Instant Pot Pecan Chocolate Chip Cake

Didn’t think you could make cake in an Instant Pot? (Get yours here: https://amzn.to/2QmSPR1.) Well think again! This amazing, moist and fluffy pecan chocolate chip cake comes together easily, doesn’t heat up your kitchen, and tastes amazing!

Adding just a touch of sour cream is an old Southern trick for amping up a boxed cake mix. It gives it almost a buttermilk-like flavor that keeps the cake from being too sweet, especially when paired with delicious, melty chocolate chips.

The secret to this recipe is the pot-in-pot method that allows you to make denser, richer foods in the Instant Pot by using a separate oven-proof container suspended over water. This treat uses a 6-cup bundt pan like this one that fits perfectly in a 6 quart Instant Pot.

Pro Tip: Spray generously. This is a very moist cake and can be difficult to get out in one piece if you haven’t prepared the pan properly. Don’t forget the paper towel: It soaks up some of the moisture and helps the cake set. Also be sure to seal the foil so condensation doesn’t collect on the cake-top.

Comes together easily, doesn’t heat up your kitchen, and tastes amazing!


Ingredients:

  • 7.5 oz yellow cake mix (about half the package)
  • 1 tbsp brown sugar
  • 1/4 cup water
  • 1/4 cup oil
  • 1/3 cup sour cream
  • 2 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup semi sweet chocolate chips

To Finish:

  • Chocolate drizzle, chocolate sprinkles and/or additional chopped pecans

Instructions:

  1. In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
  2. Fold in chocolate chips and pecans.
  3. Coat the inside of a 6-cup bundt pan with nonstick spray (we love this pan: https://amzn.to/2RNympZ).
  4. Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
  5. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack.
  6. 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 25 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
  10. Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
  11. Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.

*The MANUAL and PRESSURE COOK buttons are interchangeable.