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Instant Pot Brownies

These Instant Pot Brownies will be the richest, most decadent thing you will ever cook in your Instant Pot! A deliciously fudgy dessert!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Pressurizing 10 minutes
Servings 12 People
Calories 185kcal
Author Taylor Kiser


  • 1 Egg
  • 1 Egg yolk
  • 1 tsp Vanilla extra
  • 1/2 Cup Avocado oil (or any neutral flavored oil)
  • 2/3 Cup Sugar
  • 1/2 Cup All purpose flour (83g)
  • 1/3 Cup Cocoa powder (27g)
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 Cup Mini chocolate chips


  • Line a 7x3 inch cake pan with parchment paper and rub the sides with oil.
  • In a medium bowl, using an electric hand mixer, beat the egg, egg yolk, vanilla, oil and sugar until it lightens in color, about 1-2 minutes.
  • Stir in all the remaining ingredients.
  • Spread into the pan.
  • Pour 1 1/2 cups of water into your Instant Pot and place a trivet inside. Cover the pan with tinfoil TIGHTLY. You don't want any water to get inside.
  • Place the pan in the instant pot and put on the lid (make sure it's set to sealing) and cook for 47 minutes. Then let sit in the pot for 10 minutes before doing an instant steam release.
  • After 10 minutes remove the pan from the Instant Pot and immediately place the brownies into the fridge for 15 minutes.
  • After 15 minutes, remove the brownies from the fridge and let cool on the counter COMPLETELY.



Calories: 185kcal | Carbohydrates: 19g | Protein: 1.7g | Fat: 11.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.1g | Cholesterol: 30mg | Sodium: 81mg | Potassium: 50mg | Fiber: 1g | Sugar: 13.7g | Iron: 3mg