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Instant Pot Chocolate Muffins Recipe

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★★★★★

4.8 from 69 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Add Egg: Crack in the egg and whisk thoroughly to blend all wet ingredients smoothly.
  3. 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.
  4. Add Milk: Pour in the milk and whisk gently until the batter is smooth and uniform in texture.
  5. Incorporate Chocolate Chips: Fold the chocolate chips into the batter carefully to distribute them evenly throughout.
  6. 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.
  7. 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.
  8. Place Mold in Pot: Set the prepared mold on the trivet inside the Instant Pot.
  9. Pressure Cook: Lock the Instant Pot lid and seal the pressure valve. Cook on High Pressure for 12 minutes.
  10. Natural Pressure Release: Allow the pressure to release naturally for 10 minutes after cooking.
  11. Remove Mold and Cool: Carefully open the lid, take out the mold and let the muffins cool slightly before removing them from the mold.
  12. 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

Find it online: https://bitesizedbenny.com/instant-pot-chocolate-muffins-recipe/