Instant Pot Brownies

5 from 3 votes

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!

Course:Dessert

Cuisine:American

Prep Time 5

Cook Time 40

Cooling time 10

Total Time 55

Servings people

Calories566 kcal

Author Denise Browning

Cost $ 0.50 per person

Equipment

1 instant pot
1 7-inch springform pan
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

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).

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.

Nutrition

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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.

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