A slice of brownie on a white plate.

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 200kcal
Author The Foodie Eats


  • 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


  • 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.
  • In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.
  • 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.
  • Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.
  • Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Cover pan with aluminum foil. This will keep out moisture. 
  • 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. 
  • Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.
  • Serve warm with vanilla ice cream!


Store cut brownies in an airtight container at room temperature for 1 to 2 days. A full pan's worth, uncut, can be stored for as long as 4 days, or in the freezer for 3 months.


Calories: 200kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 120mg | Potassium: 134mg | Fiber: 1g | Sugar: 16g | Vitamin A: 215IU | Calcium: 23mg | Iron: 1.5mg