Instant Pot brownies made with just 3 ingredients in 45 minutes. These fudgy brownies are amazingly moist and delicious and Instant Pot recipes are a breeze!. Serve topped with chocolate ganache and berries or with ice cream. So easy and delish!
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Ingredients for the brownie recipe:
For the Instant Pot brownies:
18- ounce brownie mix–I use Betty Crocker Fudge Brownie Mix, but you can use any 16-ounce or 18-ounce fudgy brownie mix. Dark chocolate brownie mixes have less sugar! Use a keto or gluten-free mix if you are on one of those diets.
8 TBSP unsalted melted (or 1 stick). But you can use ½ cup of vegetable oil or whatever the package calls for.
2 large eggs room temperature
For the chocolate ganache (OPTIONAL):
¾ cup semi-sweet chocolate chips or a chocolate bar chopped up into bits (it can be dark or milk chocolate if you prefer)
¾ cup heavy whipping cream
Garnish for Instant Pot Brownies Recipe:
Assorted berries, fresh
How to make brownies:
1. Prepare the brownie batter: In a large bowl (microwave-safe), melt butter in the microwave in 20-second increments. If using oil, skip this step!
2. Whisk in the eggs, one at a time. Using a spatula, mix in the brownie mix, but do NOT overmix. Reserve!
3. Prepare the pan: Grease a 7-inch springform pan with nonstick cooking spray. Then, line the bottom with parchment paper and pour the batter in.
4. Cover the prepared pan loosely with aluminum foil. This will prevent any excess moisture (steam from the Instant Pot) from dripping in the pan.
5. Cook the brownies in Instant Pot: Next, pour a cup of water into a 6 or 8-qt Instant Pot, position the trivet and then place the covered pan on top of the trivet.
6. Lock the lid. Select the CAKE button and press START, setting the timer to 40 minutes at high pressure. But if your Instant Pot don’t have that function, set the timer manually.
7. Release the pressure: Once the cooking time is over, wait 10 minutes and release the pressure manually. Using silicone mitts, remove the cake pan and then the foil.
8. Using a plastic knife, gently pass it around the edges of the brownie pan. Release the spring and remove the ring. Let the brownies cool for at least 10 minutes.
9. Make the ganache (OPTIONAL): Meanwhile, place the chocolate into a medium bowl (heat-resistant) and reserve. In a separate microwave-safe bowl, heat the heavy cream until hot, but not boiling (about 40-60 seconds).
10. Pour the cream over the chocolate and let sit for about 30 seconds. Stir until smooth!
11. Garnish: Pour the ganache on top of the brownie cake, making sure to drip on the sides (use a metal spatula to smooth the top and bring the ganache to drip on the edges). Garnish with berries and mint leaves!
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