Instant Pot Brownies

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Decadent, gooey and fudgy brownies made from scratch in the Instant Pot

Prep Time15

Cook Time45

Course: Dessert

Cuisine: American, International

Servings:

Calories: 317kcal

Equipment

1 six quart Instant Pot
1 set measuring cups and spoons or a weighing scale
1 six inch round cake pan or a 6 inch springform pan (please refer blog post for more information)
1 piece of aluminum foil
1 Tall trivet

Ingredients

½ cup butter melted 3.9 oz
¾ cup brown sugar I have used soft brown sugar here
2 eggs
1 tsp Vanilla

Dry mixture-

¾ cup unbleached all purpose flour 3.2 oz
½ cup Dutch process Cocoa 1.3 oz
½ tsp baking soda
½ tsp salt
½ cup dark chocolate chips

For greasing the pan

1 tsp butter

Instructions

Prep work

Gather all your ingredients, weigh them and set aside.

Making the brownie batter

Melt the butter and allow it to come to room temperature. Whisk the melted butter well to smoothen lumps.
To the melted butter, add the soft brown sugar and mix well using a balloon whisk. The mixture should be smooth and lump free.
Now, add the vanilla followed by the eggs. Whisk again until you achieve a smooth and glossy mixture. This took me 2 to 3 minutes and I did this by hand.
In a separate mixing bowl, add the flour, cocoa, baking soda and salt. Whisk thoroughly to evenly distribute the cocoa and soda bi carb into the flour.
Add 1/2 the chocolate chips to the flour mixture and toss well. The chocolate chips should be coated well with the flour mixture.
Now, tip in 1/2 the dry mixture into the wet mix. Gently mix using a folding movement until you see no streaks of flour.
When done, add the remaining dry mixture and gently fold till everything comes together and you see no streaks of flour.
Grease a 6 inch round cake pan generously with a knob of butter. You will need 1 tsp butter for this.
Transfer the batter to the greased pan and even out the top using a silicon spatula. Sprinkle the remaining chocolate chips on the top.
Tap the pan once or twice to get rid of any air bubbles and to even out the batter. Cover the pan snugly with a piece of foil.

Cooking the brownie in the Instant Pot

Insert the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Now, place a tall trivet into the inner pot.
Place the brownie pan on the trivet. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 45 mins.
Allow the cooking cycle to complete. When done, wait for 15 minutes of natural pressure release and then do a quick pressure release.
Let the brownie sit in the pan for 10 minutes before removing. After 10 mins, gently transfer to a cooling rack, slice and serve.

Notes

For a gooey centered brownie, do a quick release pressure as soon as the brownie has finished cooking.
Whole wheat flour is a fantastic option if you are looking for a denser brownie. Simply substitute whole wheat flour in place of the unbleached APF.
Using a tall trivet is very important here. Please read my note on tall trivet in this post to know more.
You may be wondering why the cooking time is higher as opposed to oven baked brownies. It is because an Instant Pot steam bakes your brownie and does not bake it in dry heat.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

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