Prepare your peaches by pilling, removing the stones, and slice into thin slices. Place in a medium bowl and add sugar, brown sugar, cinnamon, nutmeg, cornstarch, and melted butter and toss to combine

Transfer peaches to the bowl that will fit in the inner pot of your Instant Pot.

In a small bowl, add the white cake mix (dry), cinnamon, and 2 tablespoons melted butter and mix to combined. You should get a sand like consistency.

Crumble the topping over the peaches, covering the entire surface in an even layer.

Take the remaining 1 Tablespoon of butter and cut into thin slices and place along the top of the topping.

Cover the bowl with aluminum foil. Place the trivet and 1 cup of water in the bottom of your Instant Pot. Place the bowl on the trivet and place the lid on “sealing”.

Set the pot on high manual pressure for 12 minutes with a 5 minute natural release. After 5 minutes, release any remaining pressure.

Remove from the Instant Pot. In a small bowl, combine about ½ Tablespoon coarse sugar, and ¼ teaspoon cinnamon and mix well. Sprinkle over the top of the cobbler while it is still warm and place under a broiler until golden brown. About 5 minutes. Make sure to keep a close eye on the cobbler, it will burn fast.

Remove from the oven and serve warm with a scoop of vanilla ice cream and your favorite toppings.