Instant Pot Fudgy Chocolate Brownies are my secret for a last minute dessert that still feels special. If you love rich, gooey brownies but hate heating up your whole kitchen, this method is going to be your new go to. I use a sturdy 7 inch pan and a simple pot in pot setup, and it always bakes up fudgy with those shiny tops we all want. If you need a dependable Instant Pot, I’ve had great results with this one right here. Keep reading, because I’m sharing the exact steps, little tricks, and how to avoid common pitfalls so your batch turns out perfect every time.
Why Use the Instant Pot for Brownies?
Brownies in a pressure cooker sounds a little wild at first, but hear me out. The Instant Pot creates a steamy, gentle heat that gives you ultra moist brownies with a dense, fudgy center. No dry edges, no overly crisp top. It’s pure comfort in every bite.
There’s also the convenience factor. No preheating an oven, no worrying about hot spots, and no waiting around forever. Plus, the pot in pot method means easy cleanup and fewer dishes. When I’m short on time or just don’t want to fuss, this setup is a lifesaver. If you enjoy Instant Pot desserts in general, try this creamy beauty later on too, it’s another reader favorite: Instant Pot Triple Citrus Cheesecake.
The flavor is fantastic as well. Because the heat is gentle, the chocolate notes bloom and stay mellow rather than turning bitter. And if you’re into gluten free treats, I’ve tested a few options like these deliciously fudgy gluten free brownies that absolutely satisfy a chocolate craving.
All of this makes it easy to return to this method again and again. When I say this is my go to, I mean it. I’ve made this Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe for weeknights, birthdays, and even a midnight snack or two.
The Process of Making Instant Pot Brownies
Let me walk you through exactly how I make these. It’s simple and very forgiving, which is why I’m convinced anyone can nail this. You’ll melt the butter and chocolate together, whisk in a few pantry staples, pour into a lined pan, and let the Instant Pot do its thing.
Ingredients and Setup
- 1 stick unsalted butter, plus extra for greasing
- 1 cup semi sweet chocolate chips or chopped chocolate
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- Optional: 1/2 cup chocolate chunks or nuts
- 1 cup water for the Instant Pot
- 7 inch round pan (springform or push pan), trivet, and foil sling
Steps I follow every time:
1. Grease the pan and line the bottom with parchment. Butter the parchment too. This makes lifting clean slices a breeze.
2. Melt butter and chocolate together until smooth. You can do this in the microwave in short bursts or on the stovetop. Let it cool slightly.
3. Whisk eggs, sugars, and vanilla until glossy. Stir in the melted chocolate mixture.
4. Sift in flour, cocoa, and salt. Fold gently until just combined. Add any mix ins now.
5. Pour batter into the prepared pan. Cover tightly with foil to prevent condensation from dripping onto the batter.
6. Add 1 cup water to the Instant Pot. Set the trivet inside. Place the pan on the trivet using a foil sling for easy lift out.
7. Cook on High Pressure for 35 minutes. Let pressure naturally release for 10 minutes, then quick release any remaining pressure.
8. Lift out the pan, remove the foil cover, and let the brownies cool at least 20 to 30 minutes before slicing. They’ll set up as they cool.
If you like deeper chocolate desserts, you might enjoy this moist Instant Pot cake too: Irresistibly Moist Instant Pot Chocolate Cake. It uses a similar pot in pot method, and it’s a great “practice round” for getting comfortable with the steamy environment and timing.
“I tried your Instant Pot brownies last weekend and my family devoured them in one sitting. Never thought I’d prefer pressure cooker brownies to oven ones, but the fudgy texture was perfect and zero dry edges.”
For more quick weeknight confidence with your pressure cooker, check out these helpful Instant Pot dinners and sides that use the same basics: Instant Pot Recipes. And if you want a fun breakfast idea to use the trivet and pot in pot, these Instant Pot egg bites are a hit with kids and grown ups.
Tips for Perfect Brownies Every Time
- Use quality chocolate. Real chopped chocolate melts silkier than chips, but both work. Better chocolate equals better brownies.
- Don’t overmix once the flour goes in. Fold gently just until you don’t see streaks.
- Foil is your friend. Covering the pan tightly keeps steam out and prevents a soggy top.
- Don’t skip the parchment. It helps you lift the brownies out cleanly.
- Natural release matters. Give the brownies at least a 10 minute rest under pressure. It helps set the crumb so it stays fudgy.
- Let them cool before cutting. Warm brownies are fragile. A 20 to 30 minute cool helps them slice like a dream. For super clean edges, chill for 30 minutes.
- Adjust for height and pan type. A deeper pan might need 3 to 5 extra minutes. If your kitchen runs cooler, give an extra minute or two.
- Tune sweetness and cocoa. Swap a tablespoon of flour for an extra tablespoon of cocoa for a darker bite, or add a touch more brown sugar for extra moisture.
These basics keep your Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe reliable every single time. If you prefer a twist, try my nutty, fruit spiked variation next time: Paleo Peach Walnut Brownies. It’s a fun change of pace and works with pressure cooking too.
