Easy oliebollen in the Instant Pot (Dutch doughnuts)

Oliebollen are traditional Dutch doughnuts with a soft, airy inside and a golden, lightly crisp exterior. While they are usually deep-fried on the stovetop, the Instant Pot multicooker makes preparing oliebollen easier and more controlled by using the Sauté function to maintain a steady oil temperature.

This recipe stays true to the classic flavour, with a lightly sweet yeast batter filled with raisins, currants, and apple. Everything is prepared step by step with minimal equipment, making it ideal for festive moments, weekend baking, or whenever you want to serve a warm, freshly fried treat.

Servings: 10–12 people
Prep time: 20 minutes
Rising time: 60 minutes
Cook time: 20–25 minutes (in batches)
Total time: approx. 1 hour 45 minutes
Appliance: Instant Pot multicooker

Ingredients

• 500 g all-purpose flour
• 2¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 300 ml milk, lukewarm
• 2 large eggs
• 1 teaspoon salt
• 100 g raisins
• 75 g dried currants
• 1 medium apple, peeled, cored, and finely chopped
• 1.5–2 litres vegetable or sunflower oil, for frying
• Powdered sugar, for dusting
• Optional: ground cinnamon, for serving

Preparation method

Activate the yeast
Pour the lukewarm milk into a bowl and stir in the sugar. Sprinkle the yeast over the milk and let it stand for about 10 minutes until lightly foamy.

Prepare the batter
In a large bowl, combine the flour. Add the yeast mixture and eggs and stir until a smooth, thick batter forms. Mix in the salt, then gently fold in the raisins, currants, and chopped apple. The batter should be sticky and slightly loose.

Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until doubled in volume.

Heat the oil in the Instant Pot
Pour the oil into the inner pot of the Instant Pot. Select Sauté on the high setting and heat the oil to approximately 175–180°C. Use a kitchen thermometer to monitor the temperature and avoid overheating.

Fry the oliebollen
Using two lightly oiled tablespoons, scoop portions of batter and carefully drop them into the hot oil. Fry in small batches to maintain the oil temperature. Cook the oliebollen for about 6–8 minutes, turning occasionally, until golden brown and cooked through.

Remove with a slotted spoon and drain on paper towels.

Finish and serve
Dust the warm oliebollen generously with powdered sugar and, if desired, a pinch of ground cinnamon. Serve immediately for the best texture and flavour.

The Instant Pot offers a practical way to fry oliebollen with consistent heat control. Using the Sauté function allows you to maintain a stable oil temperature, helping the doughnuts cook evenly while reducing the risk of overheating or greasy results.

Discover more festive treats and baking ideas in our Instant Pot recipe library.

Looking for a versatile kitchen upgrade? Explore our full Instant Pot multicooker collection and find the model that fits your cooking style.