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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 Gary White


  • ½ cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ tsp. baking powder
  • ½ 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 ½ 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, take foil off and allow brownies to cool in the pan for about 10 minutes before removing from pan.
  • 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.
  • You can find a 3″ trivet on Amazon for just over $5. We haven’t tested the recipe with the trivet that comes with the Instant Pot as it would sit so close to the water. Several readers have told us that using the trivet that came with their pot worked for them, but their brownies did not rise quite as much and were a bit denser. Other readers have used a small pan turned upside down to elevate their pan.
  • To make these gluten-free, swap the flour for Bob’s Red Mill 1 to 1 Gluten-Free Flour. They will be slightly softer in the center, but otherwise delicious. We recommend letting the batter sit for 5 to 10 minutes before cooking when using gluten-free flour.
  • Why is the cook time so much longer than when I make brownies in the oven? 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.


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