Instant Pot Homemade Brownies

If you’re like me, you love brownies that are moist, dense and rich. In this recipe, chocolatey, fudgy goodness is courtesy of the Instant Pot (find yours here: It does a wonderful job of locking in moisture–a chocoholic’s dream come true!

No mystery boxes here, just simple ingredients that combine to make a delicious homemade treat. And let’s face it, brownies can make any day better!

This recipe uses the pot-in-pot method of cooking. You will need an ovenproof dish that will fit in your Instant Pot. There’s a great springform pan you can find here, or you can use a simple casserole dish like the one found here. Anything 7” in diameter or less will do the trick.

As with most baked goods, the charm of using the Instant Pot in this recipe is not so much the time savings–it’s about the same as a conventional oven–as it is the rich texture you get in the end product. But if you don’t want to heat up the oven, the oven is busy (or you don’t have one!) then you’re doubly in luck here.

A chocoholic’s dream come true!


  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (semisweet or milk chocolate)
  • 1 1/2 cups water
  • Ice cream for serving (optional)


  1. In a medium bowl, combine flour, cocoa powder, baking powder, and salt until uniform. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined. Add vanilla.
  3. Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
  4. Coat a 7” x 3” pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
  5. Pour 1 1/2 cups water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the pan onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the pan from the pot and cool for 10 minutes before cutting.
  10. Serve warm with ice cream

*The MANUAL and PRESSURE COOK buttons are interchangeable.