When the weather is sweltering and you crave something chocolate, the Instant Pot is an excellent oven alternative that leaves your kitchen cool and comfortable. The Instant Pot also saves precious oven space when you're making a big dinner and the racks are filled with other dishes. This recipe makes a rich, nut-studded batch of scrumptious brownies that you slice and serve by the wedge.
Add 15 to 18 minutes to the total cooking time to allow for pressure buildup and release. If you are using another brand or type of pressure cooker, consult the manufacturer's manual and adjust accordingly.
- 8 tablespoons (1 stick) unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (3 1/2 ounces) all-purpose flour
- 1/2 cup unsweetened cocoa powder (natural, not Dutch process)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup semisweet chocolate chips
- 1/2 cup chopped pecans (plus more for garnish, if desired)
- For the Ganache:
- 3 ounces semisweet chocolate (broken into pieces)
- 1/4 cup heavy cream
Gather the ingredients.
Spray a 7-inch round baking pan with cooking spray. Cut a sheet of parchment paper to fit into the bottom of the pan and spray it lightly.
In the mixing bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt; blend thoroughly with a spoon or whisk. Add the dry ingredients to the butter-egg mixture and beat on low speed just until blended.
With a spoon or spatula, fold in the chocolate chips and chopped pecans.
Spread the batter in the prepared pan and cover with foil.
Add 1 1/2 cups of water to the Instant Pot inner pot and put a baking sling in the pot. Place the pan on the sling.
Secure the Instant Pot lid and ensure the steam release valve is in the sealing position. Choose the pressure cook function (or manual on older models), high pressure, and set the time to 40 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the valve to venting to release the remaining steam. Lift the pan of brownies out, remove the foil, and set the pan on a rack to cool.
When the brownies are cool, prepare the chocolate ganache glaze. Place the semisweet chocolate in a bowl and set aside. Pour the heavy cream into a saucepan. Place the pan over medium heat and bring the cream to a boil. Pour the cream over the semisweet chocolate; stir until the chocolate has melted and the mixture is smooth.
Slide a knife around the side of the pan to loosen the brownies. Carefully remove the brownies to a plate.
Spread the chocolate glaze mixture over the top of the brownies, letting some drip down the sides, if desired.
Sprinkle chopped nuts over the wet glaze, if you like. Cool completely.
Slice the brownies and serve.
- If you are using a 6-inch pan instead of a 7-inch, reduce the cooking time to 35 minutes.
- If you don't have a silicone sling, you can make one by putting a trivet in the pot and placing a long, folded sheet of foil on top that extends above the pan. This will make it easier to lift the pan out when the brownies are ready.