Dessert Instant Pot Recipes

Instant Pot Brownies Easily Made from Scratch

Instant Pot Brownies | The Foodie Eats
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Instant Pot Brownies from Scratch

There are few desserts as perfect as a warm batch of brownies topped with some vanilla ice cream. However, I can’t say that I love the texture you get from a box mix. There’s just something distinct about that powder that I don’t enjoy. Well, this Instant Pot brownies recipe is incredibly easy to make, and yields a perfectly balanced texture between cake and fudge. They’re everything you want a brownie to be!

 

Makes a deceptively large batch!

Because we’re cooking this dessert in an Instant Pot, you might not expect there to be a lot. But I’m here to tell you that you can serve a lot of people with this pan of brownies. Not only are the brownies very rich, but they’re perfectly thick too. Not as thick as a slice of cake, but just the right size to cut into about 16 wedges.

 

Instant Pot Brownies | The Foodie Eats

Why use the Instant Pot?

One of the number one questions we get is “Why use the Instant Pot for brownies? Wouldn’t the oven be faster?”. While yes, oven baked brownies typically have a shorter cook time than these Instant Pot Brownies, there are several reasons I decided to give brownies in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they’re in the middle of a home renovation. And then there’s those of us who love our Instant Pot so much that we’ll take any excuse to cook in them. No matter what your reason is, you won’t regret trying these delicious brownies!

The Process

Instant Pot Brownies | The Foodie Eats

Place room temperature butter in large mixing bowl.

 

Instant Pot Brownies | The Foodie Eats

Using a hand mixer, mix butter just a few seconds to get it going.

 

Instant Pot Brownies | The Foodie Eats

Then add sugar and continue mixing until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Instant Pot Brownies | The Foodie Eats

Add vanilla extract and mix again.

 

Instant Pot Brownies | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Instant Pot Brownies | The Foodie Eats

Whisk together until combined.

 

Instant Pot Brownies | The Foodie Eats

Pour dry ingredients into bowl with wet ingredients.

 

Instant Pot Brownies | The Foodie Eats

Gently mix until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add chocolate chips to batter.

 

Instant Pot Brownies | The Foodie Eats

Using a rubber spatula…

 

Instant Pot Brownies | The Foodie Eats

…mix well.

 

Instant Pot Brownies | The Foodie Eats

Add a 3-inch trivet and 1 1/2 cups of water to cooker.

 

Instant Pot Brownies | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Brownies | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Brownies | The Foodie Eats

Place push pan on top of trivet.

 

Instant Pot Brownies | The Foodie Eats

Loosely cover pan with aluminum foil. This will keep out moisture. Lock lid and cook for 60 minutes at high pressure.

 

Instant Pot Brownies | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And the AMAZING Result…

Instant Pot Brownies | The Foodie Eats

 

More Instant Pot dessert recipes:

★ Did you make this recipe? Please give it a star rating below! ★

Instant Pot Brownies | The Foodie Eats
4.84 from 12 votes
Print

Instant Pot Brownies

Brownies with the perfect balance of cake and fudge textures.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.

  5. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Loosely cover pan with aluminum foil. This will keep out moisture. 

  6. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

  8. Serve warm with vanilla ice cream!

Nutrition Facts
Instant Pot Brownies
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 120mg 5%
Potassium 134mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.3%
Calcium 2.3%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Brownies | The Foodie Eats

 

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50 Comments

  • Reply
    Rebecca
    July 19, 2018 at 7:33 am

    I love finding new recipes for my instant pot, especially ones that the end product is as good as this one.
    And I understand you having to throw them away, it is very hard to have self control when these are in the
    house.!

  • Reply
    Sandy
    July 28, 2018 at 8:13 am

    What could I use if I don’t have a 3″ trivet? Mine came with a very short one.

    • Reply
      Chef Gary
      July 30, 2018 at 8:36 pm

      You can find a 3″ trivet for under $10 on Amazon.com. We haven’t tested the recipe with the trivet that comes with the Instant Pot as it would sits so close to the water. However, if you try it please let us know how it works for you!

      • Reply
        honda4fun
        August 3, 2018 at 10:02 pm

        I was thinking you could use a small pan upside down as a stand.

        • Reply
          Chef Gary
          August 4, 2018 at 10:44 am

          Someone mentioned on Facebook that they’ve had success doing that in the past.

      • Reply
        Amy
        August 21, 2018 at 7:42 am

        I used the trivet that came with mine. I felt the brownies needed a bit more cook time so I cooked for 10 more minutes in the IP- but I am at high altitude so that may be a factor in the cook time. My son LOVED the brownies and said they were the “best brownies.”

    • Reply
      Brittany S
      September 22, 2018 at 3:16 pm

      I just finished making this and I used the trivet that came with the IP as my 3″ trivet put the pan up too high. It turned out fine, not as fluffy as the picture on here looks but it tastes amazing and that’s all that counts! Will make this again. Thank you so much for the recipe!

  • Reply
    Kristen
    July 28, 2018 at 3:33 pm

    Wouldn’t it be quicker to just bake them in the oven?

