Coconut Oil Popcorn and Cranberry Garland

Looking for a quick and healthy snack that's as fun to make as it is to eat? This Coconut Oil Popcorn in the Instant Pot is the answer! With just two simple ingredients, it’s a breeze to make and comes out perfectly fluffy every time. The coconut oil adds a subtle tropical flavor that takes your popcorn to the next level.

Cuisine

American

Difficulty

Easy

Duration

7 Minutes

Diet

Vegan (if not using butter), Gluten-Free

Cooking Technique

Sauté

Keywords

All EPCs, Christmas, Dinner Party, Entertaining, Healthy, Holiday, Holiday Garland, Instant Pot, Instant Pot Culinary Team, Instant Pot Duo Crisp, Instant Pot Pro, Kid-Friendly, Movie Night, Popcorn, Quick & Easy, Snack, Under 15 Minutes

Prep Time

2 Minutes

Cook Time

5 Minutes

Servings

4 servings

Ingredients

2 tbsp. coconut oil
½ cup unpopped popcorn kernels
½ cup cranberries

Instructions

Turn on your Instant Pot and select the Sauté function. Wait until the display indicates the pot is hot.
Add the coconut oil to the pot and let it melt completely, swirling the pot to coat the bottom evenly.
Pour in the unpopped popcorn kernels. Stir the kernels to ensure they’re all coated in the coconut oil.
Close the Instant Pot lid (do not seal the pressure valve), and set the Sauté function to Low. Let the kernels pop for 3-5 minutes, occasionally shaking the pot gently to prevent burning and ensure even popping.
Once the popping slows down, turn off the Instant Pot. Open the lid carefully (steam will escape), and pour your freshly popped coconut oil popcorn into a large bowl.
Use a sewing needle and thread of choice and run thread through popcorn pieces and room temperature cranberries to create a decorative garland. Enjoy this beautiful and colorful garland at all of your holiday parties!