Instant Pot Graham Cracker Crust Recipe
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Say goodbye to the oven and hello to your Instant Pot! This graham cracker crust recipe is simple, quick, and results in a beautifully baked crust without any hassle. Use it for pies, cheesecakes, or any dessert that needs a delicious, crispy base.
This Instant Pot graham cracker crust is crispy and mouthwatering! Who says you can’t bake a graham cracker crust in the Instant Pot? Yes, you can!
Why You’ll Love Instant Pot Graham Cracker Crust
- No Oven Needed: This recipe allows you to bake a delicious graham cracker crust directly in the Instant Pot, so there’s no need to turn on your oven.
- Quick and Easy: With just a few simple ingredients, you can have a perfectly crispy graham cracker crust ready in only 15 minutes, making it perfect for busy days or last-minute dessert prep.
- Perfect for Pies and Cheesecakes: This crust works wonderfully as a base for cheesecakes, pies, or any dessert that requires a crunchy, buttery foundation.
- Innovative Cooking Method: You can impress your friends and family by baking a graham cracker crust in the Instant Pot—something not many people think is possible!
- Customizable: You can add spices like cinnamon or vanilla extract to the graham cracker mixture for an extra layer of flavor.
I’m proud to say I’m the person who invented this method! Before I wrote this article, I searched the Internet extensively on Instant Pot graham cracker crust, and the only things I found was pressing the graham cracker crust mixture into the baking pan that fits inside the Instant Pot and using the crust UNBAKED. Some recipes called for putting the crust in the freezer so it becomes firmer. Some recipes (the Instant Pot ones) called for baking the crust in the OVEN. But NONE of the online recipes showed you how to BAKE a graham cracker crust inside the Instant Pot!
Ingredients For Instant Pot Graham Cracker Crust
- Graham Crackers (8 crackers or 1 1/4 cups crumbs) – These sweet, crunchy crackers are the perfect base for a classic pie or cheesecake crust.
- Sugar (1/4 cup) – Adds sweetness and helps the crust bind together. You can adjust the amount to taste or use a sugar substitute.
- Butter (6 tbsp, melted) – The melted butter binds the graham cracker crumbs and adds rich flavor to the crust.
So I guess everyone thought it was impossible to bake the crust in the Instant Pot :) But right away I thought of an idea how to do it and decided to test it, and luckily it worked from the first try! I baked graham cracker crust in the Instant Pot and it turned out identical to how it would taste if I baked it in the oven! If you saw any other recipe on the Internet that does it the way I do, it means they copied it from yours truly!
Kitchen Tools You Need To Make Instant Pot Graham Cracker Crust
- Instant Pot – The key appliance for this unique recipe, allowing you to bake the crust without an oven.
- 7-inch Springform Pan – Perfect for pressing and baking the graham cracker crust inside the Instant Pot.
- Food Processor – Used to finely grind the graham crackers and blend the ingredients.
- Measuring Cups and Spoons – To accurately measure the ingredients.
- Non-Stick Cooking Spray – Helps prevent the crust from sticking to the pan.
- Glass Lid – You’ll need a loose-fitting glass lid to cover the Instant Pot while the crust bakes (or a lid from another pan).
So let’s now get down to business. What is the process for making and baking Instant Pot graham cracker crust?
How To Make Instant Pot Graham Cracker Crust
Step 1: Prepare the baking pan
You need a baking pan that fits inside the Instant Pot. I have two Instant Pot baking pans in my collection: a 6-inch glass pie dish and a 7-inch non-stick metal springform pan.
Pre-baking the crust inside the Instant Pot uses direct heat (as opposed to pressure cooking or steaming). If you aren’t planning to pre-bake your crust inside your Instant Pot before adding a filling, you can use either pan (glass or metal). However, if you are planning to pre-bake the crust right in your Instant Pot before adding a filling, only use the metal pan, as the glass one can crack from direct heat. NOTE: if you are using the oven to pre-bake the crust, the glass pan is oven safe and you can use either pan.
Once you selected the pan for your graham cracker crust, spray it with a non-stick cooking spray.
Step 2: Process the graham cracker crust ingredients in a food processor
Graham cracker crust is made out of crushed graham crackers, butter and sugar (for the exact proportions, see the printable recipe card on the bottom of this article).
Process for 2-3 minutes in the food processor until smooth.
Step 3: Press graham cracker crumb mixture into the baking pan to form a crust
Step 4: Put the metal pan with a crust inside Instant Pot
It should go directly into an inner pot of the Instant Pot – no trivet and no water!
Step 5: Cover with glass lid and cook on Saute setting for 15 minutes.
Cover Instant Pot with a glass lid, press the “Saute” button and set the time to 15 minutes.
Do not use regular pressure cooking lid that came with the Instant Pot. You need a looser lid (preferably glass so that you can see inside), it doesn’t have to be a perfect fit. Click here to get genuine Instant Pot glass lid accessory on Amazon (affiliate link). On the picture below I used a lid from one of my frying pans :)
Step 5: Remove baked graham cracker crust from the Instant Pot
Turn off the Instant Pot, open the lid and carefully remove the baked crust from the pot. It’s extremely hot, so make sure you wear the heatproof mitts.
Let the graham cracker crust cool and use it in your favorite Instant Pot pie and cake recipes! Here’s a perfect recipe for you with this crust:
Instant Pot Pumpkin Cheesecake – this is the only pumpkin cheesecake recipe you’ll ever need! So easy to make and always turns out perfect!
Serving Suggestions
- Use this graham cracker crust as a base for a pumpkin cheesecake or sweet potato pie.
- Pair it with a creamy filling like chocolate or vanilla for a delicious and easy dessert.
