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Instant Pot Chocolate Muffins Recipe

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  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 7 muffins
  • Category: Desserts
  • Method: Instant Pot
  • Cuisine: American

Description

These Instant Pot Chocolate Muffins are a quick and delicious treat, perfect for chocolate lovers. Made with simple ingredients like cocoa powder, chocolate chips, and all-purpose flour, these moist muffins are cooked using an Instant Pot, which makes them a convenient and mess-free alternative to traditional baking. Ready in just 32 minutes, they offer a fuss-free way to enjoy freshly made muffins without heating up your oven.

Ingredients

Main 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. Combine Butter and Sugar: In a large bowl, whisk together the melted butter and white sugar until the mixture becomes shiny and smooth. Incorporate the egg and continue whisking until well combined.
  2. Add Dry Ingredients: To the wet mixture, add the all-purpose flour, baking soda, baking powder, and cocoa powder. Whisk thoroughly to create a consistent batter.
  3. Incorporate Milk: Pour in the milk and whisk it into the batter evenly, ensuring a smooth texture.
  4. Mix in Chocolate Chips: Gently stir in the chocolate chips to distribute them throughout the batter.
  5. Prepare Molds: Spray a pressure cooker egg mold or suitable silicone mold with baking spray. Fill each mold about 3/4 full with the muffin batter. Cover the molds loosely with aluminum foil to prevent condensation.
  6. Add Water and Place Trivet: Pour 1 1/2 cups of water into the Instant Pot. Insert the trivet to keep the molds elevated above the water.
  7. Place Mold in Instant Pot: Position the filled mold on top of the trivet inside the Instant Pot.
  8. Seal and Cook: Close the lid of the Instant Pot and ensure the valve is set to the sealing position.
  9. Pressure Cook: Set the Instant Pot to cook on High Pressure for 12 minutes. Once done, allow a Natural Pressure Release for 10 minutes to finish cooking gently.
  10. Remove Mold and Cool: Carefully unlock and open the lid, then remove the mold from the Instant Pot. Let the muffins cool slightly before handling.
  11. Serve: Remove the muffins from the molds. Optionally, sprinkle with powdered sugar and top with strawberry jam for extra flavor before serving.

Notes

  • Ensure the molds are only filled 3/4 full to allow muffins to rise without spilling over.
  • Use aluminum foil to cover the molds tightly but loosely enough to avoid condensation dripping on the muffins.
  • You can substitute milk with any plant-based milk for a dairy-free option.
  • For a more intense chocolate flavor, consider using dark cocoa powder or adding espresso powder.
  • Make sure the Instant Pot valve is correctly set to seal to build pressure effectively.
  • Use the Natural Pressure Release method to avoid sudden deflation or sogginess of muffins.

Find it online: https://ivysrecipes.com/instant-pot-chocolate-muffins-recipe/