Common Mistakes to Avoid
Too much water in the Instant Pot. Stick to 1 cup in a 6 quart model. Adding more can over steam the pan and mess with cook time.
Wrong pan size. A 7 inch pan is the sweet spot for most pressure cookers. A smaller pan will make the center too thick, so you’ll need extra time. A larger pan spreads the batter and can underwhelm the fudgy factor.
Skipping foil. Steam dripping on the batter can make the top gummy. Keep it covered and tight.
Overmixing. Stirring aggressively after adding flour builds gluten and makes a tough bite. Fold gently just until mixed.
Quick release right away. Brownies need that short natural release to finish cooking gently. If you quick release immediately, they can sink in the center.
For more comfort food wins with your pressure cooker, these cozy recipes are excellent practice for timing and release methods: Instant Pot Broccoli Cheddar Soup and Instant Pot Chicken Noodle Soup. Both are perfect for learning the feel of natural vs. quick release and how they affect texture.
Helpful Tools and Accessories for Instant Pot Baking
Here’s what truly helps this Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe shine. A 7 inch springform or push pan gives you the perfect height and slice. A trivet with handles makes lifting safer, but a simple foil sling works fine too. Parchment rounds are a cheap upgrade for neat edges and easy removal.
A digital scale is optional but very handy if you bake often. It keeps measurements consistent and results predictable. Nonstick spray or softened butter for the pan is essential so the brownies don’t stick. A silicone lid or an extra piece of foil is useful for covering leftovers without trapping moisture on the top.
If you enjoy baking in the Instant Pot beyond brownies, try this creamy showstopper next: Instant Pot Pumpkin Cheesecake. Same tools, different flavors, and the pot in pot setup works beautifully.
And for a fun, shareable dessert that uses a similar method and brings the wow factor, this pull apart treat is delicious: Instant Pot Monkey Bread.
One more taste tip. A small pinch of espresso powder deepens the chocolate flavor without making it taste like coffee. It’s optional, but it gives this Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe that little bakery style edge.
Common Questions
Can I make these brownies without eggs?
Yes. Replace each egg with 3 tablespoons aquafaba or 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Texture will be a bit softer, but still fudgy.
What if I only have a 6 inch pan?
You can use it, but the batter will be thicker. Add 5 to 8 minutes to the pressure cook time and check doneness. Let it naturally release for at least 10 minutes.
How do I know when they’re done?
The center should look set but glossy, and a toothpick will come out with moist crumbs, not raw batter. They firm up more as they cool.
Can I double the recipe?
Not in a 7 inch pan. You’d need a larger pan and a bigger cooker. It’s better to make two batches back to back.
How do I store and reheat?
Keep brownies covered at room temperature for 2 days or refrigerate up to 5. Warm slices for 10 to 15 seconds in the microwave for that just baked feel.
Brownie Bliss, Fast and Foolproof
If you’ve ever struggled with dry edges or overbaked centers, this method will win you over. The steam powered environment makes each bite soft and rich, and you don’t even need to heat your oven. With a lined pan, tight foil cover, and a quick natural release, the Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe becomes a reliable treat you can make on a whim. For extra ideas and technique tips, I like how these guides walk through the method in different ways: Instant Pot Brownies Easily Made from Scratch – The Foodie Eats and Instant Pot Fudgy Chocolate Brownies | The Kitchn. Give it a go tonight, then come back and tell me how your batch turned out. I’m betting you’ll keep this Deliciously Easy Instant Pot Fudgy Chocolate Brownies Recipe in your dessert rotation. 
Instant Pot Fudgy Chocolate Brownies
Ingredients
For the Brownie Batter
- 1 stick unsalted butter, plus extra for greasing Use for greasing the pan and for melting
- 1 cup semi sweet chocolate chips or chopped chocolate Quality chocolate enhances flavor
- 2 large eggs, room temperature Large eggs work best
- 3/4 cup granulated sugar
- 1/4 cup brown sugar Adds moisture and flavor
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour Do not overmix after adding
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt Enhances sweetness
- 1/2 cup chocolate chunks or nuts Optional mix-ins
For Cooking
- 1 cup water for the Instant Pot Essential for pressure cooking
- 1 7 inch round pan (springform or push pan) For baking the brownies
Instructions
Preparation
- Grease the pan and line the bottom with parchment. Butter the parchment too.
- Melt butter and chocolate together until smooth, cooling slightly afterward.
- Whisk eggs, granulated sugar, brown sugar, and vanilla until glossy. Stir in the melted chocolate mixture.
- Sift in flour, cocoa, and salt. Fold gently until just combined. Add any optional mix-ins.
- Pour batter into the prepared pan and cover tightly with foil.
Cooking
- Add 1 cup of water to the Instant Pot and set the trivet inside.
- Place the pan on the trivet with the foil sling for easy removal.
- Cook on High Pressure for 35 minutes. Let pressure naturally release for 10 minutes, then quick release any remaining pressure.
- Lift the pan out, remove the foil cover, and let brownies cool for at least 20 to 30 minutes before slicing.
