Go Back

Instant Pot Chocolate Cake

A quick and moist chocolate cake made in the Instant Pot, perfect for satisfying late-night cravings without the hassle of the oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
Wet Ingredients
  • 2 large eggs room temperature
  • 1/2 cup oil vegetable oil works best
  • 1/2 cup milk
  • 1 tsp vanilla extract optional for added flavor
Optional Add-ins
  • 1/2 cup chocolate chips for extra fudginess
  • 1 pinch espresso powder enhances chocolate flavor

Method
 

Preparation
  1. Grease a 7-inch round cake pan or springform pan thoroughly.
  2. In a bowl, mix all dry ingredients together.
  3. In a separate bowl, combine wet ingredients and whisk together.
  4. Fold wet ingredients into dry ingredients until just combined. Be careful not to overmix.
  5. If using chocolate chips or espresso powder, fold them in carefully.
Cooking
  1. Pour the batter into the prepared cake pan and bang the pan on the counter to release air bubbles.
  2. Set up the Instant Pot with the rack insert and add 1 cup of water.
  3. Place the cake pan inside the Instant Pot.
  4. Seal the lid and set to 'Pressure Cook' on high for 35 minutes. Allow natural release for 15 minutes.
  5. Open the Instant Pot and let the cake cool before serving.

Notes

Serve warm for best flavor. Leftovers can be stored in a sealed container at room temperature for up to two days or refrigerated for longer storage.