Instant Pot brownies made with just 3 ingredients in 45 minutes. They are moist and fudgier than these easy homemade brownies baked in the oven. Serve topped with chocolate ganache and berries or with ice cream. So easy and delish!
Raise your hand if you are crazy for brownies? I have both hands up waving frenetically!
Because my husband and kids love them too, these Instant Pot Brownies from Mix (yes… and no one will ever notice) will be the perfect dessert for our Valentine’s Day!
As this brownie recipe wasn’t scrumptious enough, I intend to pour some more love on a velvety and creamy chocolate ganache!
Of course, berries make the perfect garnish… so instead of having chocolate-covered strawberries, we will have brownies topped with ganache and berries! 😉
I ain't kidding folks, these are the best brownies ever!
Why Making Brownies in the Instant Pot?
If you think about all the pros below, you will start to make your brownies in an instant pot from now on. See below:
- Easy to make: It is one of those instant pot recipes that are easy to make from the mix with just 3 ingredients.
- Fudgy texture: Moist, dense, and even fudgier than oven-baked brownies. No cakey brownies allowed! J
- Convenient: Unlike the oven, they do NOT heat up your kitchen in the summertime.
- Hassle-free: If you live in a dorm, a small space without an oven, or are traveling, you can make these Instant Pot brownies without hassle.
- Versatile: You can enjoy them dusted with cocoa powder or powdered sugar, topped with chocolate ganache and berries, with a dollop of whipped cream, or with a scoop of ice cream.
Ingredients and Substitutions
You’ll only need 3 ingredients for making this fudgy brownie recipe. But if you want to go farther, you can top them with ganache. If that is the case, you’ll need 2 extra ingredients.
For the fudgy brownies:
- Brownie mix: I use Betty Crocker Fudge Brownie Mix, but feel free to use your favorite mix. However, you can make it from scratch and follow the directions in the recipe to cook it in the Instant Pot. If you are on a keto or gluten-free diet, buy the mix accordingly!
- Butter or oil: Use whatever the package calls for. If adding oil, use a mild oil such as vegetable oil, olive oil, or avocado oil. If butter, make sure to use a good-quality one such as European butter that has little or no water compared to American butter. Fat is key to making rich fudgy brownies.
- Eggs: They must be at room temperature. For then, either placed them inside of a cup or bowl filled with lukewarm water for 5-10 minutes or remove your eggs from the fridge 30 minutes before baking.
Of course, you are welcome to add either chocolate chips (½ cup) or chopped nuts (¼- ½) to the batter if your mix doesn’t come with either. You can also mix 1 teaspoon of vanilla extract into the batter.
For the chocolate ganache:
- Heavy cream: Although half-and-half with work as well, it will make a less thick and creamy topping. Add a little than the amount required for heavy cream!
- Chocolate: You can use either milk chocolate chips or chopped chocolate (or dark or bittersweet if you prefer).
How to make Instant Pot Brownies
STEP 1: Prepare the brownie batter
In a large bowl (microwave-safe), melt butter in the microwave in 20-second increments. If using oil, skip this step! SEE PIC. 1
Whisk in the eggs, one at a time. Using a spatula, mix in the brownie mix, but do NOT overmix. Reserve! SEE PICS. 2 & 3
STEP 2: Prepare the pan
Grease a 7-inch springform pan with nonstick cooking spray. Then, line the bottom with parchment paper and pour the batter in. SEE PIC. 4
Cover the prepared pan loosely with aluminum foil. This will prevent any excess moisture (steam from the Instant Pot) from dripping in the pan. SEE PIC. 5
STEP 3: Cook the brownies in Instant Pot
Next, pour a cup of water into a 6 or 8-qt Instant Pot, position the trivet, and then place the covered pan on top of the trivet.
Lock the lid. Select the CAKE button and press START, setting the timer to 40 minutes at high pressure. But if your Instant Pot doesn’t have that function, set the timer manually. SEE PIC. 6
STEP 4: Release the pressure
Once cook time is over, wait 10 minutes and release the pressure manually. Using silicone mitts, remove the cake pan and then the foil. SEE PIC. 7
Using a plastic knife, gently pass it around the edges of the brownie pan. Release the spring and remove the ring. Let the brownies cool for at least 10 minutes.
STEP 5: Make the ganache (OPTIONAL)
Meanwhile, place the chocolate into a medium bowl (heat-resistant) and reserve. SEE PIC. 8 In a separate microwave-safe bowl, heat the heavy cream until hot, but not boiling (about 40-60 seconds).
