Instant Pot Homemade Funnel Cake

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Instant Pot Funnel Cakes will bring your favorite Country Fair food home so that you can make them any time that you need a sweet treat.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
White lacey plate with funnel cake with chocolate sauce and powdered sugar.

This homemade Funnel Cake recipe is easy to make and avoids the mess because they are made in the Instant Pot. Now, it’s easier than ever to have your favorite country fair food whenever you get a craving!

White lacey plate with funnel cake with chocolate sauce and powdered sugar.

This Instant Pot Funnel Cake recipe produces a golden, crispy cake that is light despite being deep fried. They are the perfect way to make a fun dessert to your family.

The Pennsylvania Dutch were thought to have invented this dessert, find out more here.

  • 30 Minute Meal: Give a blurb
  • Easy Ingredients: All found in pantry? Only 5 ingredient? Etc..
  • Family Friendly: Why?
  • Adaptable: Can make it low-carb, meat free, dairy free, etc…
  • Makes Great Leftovers: So many things you can do like…
Milk, flour, sugar, oil and other ingredients needed to make funnel cake.

What You Need to Make Funnel Cakes

Ingredients

  • milk
  • eggs
  • water
  • vanilla extract
  • sugar
  • baking powder
  • salt
  • flour
  • powdered sugar

Equipment

How to Make Funnel Cakes – Step by Step

Oil in Instant ppot and bag full of batter for funnel cakes.
  • Heat First, fill instant pot with oil until 2 inches deep. Set to sauté and using a candy thermometer, bring temperature to 350. May take 20-30 minutes.
  • Whisk: Second, in a bowl, whisk together the eggs, milk, vanilla and water then mix in sugar, salt and baking powder.
  • Flour: Next, mix in flour until batter forms.
  • Pour: Once oil comes to temperature, pour batter into a gallon size slide close bag and cut a small corner off.
Batter being poured into the Instant Pot and a picture of a cooked funnel cake.
  • Cook: Squeeze batter into the oil piping in random directions and layered over itself. Leave room for batter to expand. Cook for 5 minutes on one side, flip and cook for another 5 minutes
  • Cool: Remove and place on paper towel to cool and dry.

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Looking for more?  Check out all of the Quick and Easy Desserts on It Is a Keeper.


Common Questions About Instant Pot Funnel Cakes

HOW DO I STORE FUNNEL CAKES?

Store at room temperature for 2 to 3 days in an airtight container with wax or parchment paper between them.

RECIPE BE DOUBLED OR HALVED?

Of course, just half or double the ingredients for the amount that you desire.

MADE AHEAD OF TIME?

Indeed this recipe can be made 2 or three days ahead of time and stored in the fridge.

WHAT TO SERVE WITH INSTANT POT FUNNEL CAKES

Top with powdered sugar, chocolate syrup, caramel sauce, icing, sprinkles.

Side view of finished funnel cake on lace with blue and white stripped napkin.

Expert Tips for Making Funnel Cakes

  • Bottle: For best control use a little squeeze bottle to make your pattern.
  • Cooling Tip: Use a cooling rack, it helps them cool faster, do not apply powdered sugar until the cake has cooled or it will melt in.
  • Oil: Use a neutral oil with no taste, like vegetable or canola oil.
  • Dairy Free: Feel free to add your favorite milk alternative, nut etc.
  • Food Coloring: Try to brighten you cakes up with a little food coloring for fun.
  • Cocoa: A chocolate version with cocoa powder is great too.
  • Ice Cream: Top your cake with ice cream and hot fudge, then for fun add another funnel cake and whipped cream.

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White lacey plate with funnel cake with chocolate sauce and powdered sugar.

Instant Pot Funnel Cake

No ratings yet
Instant Pot Funnel Cakes will bring your favorite Country Fair food home so that you can make them any time that you need a sweet treat.
Print Pin Rate
Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Equipment

Ingredients

  • 1 cup milk
  • 4 eggs
  • 4 tbsp water
  • 2 tsp vanilla extract
  • 4 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 cups flour
  • 1 cup powder sugar

Instructions

  • Fill instant pot with oil until 2 inches deep. Set to sauté and using a candy thermometer, bring temperature to 350. May take 20-30 minutes.
  • In a mixing bowl, whisk together the eggs, milk, vanilla and water.
  • Whisk in sugar, salt and baking powder
  • Mix in flour until batter forms
  • Once oil comes to temperature, pour batter into a gallon size zip lock bag and cut a small corner off. A piping bag can be used.
  • Squeeze batter into the oil piping in random directions and layered over itself. Leave room for batter to expand. Cook for 5 minutes on one side, flip and cook for another 5 minutes
  • Remove and place on paper towel to cool and dry.

Expert Tips

 
  • Bottle: For best control use a little squeeze bottle to make your pattern.
  • Cooling Tip: Use a cooling rack, it helps them cool faster, do not apply powdered sugar until the cake has cooled or it will melt in.
  • Oil: Use a neutral oil with no taste, like vegetable or canola oil.
  • Dairy Free: Feel free to add your favorite milk alternative, nut etc.
  • Food Coloring: Try to brighten you cakes up with a little food coloring for fun.
  • Cocoa: A chocolate version with cocoa powder is great too.
  • Ice Cream: Top your cake with ice cream and hot fudge, then for fun add another funnel cake and whipped cream.

Estimated Nutritional Information

Calories: 499kcal | Carbohydrates: 95g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 676mg | Potassium: 515mg | Fiber: 2g | Sugar: 45g | Vitamin A: 336IU | Calcium: 234mg | Iron: 4mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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