Instant Pot Brownies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/12/21
Instant Pot brownies sliced on a plate.
Diana Rattray
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 servings
Nutrition Facts (per serving)
317 Calories
19g Fat
36g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 317
% Daily Value*
Total Fat 19g 24%
Saturated Fat 9g 47%
Cholesterol 57mg 19%
Sodium 125mg 5%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 26g
Protein 4g
Vitamin C 0mg 0%
Calcium 31mg 2%
Iron 2mg 13%
Potassium 108mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Enjoy slices of these Instant Pot brownies as is with rich chocolate ganache and chopped nuts, or use as the base to a brownie sundae.

Ingredients

  • 1/2 cup 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

  • 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:

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot brownies.
    Diana Rattray

  2. 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.

    Place parchment paper in the pan.
    Diana Rattray

  3. In the mixing bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy.

    Beat the butter and sugar until fluffy.
    Diana Rattray

  4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

  5. 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.

    Add the dry ingredients and beat until blended.
    Diana Rattray

  6. With a spoon or spatula, fold in the chocolate chips and chopped pecans.

    Fold the nuts and chocolate chips into the batter.
    Diana Rattray

  7. Spread the batter in the prepared pan and cover with foil.

    Instant Pot brownie batter in the pan.
    Diana Rattray

  8. 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.

    Instant Pot with a pan of brownies; ready to cook.
    Diana Rattray

  9. 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.

    Instant Pot brownies cooked.
    Diana Rattray

  10. 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.

    Chocolate ganache for the Instant Pot brownies.
    Diana Rattray

  11. Slide a knife around the side of the pan to loosen the brownies. Carefully remove the brownies to a plate.

    Instant Pot brownies on a plate.
    Diana Rattray

  12. Spread the chocolate glaze mixture over the top of the brownies, letting some drip down the sides, if desired.

    Instant Pot brownies with ganache topping.
    Diana Rattray

  13. Sprinkle chopped nuts over the wet glaze, if you like. Cool completely.

    Instant Pot brownies on a plate with nuts.
    Diana Rattray

  14. Slice the brownies and serve.

    Instant Pot brownies sliced with strawberries.
    Diana Rattray

  15. Enjoy.

Tips

  • 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.