This post contains affiliate links. As an Amazon Affiliate if you purchase through those links I earn a small commission. Thank you!
This easy-to-make recipe for Instant Pot Brownies from scratch will free up your oven when it’s a busy day in the kitchen. And they’re perfect for those days when you need to make dessert for a party or picnic and it’s too hot to cook.
Yeah, these brownies are what you’re looking for. They cook in a 6-inch springform pan form pan that fits right in your instant pot’s inner pot. Fudgy dense and delicious.
Keep Your House Cool bake in the instant pot
Do you know those
While they do take an hour in the pressure cooker they don’t heat up your house.
And you can just plug the pot in outside if you want to cook them up on the patio. Or on the go anywhere.
Try my recipe for the BEST Instant Pot Cheesecake if you’re looking for something totally different. AND totally delicious!
The recipe came from The Foodie Eats and I changed it up just a bit.
I added more salt because I’ve discovered there is something to brownies with a salty tang!
I added more vanilla too. You can add vanilla PASTE or extract to this recipe. Both work fine. I also like to add a dash of vanilla powder just to kick up the vanilla notes.
And I’m cooking them in a 6-inch springform pan instead of a 7-inch push pan. Because it’s what I had.
How to bake in a springform pan in the Instant Pot
Make sure to cover the bottom of the pan with foil so water won’t get bubble up in the bottom of the pan. That’s important.
It’s a very watery environment in the Instant Pot so tent the TOP of the pan with foil too AFTER adding the brownie batter. This keeps the condensation off the top of the brownie.
About your Instant Pot Brownies:
- you need a springform pan OR push pan that fits inside your Instant Pot inner pot
- if you use a springform wrap the bottom in foil to keep any water out
- cover the top of the pan with foil to keep condensation off the top of your brownies
- be sure use a knife to loosen your brownies from the springform pan, so they don’t tear
- you also need the little rack or “trivet” that comes with your instant pot
- Yes, you can eat it while it’s still warm, it’s best that way!
- if you’re using a 7-inch pan the cooking time is reduced to 50 minutes and 10 minutes respectively
- if you want to make them in the Egg Bites Pan use my Instant Pot Brownie Bites recipe instead!
- if you want to try something different try the Ultimate Gluten Free Cheesecake Brownies
This is the Instant Pot I Currently use and can Recommend
If you love brownies try my other recipes:
Instant Pot Brownies
Rich Fudgy Brownies in the Instant Pot? YES, YOU CAN! These are quite possibly the best brownies I've ever eaten, and I know they're the best I've ever made. For THIS recipe I use a 6-inch springform pan if you're using a 7-inch pan cook on manual for 50 minutes and natural release for 10 minutes.
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3/4 cup flour
- 1/2 cup Cocoa Powder, I used regular cocoa powder not dutch
- 1 tsp kosher salt, use less if you prefer
- 1/2 tsp baking pwoder
- 1 cup chocolate chips
- set up your instant pot, add one cup of water, and the cooking rack to the pot
- lightly grease a 6-inch springform pan, and cover the bottom in foil if needed
- cream the butter and sugar together
- add the eggs, one at a time, mixing well after each addition
- then blend in the vanilla
- in a separate bowl stir together the flour, cocoa, salt, and baking powder
- stir the dry ingredients into the butter and eggs
- stir just until combined
- stir in the chocolate chips
- put in the prepared pan
- cover with foil and set on the rack in the instant pot
- put the lid in place, set to sealing
- press manual, and then 55 minutes
- once the timer goes off let the pot natural release for 15 minutes
- carefully remove from the pot and wipe any water off the top of the foil
- remove all foil and let cool 10-15 minutes
- carefully run a knife around the brownie to help it release
- open pan and let the brownie cool OR eat it while it's warm
Serving Size12 servings
Amount Per Serving Calories 260Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 51mgSodium 268mgCarbohydrates 34gFiber 2gSugar 25gProtein 3g
This nutrition information was calculated using a computer program, results may vary.
- Fresh Strawberry Bread
- Easy Sausage Frittata Recipe
- Easy Cinnamon Swirl Bread
- 2/1 Double Decker Carrot Cake Cheesecake
- Mississippi Pot Roast
- Sausage Tortellini Soup
- spinach stuffed chicken Breast
- Garlic Knots
- Fresh Strawberry Scones with Lemon Glaze
- Chicken Taco Soup
- Chicken Fajita Casserole
- Best Antipasto Salad: Teen Approved
- Easy Chicken Piccata
- Simple Peasant Bread
- Chicken Pot Pie Soup
- Buffalo Chicken Air Fryer Egg Rolls
23 thoughts on “Dense and Fudgy Instant Pot Brownies”
These look wonderful Laura!
Thank you Jane!!
Dutch process or natural cocoa?
Regular cocoa powder is what I used, not Dutch Process. : )
Laura….did you intend that we take up a steady diet of these fabulous little wedges of magic? If so I am fully compliant.
NO! I need my pants to fit and the instant pot brownies are working AGAINST that goal!
I’m making these right now!
Please confirm the cook time of 55 minutes. That seems way too long. A cheesecake cooks in the instant pot in 25 minutes. And brownies cook in a regular oven in 20-30 minutes. How can 55 minutes be correct for this recipe?
Yes I can confirm that the cook time for these Instant Pot Brownies is correct!
Mine came out very very not done lol. Any ideas?
Interesting! I’ve never had it super gooey! Once we cut the cook time short and it wasn’t done but that was my fault.
Was it tented? Did any moisture get in while cooking?
So tented? Not covered tightly with the foil?
I cover it and leave a little space at the top but then do seal the edges. So tented but sealed.
Very easy and good! Very chewy, I may need to leave in additional 5 min! But otherwise delicious!!
All I can say is “OMG, OMG”! These are so great! Very additive as well. I have a IP Mini 3 qt and used a 6×3 push pan. Turned out great! I would say that I’ll probably cook it about 2 more minutes as the middle was still somewhat too “gooey”, though I still “tested” it anyway. 🙂 🙂 My granddaughter will love this…probably my grandson as well though he’s not much into chocolate as she is. I think I’ll try it again and add some walnuts and leave out the chocolate chips (I used semi-sweet chips). Really like that it is not too sweet…used a cocoa blend that I got from KAF. Thanks for such a great recipe!
Just took them out and the verdict is still out but they look amazing.
These were amazing – I hope they freeze or I am going to be on the exercise bike for a month
Omg so yummy! My new favorite brownie recipe. Like I’m wondering if I can stack two pans in there to cook more at once. Thank you for sharing!
I have an off brand “Instant Pot”. When you say set to manual what does that mean? High pressure or med?
I’m not sure what your choices are. Manual is the setting you use to choose your pressure setting and timing. I always cook on high pressure. I will amend the post to reflect your questions. Thanks so much!
These look absolutely divine!!
Mine are definitely not cooked..can it be because I used coconut oil instead of vegetable oil?
That is a distinct possibility. Did you happen to use a smaller pan? You can just put it back in a cook another couple of minutes. Your IP may be a different version than mine!