Directions:

• In a large mixing bowl, combine the all-purpose flour, white granulated sugar, dark brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk these dry ingredients together until well combined.
• To the dry mixture, add the lightly beaten eggs, milk, and canola oil. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
• In a separate bowl, mix the frozen blackberries, frozen blueberries, orange juice, and the grated orange zest. This will be the juicy filling of your cobbler.
• Grease your 9-inch round cake pan. Pour the berry mixture into the bottom of the pan, then gently spoon the cobbler batter over the top. Spread it out evenly; it doesn’t have to cover every berry.
• Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside. Carefully lower your cake pan onto the trivet.
• Close the Instant Pot lid and set it to cook on high pressure for 25 minutes. Once the cooking time is complete, allow a natural release for about 10 minutes, then carefully perform a quick release to release any remaining pressure.
• Once the pressure is released, carefully remove the pan from the Instant Pot. Allow the cobbler to cool slightly before serving. For the ultimate indulgence, serve warm with a scoop of vanilla ice cream on top.