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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.

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 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.
  2. 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.
  3. Add Milk: Pour in the milk and whisk again until the batter is well combined and uniform in texture.
  4. Fold in Chocolate Chips: Stir the chocolate chips into the batter gently, ensuring they are evenly distributed.
  5. 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.
  6. 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.
  7. Place Molds in Instant Pot: Set the filled mold on top of the trivet inside the Instant Pot.
  8. Seal Instant Pot: Lock the lid in place and seal the pressure valve to prepare for cooking.
  9. 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.
  10. Release and Remove: Carefully open the Instant Pot lid once pressure is fully released. Remove the mold from the pot.
  11. 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

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