Introduction

These Instant Pot Chocolate Muffins are a quick and delicious treat perfect for any time of day. Soft, rich, and packed with chocolate chips, they offer a moist texture thanks to the pressure cooking method. Whether you’re new to the Instant Pot or looking for an easy dessert, this recipe is sure to satisfy your chocolate cravings.

Instant Pot Chocolate Muffins Recipe - Recipe Image

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 until fully combined.
Step 2: Add the flour, cocoa powder, baking soda, and baking powder to the wet ingredients. Whisk until just combined.
Step 3: Pour in the milk and whisk gently to combine everything into a smooth batter.
Step 4: Stir in the chocolate chips evenly throughout the batter.
Step 5: Lightly spray a pressure cooker egg mold with baking spray. Fill the molds about three-quarters full with the muffin batter, then cover loosely with foil.
Step 6: Pour 1 1/2 cups of water into the Instant Pot. Place the trivet inside the pot.
Step 7: Carefully set the filled mold on top of the trivet inside the Instant Pot.
Step 8: Lock the lid and set the valve to sealing.
Step 9: Cook on High Pressure for 12 minutes. After cooking, allow a 10-minute Natural Pressure Release before opening the lid.
Step 10: Remove the mold carefully and let the muffins cool slightly in the mold.
Step 11: Once cooled enough to handle, remove the muffins from the mold.
Step 12: Optional: sprinkle with powdered sugar and serve topped with strawberry jam for extra flavor.

Tips & Variations

For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free butter alternative.
Try adding a teaspoon of vanilla extract to enhance the chocolate flavor.
Swap chocolate chips with chopped nuts or dried fruit for added texture.
Make sure to spray the mold well to prevent sticking and use foil to keep muffins moist during cooking.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins 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 different mold if I don’t have a pressure cooker egg mold?

Yes, you can use any silicone or metal mold that fits inside your Instant Pot. Just make sure to fill it no more than three-quarters full and cover it with foil to prevent moisture from dripping on the muffins.

Will these muffins work without an Instant Pot?

The recipe is designed specifically for pressure cooking, which keeps the muffins moist and tender. You can bake similar muffins in a conventional oven at 350°F (175°C) for about 15-20 minutes, but texture and cooking time will differ.

Instant Pot Chocolate Muffins Recipe

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★★★★★

5 from 67 reviews

These Instant Pot Chocolate Muffins are a quick and easy way to enjoy moist, rich chocolate muffins without needing an oven. Utilizing the Instant Pot, these muffins cook perfectly with a tender crumb and chocolatey goodness, ideal for a satisfying breakfast or snack.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 6 muffins 1x
Category: Dessert
Method: Instant Pot
Cuisine: American

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

Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until the mixture is shiny and smooth. Then, add the egg and continue whisking until fully incorporated.
Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and cocoa powder to the wet mixture. Whisk everything together until combined and smooth.
Add Milk: Pour in the milk and whisk again until the batter is well combined and uniform in texture.
Fold in Chocolate Chips: Stir the chocolate chips into the batter gently, ensuring they are evenly distributed.
Prepare Molds: Spray a pressure cooker egg mold with baking spray to prevent sticking. Fill each mold about three-quarters full with the muffin batter. Cover the molds loosely with foil to prevent moisture from dripping onto the muffins.
Add Water to Instant Pot: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside to elevate the molds above the water.
Place Molds in Instant Pot: Set the filled mold on top of the trivet inside the Instant Pot.
Seal Instant Pot: Lock the lid in place and seal the pressure valve to prepare for cooking.
Cook Muffins: Set the Instant Pot to cook on High Pressure for 12 minutes. Once the cooking time is complete, allow a Natural Pressure Release for 10 minutes to finish cooking gently.
Release and Remove: Carefully open the Instant Pot lid once pressure is fully released. Remove the mold from the pot.
Cool and Serve: Allow the muffins to cool slightly before removing them from the mold. Optionally, sprinkle with powdered sugar and add a dollop of strawberry jam on top before serving for a sweet finish.

Notes

Using a mold designed for pressure cookers ensures even cooking and easy muffin removal.
Covering the batter molds with foil prevents condensation from dripping onto the muffins and making them soggy.
Adjust cooking times slightly if using larger or smaller molds to avoid undercooking or overcooking.
These muffins are best eaten 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, easy chocolate muffins, no oven chocolate muffins, quick dessert