Instant Pot Fireball Apple Shortcakes

Instant Pot Fireball apple shortcakes are warm, spiced, and boozy, made with apples, whisky, and maple, then layered into sweet shortcake cups with whipped cream.

If you enjoy apple recipes, you might also like crockpot apple baked beans, Bisquick apple cobbler or this apple cider grilled chicken.

Why You’ll Love It

Easy to make: Just a few simple steps in the Instant Pot and you’re halfway to dessert heaven.
Big flavor payoff: The Fireball whisky and maple give it bold, warm flavor.
Perfect for parties: It’s a crowd-pleaser with great presentation.
Customizable: Use your favorite cake base, nuts or sauce to make it your own.

Instant Pot Fireball Apple Shortcake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Apples: Fuji apples work well here for sweetness and firmness.
Lemon juice: Prevents browning and adds tart balance.
Brown sugar: Dark brown sugar adds richness and molasses depth.
Maple extract: Boosts the maple flavor for a warm, cozy aroma.
Granulated sugar: Adds sweetness and texture; one version is cinnamon-flavored for extra spice.
Maple syrup: Brings a rich, natural sweetness that complements the whisky.
Honey: Adds another layer of sweetness and helps glaze the apples.
Cinnamon whisky: Fireball or similar gives a bold, spicy kick to the apples.
Spices: Star anise and cinnamon sticks infuse the filling with warming spice.
Cornstarch: Thickens the apple mixture into a spoonable sauce.
Dessert cups: Use sponge cake or shortcake for a soft, absorbent base.
Walnuts: Chopped for crunch and a nutty contrast.
Whipped cream: Soft and airy to lighten the richness.
Caramel sauce: Adds a smooth, sweet finish.

How to Make Fireball Apple Shortcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the apples: Peel and slice, then toss with lemon juice.
Add flavorings: Mix apples with sugars, maple extract, syrup, honey, and whisky.
Pressure cook: Pour everything into the Instant Pot and top with spices.
Make slurry: Mix cornstarch with water, stir into pot.
Cook and release: Set to manual high pressure, let release naturally, then quick release.
Assemble desserts: Spoon apples into cups, top with whipped cream, caramel and walnuts.

Substitutions and Variations

Change the fruit: Try pears or peaches instead of apples for a twist.
Go nut-free: Skip the walnuts or use seeds for a crunch alternative.
Use pound cake: Instead of sponge or shortcake, pound cake works beautifully.
Non-alcoholic: Use cinnamon extract and extra maple instead of whisky.

Serving Suggestions

Appetizers: Begin your meal with an Autumn chicken salad or turkey and vegetable soup.
Main dishes: Enjoy beef short rib ragu or perhaps Mediterranean steak bowls.
Dessert: Serve these delicious Instant Pot apple shortcakes for dessert, perhaps with a mug of boozy hot chocolate spiked with Fireball whisky!

How to Store Apple Fireball Shortcakes

Store: You can store the cinnamon apples soaked in Fireball for up to 5 days in a covered container in the fridge.
Freeze: If you are wondering about freezing this Autumn Instant pot dessert, you can! In fact, the apple mixture will keep for up to 6 months in an airtight container in the freezer. Since the shortcake shells are readymade, just freeze the apple mixture by itself.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm them back up in your Instant Pot or in the microwave and then add the toppings and serve.