5 Over-the-Top Chocolate Desserts You Can Make in Your Instant Pot

Making treats under pressure isn’t something you do to save time, per se — the cook time is often slightly longer than a bake time in the oven. But it is something you do to take advantage of the Instant Pot’s uniquely moist cooking environment. It can create bread puddings with the most luxurious custard, and flourless chocolate cakes with a super-silky texture. Heck, it churns out a creamy cheesecake like nobody’s business. It’s also hands-off and worry-free — no need to rotate your brownies or fret about cracks in your cheesecake

Today, we’re focusing on super-simple chocolate desserts, with just about six ingredients, each. All of them would be a sweet finish to a Valentine’s Day celebration, be it a romantic dinner for two or a party at the kids’ school. But once you try these, I guarantee you’ll find yourself making the brownies to nibble on while binge-watching Netflix, or the rice pudding for a quick and comforting weeknight treat. I think it’s fair to say that your Instant Pot just got a whole lot busier.

• The chocolate: All of these recipes, save for the brownies, call for semisweet chocolate chips, but you can use a dark chocolate chips and/or chopped chocolate if you prefer.
• The pan: All of these recipes, save for the bread pudding and the rice pudding (which is made directly in the pot), call for a 7-inch round pan with a removable bottom. The bread pudding calls for a 7-inch round cake pan. The brownies and cake can also be made in the cake pan, but the cheesecake benefits from the pan with the removable bottom.
• Cook time: As is true with any Instant Pot recipe, because the models vary slightly, if you open the pot after venting and realize your treat needs a bit more time, merely add more water, place the lid back on, and add a few more minutes to your cook time. The pot will come back to pressure immediately and you’ll be good to go.

Coat a 7-inch round baking pan with or without a removable bottom with cooking spray or butter. Line the bottom with parchment paper. Whisk 1 stick melted unsalted butter and 2/3 cup Dutch process cocoa powder together in a large bowl. Whisk in 1 1/4 cups packed light brown sugar. Add 2 large eggs and whisk to combine. Gently fold in 6 tablespoons all-purpose flour and 1/2 teaspoon kosher salt with a rubber spatula.

Transfer the batter to the pan and spread into even layer. Cover with aluminum foil. Pour 1 cup water into Instant Pot; place trivet on bottom of pot. Place pan on trivet. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 50 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Remove the pan, uncover, and let the brownies cool to room temperature. Invert onto a cutting board. Slice like a pie or trim and then cut into squares.

Get the recipe: Instant Pot Fudgy Chocolate Brownies

Coat a 7-inch round baking pan with or without a removable bottom with cooking spray or butter. Line the bottom with parchment paper. Microwave 1 stick salted butter and 3/4 cup semi-sweet chocolate chips in large bowl in 20-second bursts, whisking after each burst, until melted. Add 3/4 cup packed dark brown sugar and whisk to combine. Add 3 room temperature large eggs, whisking after each, until combined. Whisk in 1 1/2 teaspoons vanilla extract.

Transfer the batter to the pan and spread into even layer. Cover with aluminum foil. Pour 1 cup water into Instant Pot; place trivet on bottom of pot. Place pan on trivet. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 45 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Remove the cake pan and uncover, then let cool to room temperature. If using a pan with a removable bottom, release the sides of the pan, and remove the cake from the bottom. Refrigerate or serve immediately, dusted with cocoa powder.

Add 3 cups full-fat coconut milk (from 2 cans) and 1/3 cup packed light brown sugar to Instant Pot. Cook on the Sauté function until the sugar melts, about 2 minutes. Turn off the cooker. Stir in 1/2 cup sushi or arborio rice and 1/4 teaspoon kosher salt. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 10 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release, about 25 minutes. Whisk 1 large egg in a small bowl. While whisking constantly, slowly add spoonfuls of the hot milky rice to the egg to temper it. Once the egg is warmed, turn on the Sauté function and slowly pour the egg mixture into the pot while whisking constantly. Once the rice starts to bubble, add 1/2 cup semi-sweet chocolate chips and 2 teaspoons vanilla extract. Whisk until bubbling is vigorous and pudding thickens to your liking, about 5 minutes.

Transfer pudding to individual serving dishes and let cool briefly. Serve with whipped cream. It will continue to set and thicken as it cools.

Coat a 7-inch round baking pan with cooking spray or butter. Whisk 4 large eggs, 2 cups heavy cream, 2/3 cup granulated sugar, 1/3 cup Dutch process cocoa powder, and 1/2 tsp kosher salt together in a large bowl. Add 1/2 cup semi-sweet chocolate chips and 8 cups cubed or torn brioche or challah bread. Stir with a rubber spatula until the bread has absorbed liquid. Transfer to the pan and cover with aluminum foil.

Pour 1 cup water into Instant Pot; place trivet on bottom of pot. Place pan on trivet. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 25 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Remove the cake pan and uncover. Serve warm with powdered sugar and a drizzle of heavy cream. 

Coat a 7-inch round baking pan with a removable bottom with cooking spray or butter. Line the bottom with parchment paper.

Process 18 Oreo cookies in a food processor into fine crumbs. Add 3 tablespoons unsalted melted butter and 1/4 teaspoon kosher salt and process until combined. Transfer to the pan and press into the bottom and about a third of the way up the sides. Freeze while you prepare the filling.

Microwave 1 cup semi-sweet chocolate chips in a small bowl in 30-second bursts, whisking after each, until melted. In bowl of stand mixer fitted with paddle attachment, beat 16 ounces room temperature cream cheese on low speed until smooth. Beat in 1/3 cup packed light brown sugar and 1/2 teaspoon kosher salt. Add 3 tablespoons Dutch process cocoa powder and beat until smooth. Add 1/2 cup heavy cream; beat until smooth. Beat in 2 room temperature large eggs, one at a time, until just incorporated. Beat in the melted chocolate.

Transfer the batter to the pan. Pour 1 cup water into Instant Pot; place trivet on bottom of pot. Place cake on trivet. Lock the lid on, set the valve to seal, and set to cook under HIGH pressure for 35 minutes. It will take 5 minutes to come to pressure.

Let the pressure naturally release 25 minutes. Quick release any remaining pressure. Remove the cake pan — the center of the cheesecake should be jiggly and the sides set. Let cool to room temperature, blotting up any condensation with a paper towel. Refrigerate at least 4 hours or overnight.

Microwave 1/2 cup semi-sweet chocolate chips and 1/4 cup heavy cream in a small bowl in 20-second bursts, stirring after each burst, until melted. Let the ganache cool until thickened slightly. Remove the sides of the pan from the cheesecake, then transfer it from the bottom onto a serving platter. Spread the ganache over the cheesecake and refrigerate until set, about 15 minutes. Sprinkle with flaky salt and serve.

Get the recipe: Instant Pot “Death by Chocolate” Cheesecake