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

Instant Pot Brownie Bites

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5 from 5 reviews

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


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


  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.


  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.


  • 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