Instant Pot Chocolate Muffins Recipe

Introduction

These Instant Pot Chocolate Muffins are a quick and easy treat that delivers rich chocolate flavor in just 32 minutes. Perfect for a cozy snack or a simple dessert, they come out moist and fluffy every time thanks to pressure cooking.

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

1. Step 1: In a large bowl, whisk together the melted butter and sugar until the mixture is shiny and smooth. Add the egg and continue whisking until fully combined.
2. Step 2: Add the flour, baking soda, baking powder, and cocoa powder to the bowl. Whisk these dry ingredients into the wet mixture until just combined.
3. Step 3: Pour in the milk and whisk gently to combine all ingredients into a smooth batter.
4. Step 4: Stir in the chocolate chips evenly throughout the batter.
5. Step 5: Spray a pressure cooker egg mold or silicone muffin tray with baking spray. Fill each mold about 3/4 full with the muffin batter and cover loosely with foil.
6. Step 6: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
7. Step 7: Set the filled mold on top of the trivet inside the Instant Pot.
8. Step 8: Lock the lid and seal the pressure valve.
9. Step 9: Cook on High Pressure for 12 minutes, then allow a natural pressure release for 10 minutes.
10. Step 10: Carefully open the lid and remove the mold from the pot.
11. Step 11: Let the muffins cool slightly before removing them from the mold.
12. Step 12: Optionally, sprinkle with powdered sugar and top with strawberry jam before serving.

Tips & Variations

• For a nutty twist, add chopped walnuts or pecans along with the chocolate chips.
• Use almond milk or oat milk as a dairy-free alternative.
• Try swapping cocoa powder for matcha powder to create green tea muffins.
• If you don’t have a pressure cooker egg mold, silicone muffin cups work well inside the Instant Pot.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm them gently in the microwave for 15–20 seconds until soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffin pans instead of an egg mold?

Yes, silicone muffin cups or any heat-safe molds that fit inside your Instant Pot can be used as an alternative to egg molds.

How do I prevent the muffins from being soggy inside the Instant Pot?

Make sure to cover the molds loosely with foil to avoid condensation dripping onto the muffins, and use the trivet to keep them elevated above the water.

Instant Pot Chocolate Muffins Recipe

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★★★★★

4.7 from 103 reviews

These Instant Pot Chocolate Muffins are a quick and easy treat that combines the rich flavor of cocoa with melty chocolate chips. Using your Instant Pot, these muffins turn out moist and fluffy in just over half an hour, making them a perfect dessert or snack when you want a homemade baked good without heating up the oven.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 7 muffins 1x
• Category: Dessert
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

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 together the melted butter and granulated sugar until the mixture is shiny and smooth. Add the egg and whisk again until fully incorporated.
2. Add Dry Ingredients: Add the all-purpose flour, cocoa powder, baking soda, and baking powder to the wet ingredients. Whisk until everything is evenly mixed and a smooth batter forms.
3. Incorporate Milk: Pour in the milk and whisk until the batter is smooth and well blended.
4. Stir in Chocolate Chips: Gently fold the chocolate chips into the batter ensuring even distribution.
5. Prepare Instant Pot Mold: Spray a pressure cooker egg mold with baking spray. Fill each mold about 3/4 full with the muffin batter. Cover the mold loosely with foil to prevent condensation from dripping on the muffins.
6. Add Water to Instant Pot: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
7. Place Mold in Instant Pot: Set the filled mold on top of the trivet inside the Instant Pot.
8. Seal and Cook: Lock the Instant Pot lid and seal the pressure valve. Set the cooker to High Pressure for 12 minutes.
9. Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully open the lid.
10. Remove and Cool: Take out the mold carefully and let the muffins cool slightly before removing them from the mold.
11. Garnish and Serve: Optionally, sprinkle the muffins with powdered sugar and top with strawberry jam before serving for extra sweetness and flavor.

Notes

• Use a silicone or metal pressure cooker egg mold that fits inside your Instant Pot for even cooking.
• Make sure to spray the molds well with baking spray to prevent sticking.
• Covering the mold with foil helps avoid water condensation dripping onto the muffins.
• The natural pressure release helps prevent the muffins from deflating or becoming dense.
• Enjoy the muffins warm or at room temperature; they keep well for up to two days in an airtight container.

Keywords: Instant Pot muffins, chocolate muffins, pressure cooker dessert, chocolate chip muffins, quick dessert, no oven baking