Instant Pot Brownies (Flourless & Fudgy!)

These Instant Pot Brownies might be my favorite brownie recipe to date. They require just one bowl and 10 minutes to stir together, and are made without flour for a rich and fudgy texture.

instant pot brownies cut on a board

Baking in the Instant Pot

What I love about baking in my Instant Pot is that you can’t mess it up. If you get distracted and forget that you’re baking something, the Instant Pot will turn off automatically when the cooking cycle is over.

cooling instant pot brownies

Even if you forget your brownies are in there for TWO HOURS, they won’t burn. (Yep, I’ve done that.)

Since these brownies are cooked with steam pressure, they also won’t dry out or brown around the edges. This means you don’t have to worry about acrylamide forming, like you might in the oven.

Flourless Almond Butter Brownies

This recipe comes from my book, The Fresh & Healthy Instant Pot Cookbook, and I wanted to share it here so you could have a visual of what the batter looks like. It’s not your average “runny” brownie batter!

instant pot cookbook
thick brownie batter

Because the Instant Pot keeps baked goods so moist, your batter needs to be thicker, almost like play-doh. Instead of pouring it into a pan, you’ll need to use your hands to flatten it into the bottom of the pan and then gently press the dark chocolate chips on top, if you want a double-chocolate-style brownie. (I highly recommend this.)

chocolate chips on brownies

How to Make Instant Pot Brownies

To “bake” these brownies, you’ll need to pour a cup of water into the bottom of your Instant Pot. This is the water that will boil and will bring your pot to pressure.

Place the trivet that comes with your electric pressure cooker over that water, then place the pan of brownies on top of that. I like to cover my pan to protect it from condensation that could drip on the brownies, so I do that with an upside down plate. (Just make sure it’s oven safe and the same diameter as your pan.) Alternatively, you could cover the brownies with another sheet of parchment paper or with foil.

how to bake in the instant pot

These brownies only need to cook at high pressure for 15 minutes, but keep in mind that you’ll need to wait roughly 10 minutes for the pot to come to pressure before the cooking cycle begins.

You’ll also need to wait another 10 minutes after the cooking cycle is over before you can take off the lid, so plan on these brownies taking closer to 30 minutes total. But all of that time is totally hands-off, so you can do something else around the house.

stacked instant pot brownies

5 from 8 votes
stacked instant pot brownies
Instant Pot Brownies
Prep Time
10 mins
Cook Time
15 mins
Pressurization
20 mins
Total Time
45 mins
 

These flourless INSTANT POT BROWNIES are rich and fudgy, and couldn't be easier to prepare in an electric pressure cooker. You need just one bowl and 10 minutes to stir them together.

Course: Dessert
Cuisine: American
Keyword: brownies, instant pot
Servings: 16
Calories: 125 kcal
Author: Megan Gilmore
Ingredients
Instructions
  1. Line a 7-inch round baking pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cocoa powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.

  2. Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle the chocolate chips over the top and gently press them into the batter.

  3. Pour 1 cup of water into the Instant Pot and arrange the handled trivet on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.

  4. Secure the lid and move the steam release valve to Sealing. Press the Manual or Pressure Cook button to cook on high pressure for 15 minutes. It will take the Instant Pot roughly 10 minutes to come to pressure before the cooking cycle begins.

  5. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, it's safe to open the lid.

  6. Use oven mitts to life the trivet and pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.

Per brownie: Calories: 125, Fat: 7g, Carbohydrates: 11g, Fiber: 1g, Protein: 3g

Recipe Notes:

  • You can make this recipe vegan by using a flax egg instead of a chicken egg, and adding 1 teaspoon of vinegar to help react with the baking soda. In this case, increase the pressure cooking time to 25 minutes and follow the rest of the instructions as given.
  • Feel free to use cashew butter, sunflower seed butter, or peanut butter instead of almond butter, if you like. I have not tested these brownies with another sweetener, so experiment at your own risk, and please leave a comment below if you try something different. We can all benefit from your experience!

Reader Feedback: Have you tried baking in your Instant Pot yet?

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Comments

Julie

This is my favorite brownie recipe, too! I’ve been making these for my kids since I got your book in October, and EVERY recipe we’ve tried from your book has been such a big hit!

I hope there’s a second Instant Pot book coming from you– I’ll be first in line to buy it.

Wendy

LOVE these brownies. Thank you for the pictures, because this batter is oddly thick, but it totally works and makes the best fudgy brownies. I probably make them too often… 🙂

Kristin

Do you use sweetened or unsweetened cocoa powder?

    Megan Gilmore

    Unsweetened.

      Christine de la Cruz

      Can you use raw cacao? I don’t have cocoa powder. Can’t wait to try them!

        Megan Gilmore

        Yes, I find that I can use that interchangeably in recipes without much of a flavor difference.

Amanda

Did you experiment with a springform pan? That’s all I have on hand, so curious if I can make it work.

    Megan Gilmore

    That should work just fine! This batter isn’t runny at all, so it won’t leak through the springform pan.

Amy

Great recipe! Made it today and it worked out wonderfully! I used 1/2 cup almond butter with 1/4 cup peanut butter, since that was all I had and it worked well. So yummy! Next time I would like to try replacing the sugar with honey, do you have any suggestions for this?

Joy

First made these brownies from your Instant Pot Cookbook! Best brownies I’ve ever had, healthy or not! Whole family agrees! 💯

Oonaiza

Can you substitute almond butter with coconut butter.

Cookie

I made these today. So simple and I like that
the recipe doesn’t make a huge pan.
I have your Instant a pot recipe book and have made more than 20
Recipes from it. It’s my go to book for the IP. Thank you for
Making my life so much easier!

Cathy

I’m so sad because I have an Instant Pot Duo Mini and I don’t have a baking pan small enough to fit inside to make this !! 🙁 I too love your Instant Pot cookbook!

    Nicole

    You can find one on Amazon… 6″ springform pan. Love it

Ruth Foran

Love your recipe and instructions!!
I did use Danette Mays CacaoBliss with raw cacao. Going to check out your other recipes and cookbooks! 😀

Heather

These were amazing! Decadent and delish. My whole family loved them!

Christine de la Cruz

These were out of this world and I mine didn’t even quite turn out right. I have a “crockpot” instant pot with no manual setting. Mine came out very underdone but never min, I kept them in the fridge and they tasted delightful!. Thank you, Megan!

AbI

Any suggestions how to bake this in the oven if you don’t have an instapot?

    Megan Gilmore

    I would do 10-15 minutes at 350ºF. I’ve only done this in the small 7-inch pan, but it worked well! If you’re baking them in a larger pan, they’ll finish quicker.

Jessica

What size instapot are you using?

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