Instant Pot Fudgy Brownies
I’ve been making fudgy brownies for years, but these Instant Pot fudgy brownies kick it up to another level. It’s crazy how rich and chocolatey they truly are. I find myself making them all year round, for events, or just because. Chocolate is my love language, and these brownies are truly self-love.
Warning: after making these Instant Pot tasty fudgy brownies, you may get family members, friends, and even colleagues bothering you for the recipe or to make them every time you see them. They’re completely ooey and gooey, just the way we like them. If you’re looking for a cakey brownie, keep looking – this Instant Pot recipe isn’t it.
How to Make Fudge Brownies
These Instant Pot fudgy brownies are similar to baking. Normally, you would go about mixing the ingredients then add to the oven. This time, there is no pre-heating of the oven involved. You’ll still want to spray an Instant Pot approved push pan/springform pan (approximately 7×3) with cooking spray or grease with butter or shortening.
You’ll combine white sugar, melted (and cooled) butter, greek yogurt, and vanilla extract so its smooth, almost like a whipped consistency. I add the greek yogurt (low fat or five percent fat, doesn’t matter) as a wet/fat agent to make them ultra gooey. You can use sour cream to get the same consistency.
You’ll set that aside and combine flour, cocoa powder, salt, pudding mix packet, and baking soda in a separate bowl as you normally would when you bake. The pudding mix adds another layer of rich and tasty to your Instant Pot tasty fudgy brownies. It also evens out the consistency of adding the greek yogurt.
Mix the eggs in with the wet ingredients (sugar and butter bowl). Make sure you do one at a time so each one is mixed in before adding the other. This is where my KitchenAid mixer comes in handy, so I can mix it at the same time.
Once combined, start adding the dry ingredients in a little at a time, scraping down the bowl as you go.
At this point, you can add in some chocolate chips tossed in some flour OR walnuts to give it a little more “something something.”
Add the batter to the pan. Then, add water to the bottom of your inner pot, add your trivet to the bottom of your inner pot and put your brownie pan on top of it. Next, make sure your brownie pan is covered on top with aluminum foil to keep all the moisture in.
Have your Instant Pot valve set to sealing. Press manual/pressure cook and set it to normal cooking for 50 minutes. Once the timer goes off, let it release naturally for 10 minutes. Then do a quick release for the remaining pressure. Turn your pressure cooker off, undo the lid, and let it sit for about 10 minutes to cool off.
This part is crucial: Carefully take your pan out of your Instant Pot and let it sit for about 30 minutes to set. They will be super jiggly when you first take them out, so be patient and let them set. Once done setting, serve your Instant Pot fudgy brownies with a side of vanilla ice cream. They will be truly fudgy all around that every bite is like eating from the middle!
Looking for a Good Instant Pot?
You could make this in any Instant Pot model you prefer. I can make my normal brownies with the Instant Pot Duo. Some prefer the safer versions of the Instant Pot, such as the Instant Pot Ultra, which has a special cake baking setting. See my reviews when deciding between one or the other, and you should get a good idea of what works best for you. Try any of my other recipes with your Instant Pot, too! Happy baking!
Instant Pot Fudgy Brownies - the Best Ooey Gooey Dessert
Ingredients
- ½ cup of butter, unsalted (1 stick), melted, cooled
- 1 and ½ cups of white sugar
- ½ tsp of pure vanilla extract
- ¼ cup of greek yogurt or sour cream (your preference on fat content, I prefer 5%)
- 2 eggs, room temperature
- ¾ cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 package (3.4 oz) of instant chocolate pudding mix (any brand you prefer)
- ½ tsp of salt
- ½ tsp of baking soda
- (optional) 1 cup of chocolate chips OR walnuts tossed in an extra 1 tbs of flour
- 1 & ½ cup of water for Instant Pot bottom of the inner pot
Instructions
- Spray an Instant Pot approved push pan/springform pan (approximately 7x3) with cooking spray or grease with butter or shortening.
- Combine sugar, melted (and cooled) butter, greek yogurt, and vanilla extract so it's smooth.
- Set aside wet ingredients and combine flour, cocoa powder, salt, pudding mix packet, and baking soda in a separate bowl.
- Mix the eggs in with the wet ingredients (sugar and butter bowl), one at a time so each one is mixed in before adding the other.
- Once combined, start adding the dry ingredients in a little at a time, scraping down the bowl as you go.
- (Optional) Add in some chocolate chips tossed in some flour OR walnuts.
- Add the batter to the pan.
- Add 1 and ½ cup of water to the bottom of your inner pot, add your trivet to the bottom of your inner pot and put your brownie pan on top of it.
- Cover the top of the pan with aluminum foil to keep all the moisture in.
- Have your valve set to sealing. Press manual/pressure cook and set it to normal cooking for 50 minutes.
- Once the timer goes off, let it release naturally for 10 minutes. Then do a quick release for the remaining pressure. Turn your pressure cooker off, undo the lid, and let it sit for about 10 minutes to cool off.
- Carefully take your pan out of your Instant Pot and let it sit for about 30 minutes to set. Enjoy!