Pour the cream over the chocolate and let sit for about 30 seconds. Stir until smooth! SEE PIC. 9
STEP 6: Garnish
Pour the ganache on top of the brownie cake, making sure to drip on the sides (use a metal spatula to smooth the top and bring the ganache to drip on the edges). Garnish with berries and mint leaves!
What to Serve with Pressure Cooker Brownies
There is more than one way to serve these Instant Pot brownies. It is up to you!
Here are a few suggestions:
- Topped with ganache and berries
- Dusted with cocoa powder or powdered sugar
- With a scoop of ice cream
- With whipped cream and berries
Tips for Making Instant Pot Brownies from Mix
- If adding dark chocolate chips or chopped nuts, mix them with the dry mix before stirring in the wet ingredients. This will ensure they won’t sink to the bottom.
- I use a 7-inch springform pan that fits in a 6 or 8 quart Instant Pot. But you can use a 6 or 7 inch Fat Diddio pan or an oven-safe baking dish that fits easily in the Instant Pot.
- Room Temperature eggs: For best results, remove the eggs from the fridge 30 minutes before baking, or place them into a bowl with lukewarm water for 5-10 minutes.
- Use the type and amount of fat called in the package. Fat is key for the best fudgy Instant Pot brownies!
- Never overmix the batter: Mix the brownie-mix just enough to combine, reducing air-bubble formation in the batter so the brownies can become dense.
- Grease and line the pan: For an easy release of brownies, grease the pan well and also line the bottom of the pan with parchment paper.
- Cover the pan with foil in order to prevent moisture from dripping onto the brownie batter.
- Check for doneness: If brownie batter doesn't look cooked at the end of 40 minutes, put the foil back and cook for extra 5 minutes or so, depending on how underdone it looks.
- Rest before serving: Make sure to let the brownies cool for 10 minutes after cooking or before either slicing or garnishing them.
- If your Instant Pot doesn’t have a cake button, pressure cook on Manual or at High Pressure for 40 minutes.
- Do not forget to pour 1 cup of water inside the pot of the electric pressure cooker. The water will create steam along with the pressure to cook the brownies.
How to Calculate Cook Times for Different Brownie Mixes
If you making brownies in the Instant Pot either from scratch or using a store-bought brownie mix, you can adjust the pressure cook time easily. See how!
There are two factors to take into account to figure out the correct time:
- The Size of Pan: Most packages set the bake time for an 8" x 8" pan, or a 9" x 13" pan. If you're using a 7-inch cake pan, increase the cooking time by 5 minutes so the batter cooks through.
- Texture: The oven uses dry heat to bake brownies while an Instant Pot uses 'steam'. Because steam, a wet cooking method, adds more moisture to the texture of the batter, add another 5 minutes to cook that off and check the doneness.
Here is a ‘Time Calculation Formula’: Suggested bake time on the brownie mix box or “from scratch” recipe + 5 minutes for pan size adjustment + 5 minutes for moisture adjustment.
Example: If your brownie mix package says to bake the brownies in an 8 x 8-inch pan for 30 minutes but you’re using a 7-inch springform pan, add 5 minutes for the different cake pan + extra 5 minutes for cooking the brownies in the IP instead of baking in the oven. The total time would be 40 minutes (30 + 5+5).
Frequent Asked Questions
What makes chocolate brownies fudgier?
A higher fat-to-flour ratio makes brownies fudgier! In this recipe, the steam cooking method adds to the fudgyness of the brownies.
What if I don't have a 3" trivet to make Instant Pot brownies?
You can find a 3" trivet on Amazon for just over $5.
If you don’t want to buy one, no worries! You can use the trivet that comes with your Instant Pot which would sit close to the water but it will cause the brownies not to rise as it should.
In this case, for thick brownies double our easy recipe and cook the batter for a little longer, in increments of 5-10 minutes (do NOT assume the double batter would cook in double of the time).
Or use a deep cake pan that you can invert and raise the distance between the water that sits in the bottom of the pot and where the cake pan will be placed on.
Wouldn't it be quicker to cook them in the oven?
Yes, it may be quicker but the brownies won’t be as fudgy!
Why is the cooking time longer than when I make brownies in the oven?
First because the cake pan for the Instant Pot is deeper. Second, the Instant Pot uses steam to cook carrying moisture and taking longer to cook.
Can I make this Instant Pot brownies recipe gluten-free?
Yes! Just buy a gluten-free brownie mix and follow the instructions on the package to prepare the batter. Then cook the brownies in the Instant Pot following our recipe.
Storage
Store Instant Pot brownies into an airtight container or covered with plastic wrap at room temp for about 3 to 4 days.
Reheat in the microwave for 20-30 seconds right before serving (without the ganache).
