Instant Pot Chocolate Muffins Recipe

Introduction

These Instant Pot chocolate muffins are a quick and delicious treat that you can whip up in just over half an hour. Moist and rich with chocolate chips, they’re perfect for breakfast or an anytime snack without needing an oven.

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 becomes shiny and smooth. Add the egg and continue whisking.
2. Step 2: Add the flour, cocoa powder, baking soda, and baking powder to the bowl. Whisk until just combined.
3. Step 3: Pour in the milk and whisk gently to combine all ingredients.
4. Step 4: Stir in the chocolate chips evenly throughout the batter.
5. Step 5: Lightly spray a pressure cooker egg mold with baking spray. Fill each mold about three-quarters full with the muffin batter. Cover the mold 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 valve.
9. Step 9: Cook on High Pressure for 12 minutes, then allow a 10-minute Natural Pressure Release.
10. Step 10: Carefully open the lid and remove the mold from the Instant Pot.
11. Step 11: Let the muffins cool slightly before removing them from the mold.
12. Step 12: Optionally, sprinkle the muffins with powdered sugar and top with strawberry jam before serving.

Tips & Variations

• Use different flavored chips like white chocolate or peanut butter chips for variety.
• Swap the milk for almond or oat milk to make it dairy-free.
• Adding a teaspoon of vanilla extract can enhance the chocolate flavor.
• For a nutty twist, fold in chopped nuts such as walnuts or pecans.
• Make sure to not overfill the molds to prevent overflow during cooking.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm them in the microwave for 15-20 seconds or until heated through. For longer storage, freeze the muffins wrapped tightly in plastic wrap and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Regular muffin tins can be used but may not fit inside the Instant Pot. If using tins, make sure they fit properly on the trivet and adjust cooking times slightly if needed.

Why do I need to cover the mold with foil?

Covering the mold prevents condensation from dripping onto the muffins, which helps keep their tops from becoming soggy during pressure cooking.

Instant Pot Chocolate Muffins Recipe

---

★★★★★

4.7 from 84 reviews

• Author: Naomi
• Total Time: 32 minutes
• Yield: 7 muffins 1x

Pin Recipe

Print Recipe

Description

These Instant Pot Chocolate Muffins are a quick and delicious treat made using your pressure cooker. With rich cocoa powder and melty chocolate chips, these moist muffins come together easily and bake perfectly in just 32 minutes. Ideal for a convenient dessert or snack, they can be optionally topped with powdered sugar and strawberry jam for an extra touch of sweetness.

---

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 wet ingredients. In a large bowl, whisk together the melted butter and white granulated sugar until the mixture is shiny and smooth. Then add the egg and continue whisking to fully combine.
2. Add dry ingredients. To the wet mixture, add the all-purpose flour, baking soda, baking powder, and cocoa powder. Whisk everything together until the batter is evenly mixed and smooth.
3. Incorporate milk. Pour in the milk and whisk until the batter becomes uniform and well blended.
4. Fold in chocolate chips. Gently stir the chocolate chips into the batter, making sure they are evenly distributed throughout.
5. Prepare the mold. Spray a pressure cooker egg mold with baking spray to prevent sticking, then fill each mold cavity about 3/4 full with the muffin batter. Cover the top loosely with aluminum foil to protect the muffins during cooking.
6. Add water and trivet. Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside to keep the mold elevated above the water.
7. Place mold in the Instant Pot. Set the prepared mold on top of the trivet inside the Instant Pot.
8. Seal and cook. Lock the Instant Pot lid in place and seal the valve. Set the pot to cook at High Pressure for 12 minutes.
9. Release pressure. Once the cooking cycle ends, allow a natural pressure release for 10 minutes before carefully opening the lid.
10. Remove muffins. Take out the mold from the Instant Pot, let the muffins cool slightly, then remove them from the mold.
11. Serve. Optionally, sprinkle the muffins with powdered sugar and top with strawberry jam before serving for a delightful finish.

Notes

• Using aluminum foil to loosely cover the mold helps prevent condensation from dripping onto the muffins, keeping the tops dry.
• If you don’t have an egg mold, any silicone or metal mold that fits inside your Instant Pot and is suitable for steaming can be used.
• For a dairy-free version, substitute the butter and milk with plant-based alternatives like coconut oil and almond milk.
• Ensure the valve is properly sealed to achieve full pressure cooking.
• Allow muffins to cool slightly before removing from mold to prevent breaking.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot muffins, chocolate muffins, pressure cooker dessert, quick chocolate muffins, easy muffin recipe