4 Gourmet Brownie Recipes Cooked in an Instant Pot (2024)

Place the butter, sugar and water into a saucepan over low heat. Stir to combine until the butter is completely melted. Add the chocolate chips and stir until they have melted. Take the mixture off the heat. Add the eggs and vanilla extract and stir until completely incorporated. Add the baking soda and flour, stirring to combine.

Spray an Instant Pot springform pan with cooking spray and fill it with the brownie batter. Top with the crumbled cookie dough and cover with foil. Fill the Instant Pot insert with 1 cup of water. Add a high trivet and top it with the springform pan. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 45 minutes. Release the pressure manually by carefully moving the valve to venting. Remove the pan and foil and let the brownies cool for 5 minutes. Run a knife along the side of the pan and release the pan. Slice into 6 individual slices.

Place the butter, sugar and water into a saucepan over low heat. Stir to combine until the butter is completely melted. Add the chocolate chips and stir until they have melted. Take the mixture off the heat. Add the eggs, vanilla, cinnamon and cayenne pepper and stir until completely incorporated. Add the baking soda and flour, stirring to combine.

Spray an Instant Pot springform pan with cooking spray and fill it with the brownie batter. Cover the pan with foil. Fill the Instant Pot insert with 1 cup of water. Add a high trivet and top it with the springform pan. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 45 minutes. Release the pressure manually by carefully moving the valve to venting. Remove the pan and foil and let the brownies cool for 5 minutes. Run a knife along the side of the pan and release the pan. Slice into 6 individual slices.

Place the butter, sugar and water into a saucepan over low heat. Stir to combine until the butter is completely melted. Add the chocolate chips and stir until they have melted. Take the mixture off the heat. Add the eggs and peppermint extract and stir until completely incorporated. Add the baking soda and flour, stirring to combine.

Spray an Instant Pot springform pan with cooking spray and fill it with the brownie batter. Cover the pan with foil. Fill the Instant Pot insert with 1 cup of water. Add a high trivet and top it with the springform pan. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 45 minutes. Release the pressure manually by carefully moving the valve to venting. Remove the pan and foil and let the brownies cool for 5 minutes. Run a knife along the side of the pan and release the pan. Slice into 6 individual slices.

Place the butter, 2⁄3 cup of sugar and water into a saucepan over low heat and stir to combine until the butter is melted. Add the chocolate chips and stir until they have melted. Take the mixture off the heat. Stir in 2 eggs and the vanilla. Add the baking soda and flour, stirring to combine. Spray an Instant Pot springform pan with cooking spray and fill it with the brownie batter.

To make the cheesecake, cream together the cream cheese and remaining 1⁄4 cup of sugar using a stand mixer. Add the remaining egg and mix until well combined. Top the brownie batter with the cheesecake batter. Place dollops of raspberry jam throughout the cheesecake batter. With a toothpick, swirl the jam throughout the cheesecake batter. Cover with foil.

Fill the Instant Pot insert with 1 cup of water. Add a high trivet and top it with the springform pan. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 50 minutes. Release the pressure manually by carefully moving the valve to venting. Remove the pan and refrigerate for at least 1 hour. Run a knife along the side of the pan and release the pan. Slice into 6 individual slices.