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 has a gluten-free option.

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

These Instant Pot Brownie Bites are simply delicious! They have the texture of a flourless cake, and are full of rich chocolate flavor.

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.

To bake the brownie bites in the Instant Pot, you’ll need a silicone mold that can also be used to make egg 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.

Don’t have silicone molds but still want to make a chocolate dessert? Try this yummy recipe for Instant Pot Chocolate Pudding.

brownie bites cooked and removed from molds on tray next to Instant Pot.

Why You Need This Recipe

  • Forget about using a boxed brownie mix to make your fudgy brownies, this homemade version is so much better!
  • Baking in the Instant Pot is such a cool trick and comes in handy when you don’t have an oven or you don’t want to take the time to pre-heat it.
  • These are great for a party or for a kid’s event; it’s such an easy dessert. Top them with regular whipped cream, vanilla ice cream, or dairy-free whipped cream. You can also use gluten-free flour if you need these Instant Pot Brownies to be gluten-free.

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.
  • Sugar sweetens up these yummy bite-sized brownies. You can use coconut sugar or white sugar, whatever you prefer.
  • 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).
  • Vanilla extract adds depth of flavor.

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

Recipe Steps

Process collage of how to make brownie bites in the Instant Pot.

Step One

Combine all of your dry ingredients in a mixing bowl.

See the recipe card at the end of this post for the exact measurements and nutritional information.

Step Two

Stir in the wet ingredients.

Step Three

Spray your silicone pan with nonstick cooking spray and divide your batter between the wells.

Step Four

Set the silicone mold with your brownie batter on top of the trivet inside a 6-quart Instant Pot.

Add two cups of water to the bottom of the pot and lock on the lid. Set the time to 10 minutes at high pressure.

Brownie bites in a silicone mold in an Instant Pot.

Step Five

Then, when the cooking time is up, let the pressure come down naturally for 10 minutes. Use the quick-release and carefully remove the lid. Try not to let any water splash onto the tops of the brownies.

Let the brownie bites cool in the mold for a few minutes.

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.

Recipe Tips

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

Recipe FAQs

I am not dairy-free. Can I use milk in this recipe instead of almond milk?

Yes! You can use cow’s milk instead of almond milk in this recipe, if you prefer.

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.

instant pot brownies served in parfait glass with raspberry and whipped cream.

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 Miss These Easy Chocolate Recipes!

Chocolate Avocado Ice Cream

Chocolate Peanut Butter Banana Ice Cream

Coconut Flour Chocolate Mug Cake

Vegan Dark Chocolate Covered Almonds Recipe

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot brownie bites topping with whipped cream on a white plate.

Instant Pot Brownie Bites

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 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.