cooled completely, add mini chocolate coated candies or your other favorite candy.
- Short cut tip: Feel free to start with pre popped popcorn.
- Party Tip: Put into clear cello bags and give as a party favor or gift.
- Vanilla: Add a little vanillas to the caramel at the end for a richer taste.
- Salt: Course salt will add a salted caramel flavor.
- Chocolate Drizzle: Drizzle with a little melted chocolate. Dark, white or milk all work great!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
How much water?
Three teaspoons as per the recipe card.