The next time a chocolate craving hits, you need to try these easy Instant Pot Brownie Bites using the egg mold method. You only need a few ingredients to make these delicious treats that taste like a gooey flourless chocolate cake.

Instant Pot brownie bites topping with whipped cream on a white plate.

These Instant Pot Brownie Bites are simply delicious! They use classic brownie ingredients like flour, egg, cocoa powder, oil, sugar, and chocolate chips, but are made using a pressure cooker instead of an oven.

Baking in the Instant Pot is one of my favorite time hacks. There’s no pre-heating of the oven, and it’s so easy to set it and then leave the kitchen to do other things.

I love to make these brownie bites using the pressure cooker when my oven is being used for other things or I don’t want to heat up the whole kitchen.

Key Ingredients

ingredients for making instant pot brownie bites.
  • Flour makes the base of these brownie bites. To make this recipe gluten-free, you’ll need to use a gluten-free flour mix like Bob’s 1-to-1 Baking Flour.
  • Cocoa powder and chocolate chips make these full of rich chocolate flavor.
  • Egg makes these Instant Pot brownies rise a bit and gives them a fluffy texture (although they have the texture of a flourless chocolate cake).

Be sure to see the full recipe card at the end of this post for the exact ingredients and measurements.

Equipment Needed

To bake the fudgy brownies in the Instant Pot, you’ll need a silicone mold that can also be used to make egg bites. While this specialty item is generally used to make egg bites, it’s essential to make these brownie bites.

And, if you have an air fryer, you can also use the same Instant Pot egg bite molds to make Air Fryer Blueberry Muffins and other treats.

Recipe Steps Overview

Here’s a visual overview of how to make these Instant Pot Brownies.

ingredients for instant pot brownie bites in bowl.

Step One: Combine the dry ingredients in a mixing bowl.

wet and dry ingredients for instant pot brownie bites in bowl.

Step Two: Add the wet ingredients.

batter for instant pot brownie bites in bowl.

Step Three: Stir to combine.

instant pot brownie bite batter in silicone egg mold.

Step Four: Transfer batter to the silicone egg mold and follow the pressure cooking directions in the recipe card below.

Use the quick-release and carefully remove the lid. Try not to let any water splash onto the tops of the brownies.

Remove the brownie bites from the mold by using a butter knife to help get them out cleanly. Serve them warm or at room temperature.

Serve immediately or store in an airtight container in the fridge for up to 4 days.

Instant Pot brownie bites topping with whipped cream on a white plate.

Preventing Soggy Tops (Condensation Guide)

Instant Pots create a lot of steam, so a little moisture is normal. The key is keeping condensation from dripping onto the brownie bites while you cook and when you remove the mold.

What I do (and tested):

  • Keep the mold level on the trivet so it doesn’t tilt and collect water in one spot.
  • Open the lid carefully so any condensation on the Instant Pot lid doesn’t drip down into the mold.
  • Lift the mold out slowly and straight up (use a sling if you have one). This helps prevent water from the pot lid or rim from dripping onto the tops.
  • Let them cool before removing from the mold—any light surface moisture usually settles as they cool.

If a few drops of water land on top anyway:
Gently dab the tops with a paper towel, then let the brownie bites cool completely. They firm up as they cool, and they’re even fudgier after chilling.

While some people choose to cover the mold to reduce condensation, but I haven’t tested that method for this recipe. Instead, my results come from the steps above.

Recipe Troubleshooting

They’re undercooked in the center.
Add 1–2 minutes cook time next batch, and make sure you’re using High Pressure and a full natural release.

They turned out dry.
They likely cooked too long or cooled too long uncovered. Reduce cook time by 1–2 minutes next time and unmold after they cool (don’t overbake).

They’re sticking to the mold.
Grease the cavities and let them cool before popping out. Silicone releases best once cooled.

They didn’t rise / look flat.
Make sure your leavening is fresh (if used), fill about 2/3 full, and avoid overmixing.

Recipe FAQs

Can I use a springform pan to make a pan of brownies?

Probably, but I have not tested this recipe using a springform pan or a cake pan. For best results, use the mold I recommend.

Do I need an egg bite mold?

It’s the easiest way to get the “bite” shape and even cooking. If you use another mold, choose silicone/heat-safe cups and expect timing changes.

Can I stack two molds?

Often yes if you have a rack/stacker and enough clearance, but results can vary. If stacking, keep the same cook time and allow full natural release; if centers are underdone, add 1–2 minutes next time.

How do I store them?

Store in an airtight container. They’re great chilled (fudgier) and also reheat well in short bursts in the microwave or for a few minutes in the air fryer.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Instant Pot brownie bites topping with whipped cream on a white plate.

Instant Pot Brownie Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Print Recipe

The next time a chocolate craving hits, you need to try these easy Instant Pot Brownie Bites. You only need a few ingredients to make these delicious treats that taste like a gooey flourless chocolate cake. This recipe is gluten-free.

  • Total Time: 40 minutes
  • Yield: 7 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 1/4 cup gluten-free baking flour (you can use all-purpose flour if you are not gluten-free)
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut sugar
  • 1/3 cup chocolate chips (use dairy-free chocolate chips, if necessary)
  • 1 egg, beaten
  • 1/4 cup coconut oil, melted (you can use melted butter if you’re not dairy-free)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsweetened almond milk (you can use cow’s milk if you are not dairy-free)
  • 2 cups water

Instructions

  1. Spray a 7-well silicone mold with nonstick cooking spray and set aside.
  2. In a medium mixing bowl, combine the flour, cocoa powder, baking powder, coconut sugar, and chocolate chips. Stir to combine.
  3. Next, add the egg, coconut oil, vanilla extract, and almond milk. Stir to combine.
  4. Then, use a spoon to divide the batter evenly between the wells of your mold.
  5. Pour the water into the bottom of the Instant Pot.
  6. Place the trivet on the bottom of your Instant Pot. Then, place the mold on top of the trivet.
  7. Lock on the lid and set the time to 10 minutes at high pressure.
  8. When the cooking time is up, let the pressure come down naturally for 10 minutes. Then, use the quick-release to get rid of any remaining pressure. Carefully remove the lid, trying not to let any water from lid fall onto the tops of the brownies.
  9. Use oven mitts to remove the trivet and the mold from the Instant Pot.
  10. Let the brownies cool for a few minutes before removing them from the mold.
  11. Serve warm or at room temperature.

Notes

  1. You can use regular all-purpose flour if you aren’t gluten-free.
  2. You can also replace the almond milk with cow’s milk if you aren’t dairy-free.
  3. You can use white cane sugar instead of coconut sugar, if you prefer.
  4. These brownie bites are also great served chilled.
  5. Store any leftovers in a tightly-covered container in the refrigerator for up to 4 days.
  6. The total cook time includes 10 minutes for the pot to come to pressure and a 10 minute natural release.

Nutrition

  • Serving Size: 1 brownie bite
  • Calories: 216
  • Sugar: 19.9 g
  • Sodium: 26.7 mg
  • Fat: 12 g
  • Saturated Fat: 8.8 g
  • Carbohydrates: 27.1 g
  • Fiber: 1.8 g
  • Protein: 2.5 g
  • Cholesterol: 26.6 mg

Don’t Miss These Easy Chocolate Recipes!

Chocolate Avocado Ice Cream

Chocolate Peanut Butter Banana Ice Cream

Coconut Flour Chocolate Mug Cake

Vegan Dark Chocolate Almonds

More Instant Pot Dessert Recipes You Might Like

If you like these Instant Pot Brownie Bites, then you might like these other healthy Instant Pot dessert recipes!

Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.

About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.