    • Reply
      Chef Gary
      July 29, 2018 at 12:10 pm

      There are certainly many recipes for oven baked brownies out there with a 30 to 35 minute cook time. When developing this recipe, we weren’t going for the quickest method. Instead, we were looking for a way our readers could use their Instant Pot to make delicious brownies from scratch. We’ve heard from readers who don’t have access to an oven; some are on the road traveling with their Instant Pot, others are going through a kitchen remodel, and some who do have access to a oven just don’t want to crank it up in the middle of summer. And then there are people who just love using their Instant Pot any chance they get. 🙂

  • Reply
    Olga
    August 2, 2018 at 7:28 pm

    What if you like it gooey? How long should I set it?

    • Reply
      Chef Gary
      August 4, 2018 at 10:47 am

      Id say try cooking it for 40 minutes instead of 50. At least that’s what I’d try.

  • Reply
    Agos
    August 2, 2018 at 7:32 pm

    These look so good, I would love to make them! But I feel like 50 minutes is an awfully long cooking time for brownies. Since you usually bake them for 25-30 minutes in the oven… any particular reason for this?

    • Reply
      Chef Gary
      August 3, 2018 at 8:33 am

      Hi Agos! There are two reasons they take longer in the Instant Pot. First, these are deep dish brownies. Second, the Instant Pot is steam baking, unlike the oven which uses dry heat. The temperature in the Instant Pot is less than in the oven.

  • Reply
    Climbergirl
    August 3, 2018 at 12:04 am

    6 quart? And will it halve for a 3 quart?

    • Reply
      Chef Gary
      August 4, 2018 at 10:48 am

      We used a 6-quart IP. I’m sorry, I’m not sure the 3-quart.

  • Reply
    Dani Rice
    August 3, 2018 at 8:06 am

    Thank you for sharing this recipe….I am most defiantly going to try it! 🙂

    • Reply
      Chef Gary
      August 3, 2018 at 8:34 am

      You’re welcome! We hope you love them as much as we did!

  • Reply
    Sonya
    August 3, 2018 at 10:16 am

    Any plans for a gluten free version?

    • Reply
      Chef Gary
      August 3, 2018 at 2:50 pm

      We’ve actually made a gluten-free version for my wife by swapping the flour for Bob’s Red Mill 1 to 1 Gluten-Free Flour. They were slightly softer in the center, but otherwise delicious.

      • Reply
        Kathleen
        August 3, 2018 at 5:20 pm

        Thank you for adding this gluten free tip

  • Reply
    Rebecca
    August 3, 2018 at 12:27 pm

    I do not have a push pan yet, do you have a suggestion for cooking in like a pyrex 7 inch bowl?

    • Reply
      Chef Gary
      August 4, 2018 at 10:44 am

      Hmmm. That would probably increase the cook time, but I’m not sure. I’d say it’s definitely worth a try though!

    • Reply
      Jenn
      August 7, 2018 at 7:15 pm

      I made them tonight subbing a GF flour. I let them sit for 10 minutes before starting the instant ( gluten free flour takes longer to absorb liquids). They came out very fudgy and my kids loved them. I also froze half for another time.

  • Reply
    Mr Gee
    August 4, 2018 at 11:34 am

    I just got my IP last week, this is the first attempt at baking in it. You mention to bake it on HIGH – my pot has a cake setting – I am guessing that’s one-and-the-same ?

    I also took two small pyrex dishes, inverted them to serve as supports for the IP trivet that comes with it. Baked the recipe in a 7″ pyrex-style dish – for 50 minutes., plus 10 min. natural release. I may have added too much water as well. So I wound up getting something between a soupy brownie-cake and a pudding …. LOL . And yes, I DID put foil on it when it went into the IP.

    I just got too far away from your instructions I guess. I used a paper towel to sop up excess water ( condensation ) that sat on top of this …… cake. Now, I transferred this concoction to a toaster oven, for maybe another 15 or 20 mins. Just to save it. The smell, aroma – IS wonderful. If I can’t save it, no problem. I will have learned how NOT to make this !

    IMPORTANT QUESTION – you say cookj on HIGH PRESSURE – does that mean the CAKE setting on a 6 qt IP ( LUX Series ) ? Or should I have ignored that and programmed it differently ??

    • Reply
      Chef Gary
      August 4, 2018 at 2:10 pm

      Thanks for giving this recipe try! I’d say the biggest difference in what you described is using a Pyrex dish. That will DEFINITELY change the cook time. Since baking is really more science than anything, even the smallest changes to a recipe can be disastrous! Trust me… I know this from experience all too well.

      • Reply
        Mr Gee
        August 5, 2018 at 9:31 am

        FYI – My “save “was successful – we had brownie sundaes last night – SMALL ones, as they are so Super-RICH !! Thnx again !

      • Reply
        Valerie Palmer
        August 11, 2018 at 2:45 pm

        YOU DID NOT ANSWER ABOUT CAKE SETTING VS PRESSURE COOKING?