- Add a layer of fresh fruit or pie filling on top of the crust before serving for extra flavor.
- For a fun twist, fill the crust with whipped cream and fresh berries for a light, refreshing treat.
- This crust also works well for frozen desserts like ice cream pies.
Tips For Success
- Use a Food Processor: To get the smoothest graham cracker crumbs, use a food processor. This ensures an even texture and helps the crust hold together better.
- Press the Crust Firmly: When pressing the graham cracker mixture into the pan, make sure to press it down firmly, especially around the edges, to create a sturdy base for your pie or cheesecake.
- Cool Before Filling: Allow the crust to cool completely before adding any fillings, especially if using a no-bake or cold filling. This prevents the filling from softening the crust.
- Add Flavor: For a variation, try mixing in a pinch of cinnamon, nutmeg, or even cocoa powder with the graham cracker crumbs to add extra flavor to the crust.
- Check the Sauté Setting: When baking the crust in the Instant Pot, use the “Normal” sauté setting to ensure it cooks evenly without burning.
Variations and Substitutions
- Chocolate Graham Cracker Crust: Add 2 tablespoons of cocoa powder to the graham cracker crumbs for a rich, chocolate-flavored crust. This pairs wonderfully with cheesecake or s’mores-themed desserts.
- Gluten-Free Option: Substitute regular graham crackers with gluten-free graham crackers to make a gluten-free version of this crust. The rest of the recipe remains the same.
- Spiced Graham Cracker Crust: Mix in a teaspoon of cinnamon or pumpkin pie spice to the graham cracker mixture for a warm, spiced twist that works great with fall-themed desserts like pumpkin or apple pie.
- Low-Sugar Version: Replace the sugar with a low-carb or sugar-free sweetener like erythritol or monk fruit to make a lower-sugar version of this graham cracker crust.
- Nutty Graham Cracker Crust: Add 1/4 cup of finely chopped pecans or walnuts to the crust mixture for added texture and a nutty flavor. This variation adds a crunchy element to your desserts.
Storage and Reheating
- Storage: Once the graham cracker crust has cooled completely, you can store it in the refrigerator for up to 5 days. Cover the crust tightly with plastic wrap or store it in an airtight container to keep it fresh.
- Freezing: If you want to make the crust ahead of time, it freezes well. Wrap the crust (in the pan) tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before using it.
- Reheating: If the crust needs to be reheated (for certain pie fillings), place it back in the Instant Pot on the “Sauté” setting for 5 minutes, or reheat it in the oven at 350°F for about 5 minutes to crisp it up again.
Frequently Asked Questions
Can I make this graham cracker crust in a glass dish in the Instant Pot?
No, it’s best to use a metal pan like a springform pan. A glass dish may crack from the direct heat of the Instant Pot’s “Sauté” function. Glass dishes can be used if you’re baking the crust in a traditional oven.
Do I need to add water to the Instant Pot when making this crust?
No, you don’t need water for this recipe. The graham cracker crust bakes directly in the Instant Pot without using any water or a trivet. The “Sauté” function provides the direct heat necessary for baking.
Can I make this crust ahead of time?
Yes! You can make the graham cracker crust ahead of time and store it in the refrigerator for up to 5 days or freeze it for up to 3 months. This makes it convenient for planning ahead, especially for holiday desserts.
How do I prevent the crust from crumbling?
Make sure to press the graham cracker mixture firmly into the pan, especially around the edges. If the crust is crumbly, you can add a bit more melted butter to help bind the crumbs together.
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other cookies like digestive biscuits, vanilla wafers, or even chocolate cookies. Just follow the same steps and adjust the sweetness if necessary.
Want more Instant Pot recipes? View my whole easy Instant Pot recipes collection.
Instant Pot Graham Cracker Crust
Ingredients
- 8 graham crackers or 1 1/4 cup graham cracker crumbs
- ¼ cup sugar
- 6 tbsp butter
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Glass lid for Instant Pot or any loosely fitting lid
Instructions
- Put graham crackers, sugar and butter in the food processor and process until smooth (2-3 minutes).
- Spray a metal baking pan that fits inside the Instant Pot with a non-stick cooking spray (I use a 7-inch springform pan).
- Put the graham crumb mixture inside the pan and press with your fingers into the bottom and the sides of the pan to form a crust.
- At this point, you can use the graham cracker crust as is (unbaked), you can freeze it or you can bake it in the Instant Pot according to instructions below.
To bake the graham cracker crust in the Instant Pot
- Put the metal baking pan with a graham cracker crust in the Instant Pot (do not use the glass pan or it will crack). Do not add water and do not use a trivet (the bottom of the pan with a crust has to be directly touching the bottom of the inner pot of the Instant Pot). Cover the Instant Pot with a glass lid (do not use the actual lid that came with Instant Pot, use any loosely fitting glass lid from other pans).
- Press the "Saute" button and set the time for 15 minutes.
- When it's done cooking, turn off the Instant Pot and carefully remove the pan with the graham cracker crust from the Instant Pot (the pan is extremely hot, use the heatproof mitts).
Notes
Nutrition
More Instant Pot desserts:
For a low-carb and gluten-free alternatives to graham cracker crust, check out my walnut pie crust and almond flour crust.
This method of baking the crust right in the Instant Pot is very clever! Which sauté temperature setting do you use: less, normal, or more?
Normal
This Instant Pot graham cracker crust is delicious!
I’m so impressed that you invented this method for baking graham cracker crust in the Instant Pot! Incredibly, you figured out a way to bake it directly in the Instant Pot, especially since previous recipes didn’t cover this. Kudos for coming up with such an innovative solution!