Instant Pot Chocolate Muffins Recipe
Introduction
These Instant Pot Chocolate Muffins are a quick and delicious way to satisfy your chocolate cravings without heating up the oven. Moist and fluffy, they come together easily and are perfect for a cozy treat any time of day.
Ingredients
- 1/2 cup butter (melted)
- 1/2 cup white granulated sugar
- 1 egg
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/3 cup chocolate chips
Instructions
- Step 1: In a large bowl, whisk together the melted butter and sugar until the mixture is shiny and smooth. Add the egg and whisk again until fully combined.
- Step 2: Add the flour, baking soda, baking powder, and cocoa powder to the bowl. Whisk everything together until just combined.
- Step 3: Pour in the milk and whisk gently until the batter is smooth and uniform.
- Step 4: Stir in the chocolate chips evenly throughout the batter.
- Step 5: Spray a pressure cooker egg mold with baking spray and fill each mold about 3/4 full with the muffin batter. Cover the mold loosely with foil.
- Step 6: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
- Step 7: Set the filled mold on top of the trivet inside the Instant Pot.
- Step 8: Lock the lid and seal the valve to prepare for pressure cooking.
- Step 9: Cook on High Pressure for 12 minutes, then allow a 10-minute Natural Pressure Release before opening the lid.
- Step 10: Carefully remove the mold from the Instant Pot and let it cool slightly.
- Step 11: Remove the muffins from the mold gently. Optionally, sprinkle with powdered sugar and top with strawberry jam before serving.
Tips & Variations
- For added flavor, try mixing in a teaspoon of vanilla extract with the wet ingredients.
- You can substitute milk with almond or oat milk for a dairy-free version.
- Swap chocolate chips for chopped nuts or dried fruit if you prefer.
- Be sure not to overfill the molds to prevent batter from overflowing during cooking.
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular muffin pan instead of an egg mold?
Regular muffin pans are not suitable for the Instant Pot since they may not fit properly on the trivet and may not steam evenly. Using a pressure cooker egg mold or silicone mold designed for Instant Pots is recommended.
What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can omit it for a simple vanilla chocolate chip muffin or substitute with melted chocolate, though this will change the texture and flavor.
PrintInstant Pot Chocolate Muffins Recipe
These Instant Pot Chocolate Muffins are a quick and delicious treat perfect for chocolate lovers. Made with simple ingredients like cocoa powder, chocolate chips, and basic baking staples, these muffins are cooked to moist perfection using your Instant Pot. This method offers an easy alternative to traditional baking, producing soft, fluffy muffins with a rich chocolate flavor in just minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (plus 10 minutes natural pressure release)
- Total Time: 32 minutes
- Yield: 6 standard-sized muffins 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup butter (melted)
- 1/2 cup white granulated sugar
- 1 egg
- 1/3 cup milk
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-ins
- 1/3 cup chocolate chips
Instructions
- Combine Butter and Sugar: In a large bowl, whisk the melted butter and white granulated sugar together until the mixture is shiny and smooth, ensuring the sugar is well incorporated.
- Add Egg: Crack in the egg and whisk thoroughly to blend all wet ingredients smoothly.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and cocoa powder to the wet mixture. Whisk everything together until just combined to avoid overmixing.
- Add Milk: Pour in the milk and whisk gently until the batter is smooth and uniform in texture.
- Incorporate Chocolate Chips: Fold the chocolate chips into the batter carefully to distribute them evenly throughout.
- Prepare Mold: Spray a pressure cooker egg mold with baking spray and fill each compartment about three-quarters full with the muffin batter. Cover the entire mold loosely with aluminum foil to prevent condensation from dripping onto the muffins.
- Set Up Instant Pot: Add 1 1/2 cups of water to the Instant Pot and place the trivet inside to keep the mold elevated from the water.
- Place Mold in Pot: Set the prepared mold on the trivet inside the Instant Pot.
- Pressure Cook: Lock the Instant Pot lid and seal the pressure valve. Cook on High Pressure for 12 minutes.
- Natural Pressure Release: Allow the pressure to release naturally for 10 minutes after cooking.
- Remove Mold and Cool: Carefully open the lid, take out the mold and let the muffins cool slightly before removing them from the mold.
- Serve: Optionally, sprinkle the muffins with powdered sugar and top with strawberry jam before serving for added sweetness and flavor.
Notes
- Use a silicone or metal pressure cooker mold that fits inside your Instant Pot for best results.
- Do not overfill the mold compartments—filling 3/4 full allows the muffins to rise without spilling over.
- Natural Pressure Release is crucial to prevent cracking or collapse of the muffins.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
Keywords: Instant Pot chocolate muffins, pressure cooker muffins, quick chocolate muffins, no oven muffins, easy chocolate dessert