Other chocolate desserts to enjoy:
- Valentine’s Brownies Recipe
- Chocolate Lava Mug Cake (for one)
- Baked Oats Recipe (healthy)
- Nutella Stuffed Cookies
- Chocolate Fondue
- Brigadeirao
- Mocha Brownies
★ Did you make these Instant Pot Brownies? Please give it a star rating below! ★
PIN & ENJOY!
Instant Pot Brownies
Equipment
- Mixing bowls
- 1 microwave
Ingredients
For the Instant Pot brownies:
- 18- ounce brownie mix I use Betty Crocker Fudge Brownie Mix, but you can use any 16-ounce or 18-ounce fudgy brownie mix. Dark chocolate brownie mixes have less sugar! Use a keto or gluten-free mix if you are on one of those diets.
- 8 tablespoon unsalted melted (or 1 stick). But you can use ½ cup of vegetable oil or whatever the package calls for.
- 2 large eggs room temperature
For the chocolate ganache (OPTIONAL):
- ¾ cup semi-sweet chocolate chips or a chocolate bar chopped up into bits (it can be dark or milk chocolate if you prefer
- ¾ cup heavy whipping cream
Garnish:
- Assorted berries fresh
Instructions
- Prepare the brownie batter: In a large bowl (microwave-safe), melt butter in the microwave in 20-second increments. If using oil, skip this step!
- Whisk in the eggs, one at a time. Using a spatula, mix in the brownie mix, but do NOT overmix. Reserve!
- Prepare the pan: Grease a 7-inch springform pan with nonstick cooking spray. Then, line the bottom with parchment paper and pour the batter in.
- Cover the prepared pan loosely with aluminum foil. This will prevent any excess moisture (steam from the Instant Pot) from dripping in the pan.
- Cook the brownies in Instant Pot: Next, pour a cup of water into a 6 or 8-qt Instant Pot, position the trivet and then place the covered pan on top of the trivet.
- Lock the lid. Select the CAKE button and press START, setting the timer to 40 minutes at high pressure. But if your Instant Pot don’t have that function, set the timer manually.
- Release the pressure: Once the cooking time is over, wait 10 minutes and release the pressure manually. Using silicone mitts, remove the cake pan and then the foil.
- Using a plastic knife, gently pass it around the edges of the brownie pan. Release the spring and remove the ring. Let the brownies cool for at least 10 minutes.
- Make the ganache (OPTIONAL): Meanwhile, place the chocolate into a medium bowl (heat-resistant) and reserve. In a separate microwave-safe bowl, heat the heavy cream until hot, but not boiling (about 40-60 seconds).
- Pour the cream over the chocolate and let sit for about 30 seconds. Stir until smooth!
- Garnish: Pour the ganache on top of the brownie cake, making sure to drip on the sides (use a metal spatula to smooth the top and bring the ganache to drip on the edges). Garnish with berries and mint leaves!
Recipe Video
Recipe Notes
- If adding dark chocolate chips or chopped nuts, mix them with the dry mix before stirring in the wet ingredients. This will ensure they won’t sink to the bottom.
- I use a 7-inch springform pan that fits in a 6 or 8 quart Instant Pot. But you can use a 6 or 7 inch Fat Diddio pan or an oven-safe baking dish that fits easily in the Instant Pot.
- Room Temperature eggs: For best results, remove the eggs from the fridge 30 minutes before baking, or place them into a bowl with lukewarm water for 5-10 minutes.
- Use the type and amount of fat called in the package. Fat is key for the best fudgy Instant Pot brownies!
- Never overmix the batter: Mix the brownie-mix just enough to combine, reducing air-bubble formation in the batter so the brownies can become dense.
- Grease and line the pan: For an easy release of brownies, grease the pan well and also line the bottom of the pan with parchment paper.
- Cover the pan with foil in order to prevent moisture from dripping onto the brownie batter.
- Check for doneness: If brownie batter doesn't look cooked at the end of 40 minutes, put the foil back and cook for extra 5 minutes or so, depending on how underdone it looks.
- Rest before serving: Make sure to let the brownies cool for 10 minutes after cooking or before either slicing or garnishing them.
- If your Instant Pot doesn’t have a cake button, pressure cook on Manual or at High Pressure for 40 minutes.
- Do not forget to pour 1 cup of water inside the pot of the electric pressure cooker. The water will create steam along with the pressure to cook the brownies.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Stephanie says
Added a 1/2 cup chopped walnuts and mini chocolate chips and cooked exactly as written. These are the most decadent fudge brownies ever! Thanks for the recipe; will definitely make these again!
Denise Browning says
Hi Stephanie! I am so glad to hear you enjoyed our Instant Pot Brownies. It is indeed a versatile recipe with room for customization like you did.