        • Reply
          Chef Gary
          August 11, 2018 at 6:58 pm

          Sorry for the delay… we’re getting ready for a baby to be born any minute now. I don’t know about the cake setting. I always use the regular 6qt. IP so that anyone can my my recipes. Not sure about some of the others’ functionality.

  • Reply
    Werra Watson
    August 4, 2018 at 6:02 pm

    Chef Gary, any downside to using Milk Chocolate chips instead of the Semi Sweet for those who do not like the bitter chocolate?

    • Reply
      Chef Gary
      August 4, 2018 at 6:27 pm

      I don’t think so. Those should work just fine.

  • Reply
    Werra Watson
    August 5, 2018 at 2:36 pm

    Chef Gary, was it a mistake that I actually weighed my ingredients? In other words when you called for 1/2 cup of Coco that weighs out at 59 grams. 1 cup of flour 140 grams and 1 cup of sugar 200 grams. It came out really dry and wayyyyy too much chocolate. I am used to baking with recipes that have the dry ingredients measured out in grams.

    • Reply
      Chef Gary
      August 5, 2018 at 5:22 pm

      I did not weigh the ingredients, so I’m sure there will be difference. Next time I make them, I will weigh what I use and include that in the recipe for future reference. Thanks for trying them! And the feedback.

  • Reply
    Rebecca Chambers
    August 11, 2018 at 5:40 pm

    Amazing!

  • Reply
    Donna Whitham
    August 13, 2018 at 1:07 am

    We live at 5000 feet. I halved the recipe and made it in our 3 qt IP. I increased the cooking time to an hour and the natural release to 15 minutes because of the elevation and partly because I used an oat flour instead of a wheat flour. I also added a Tbs of espresso powder and a tsp of cinnamon. It came out perfect! Similar to a molten cake! If I could post a photo, I would

  • Reply
    Lisa
    August 18, 2018 at 12:36 am

    Congratulations on your baby!!!!!! Hope all is well and thank you for the brownie recipe!!!!!

  • Reply
    Shannon Alexandra
    August 19, 2018 at 9:33 pm

    Just made these and absolutely best brownies I’ve ever had! Never again will I use stove and box mix! Will give you another reason the extra cook time was worth it. This is first time ever able to cut clean even pieces. Even down to 1/16ths! Was doubtful that 1/16th would be satisfying. But I promise you IT IS!!

    • Reply
      Chef Gary
      August 20, 2018 at 9:23 am

      So glad you liked them Shannon! And thanks for the shares on social media!

  • Reply
    Kelley
    August 20, 2018 at 1:33 pm

    Chef Gary, I’m on a GF diet and made your IP brownies last night and they were simply delicious! Due to my GF diet I made a few changes to your recipe; substitute to Pillsbury’s GF Flour and doubled the baking soda to ensure they raised like a traditional brownie. Your recipe’s definitely a keeper and thanks for sharing!!

  • Reply
    Gerrie
    August 23, 2018 at 4:21 pm

    Hi,
    I haven’t made this yet – but can I add walnuts to it? Oh and what is a “push pan” ? Is it a removable bottom cake pan?
    Thank you!

    • Reply
      Chef Gary
      August 24, 2018 at 8:21 am

      Yes and yes to both of your questions! My wife loves nuts in brownies, but I’m not a fan of nuts in desserts. But it should work in this recipe.

      • Reply
        gerrie
        August 24, 2018 at 12:11 pm

        Thanks ! I hope baby and all are well!!

  • Reply
    gerrie
    August 24, 2018 at 6:50 pm

    These are wonderful!!! I added 1 cup of chopped walnuts and it turned out great! Thanks again!

  • Reply
    sharon venske
    October 3, 2018 at 10:51 am

    what is a push pan,,,I have a spring form pan will that work?

    • Reply
      Chef Gary
      October 3, 2018 at 12:13 pm

      Yes, the same size spring form should work!

  • Reply
    maryam
    October 30, 2018 at 3:38 pm

    can you do two pans on top of each other?

    • Reply
      Gary
      October 31, 2018 at 1:25 pm

      That’s a good question. Sorry, I have no idea!

  • Reply
    Valerie
    November 2, 2018 at 9:39 pm

    I just made these, and they are wonderful. I added about a teaspoon of espresso powder to the dry ingredients. Great recipe!

    • Reply
      Gary
      November 3, 2018 at 7:07 am

      Espresso sounds like a perfect compliment! I might try that next time. Glad you liked them!

  • Reply
    Nina
    November 21, 2018 at 10:25 am

    OMG!!!!!These are so delicious. These made the Thanksgiving dessert table. I just put paper towel and aluminium foil on top, and no moisture. Making second batch now thinking of adding a little coffee. I am also going to try the aluminium sling. To lift it out easier. Thank you for sharing.

  • Reply
    Stephanie
    November 26, 2018 at 11:06 am

    I didn’t scroll down far enough where it says to cook for 50min instead of 60min like it said while adding ingredients in and such, I may do a NR for 5 instead of 10min. Hope it still turns out great, the Dad and bro are supposed to be over later on today so made these and warming up some Turkey leftovers and Mac and Cheese and Asparagus later as well.

    I’ll update once the brownies are done:)

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