Instant Pot Brownies Made From Scratch

These moist & fudgy Instant Pot brownies are easy to make from scratch. Enjoy with some vanilla ice cream for a perfect dessert!

This brownie recipe is so easy to make from scratch in the instant pot. These are the most moist, dense and rich brownies that you will probably ever have. This is the reason we love them. Even a little piece of this brownie goes a long way. These brownies are a chocoholics dream come true!

I first tried these brownies on Valentine’s Day in 2019 and shared them on my Instagram stories. I got so many requests for the recipe, and I definitely did not mind making it again to share here so you all enjoy it, too!

If you want to make gluten-free brownies, check out my Almond Flour Brownies recipe.

Watch How to Make Instant Pot Brownies Made From Scratch

Why make Brownies in the Instant Pot?

I know you can make brownies in the oven, and are wondering why make them in the instant pot!

The first reason for me is that the texture of these steamed brownies is so different than oven-baked brownies. They are so moist, dense, and fudgy. We love the oven-baked one’s, but these were also loved by the whole family.

Brownies are so different than cakes. We don’t want them to rise much, and dense and moist is a good thing. Hence, the instant pot steaming works great. I have still not converted to liking cakes made in the instant pot. Let’s see when that happens.

I am in California, so there is not a big difference for me. However, for people living in hot areas where they don’t want to turn on the oven in summer, this is a perfect way to enjoy this delicious dessert. Or maybe if you don’t have access to an oven, maybe you are traveling with your Instant Pot or your kitchen is being renovated. That is the time your instant pot can come in handy to satiate your sweet tooth.

How to make the best fudgy Instant Pot Brownies?

Let’s start with gathering the ingredients. It is best to have all the ingredients ready before you start mixing.

I tried this recipe with semi-sweet chocolate chips and milk chocolate chips. My family enjoyed the semi-sweet chocolate chips much more. But feel free to take your pick.

• Melt half a cup of chocolate chips in the microwave. Heat for 30 seconds, then at 15-second intervals until smooth.
• In a large bowl, mix melted butter & sugar. Stir until smooth, when the sugar is well combined with the butter.
• Mix in the eggs and vanilla extract. Then add the melted chocolate & mix again.

• Fold in the all-purpose flour, cocoa powder, baking powder, and salt. Do not over-mix.
• Add a quarter cup of chocolate chips and fold them in the batter.

• Grease a 6-inch cake pan with some melted butter (or another cake pan that fits in the pressure cooker). Line a parchment paper on the bottom of the cake pan. I used the 6″ Fat Diddio pan with a removable bottom as that fits easily in the instant pot and also makes it super easy to take out the brownie once it is cooked.
• Transfer the batter to a greased cake pan. Top with the remaining quarter cup chocolate chips.

• Now, we want to cover the cake pan with a paper towel and then a foil so the steam does not go into the brownie. You can also prepare an aluminum foil sling to easily take the cake out once it is cooked. I skipped it when making this brownie and used the trivet handles to remove the cake pan.
• Add water to the instant pot steel insert. Place a trivet and the covered cake pan on the trivet. Close the lid with the vent in the sealing position. Cook on manual or pressure cooker mode at high pressure for 35 minutes. When the pressure cooker beeps, let the pressure release naturally. (Note: I have tried this recipe with high pressure for 30, 35, and 40 minutes, and all worked well. Some readers reported that the brownie was not cooked in 30 minutes, so feel free to pressure cook for 40 minutes).

• Carefully take the cake pan out using mitts. Remove the foil and paper towel. Let the brownie rest on the counter for about 10 minutes.

• Check that it is done (insert a clean knife or toothpick at the center of the brownie, which should come out clean). Run a knife around the edges of the brownie.

• Then, carefully remove the brownie from the cake pan. I placed the cake pan on a can of coconut milk, and the sides slid out like a charm. Then, as we added the parchment paper at the bottom, it came off very easily, too.
• Slice and serve warm with vanilla ice cream. Enjoy!

In my opinion, brownies are no good without ice cream 😉

You will love these Brownies

✓ they are easy to make from scratch with minimal ingredients

✓ they are so moist, dense and fudgy

✓ do not heat up your kitchen

✓ perfect to enjoy with a scoop of vanilla ice cream!

These brownies are perfect for an easy dessert. You will most likely have all the ingredients at home, so just give it a try!

If you want to try another delicious cake in the instant pot, check out this Lava Cake, Orange Semolina Cake.