Dessert

Instant Pot Chocolate Muffins Recipe

ByJulian Dempsey January 21, 2026January 21, 2026

Introduction

These Instant Pot Chocolate Muffins are a quick and easy way to satisfy your chocolate cravings without heating up the oven. Moist, rich, and studded with chocolate chips, they are perfect for breakfast or an afternoon treat. Plus, using the Instant Pot makes baking a breeze!

A small dome-shaped chocolate dessert sits centered on a white plate with a smooth texture. The dessert has two layers: a dark brown chocolate base and a top thin layer dusted with white powdered sugar that looks soft and fluffy. In the middle of the powdered sugar layer is a small dollop of bright red jelly. A gold spoon lies on the plate next to the dessert. In the blurred background, similar dome-shaped desserts are placed on a white plate, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, whisk together the melted butter and sugar until shiny and smooth. Add the egg and whisk until well combined.
Step 2: Add the flour, baking soda, baking powder, and cocoa powder to the bowl. Whisk everything together until evenly mixed.
Step 3: Pour in the milk and whisk until the batter is smooth.
Step 4: Stir in the chocolate chips to distribute them throughout the batter.
Step 5: Lightly spray a pressure cooker egg mold with baking spray. Fill each mold about 3/4 full with the muffin batter. Cover the mold loosely with foil.
Step 6: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside.
Step 7: Set the mold on top of the trivet carefully.
Step 8: Close the lid and seal the valve on the Instant Pot.
Step 9: Cook on High Pressure for 12 minutes, then allow a Natural Pressure Release for 10 minutes.
Step 10: Carefully open the lid and remove the mold from the Instant Pot.
Step 11: Let the muffins cool slightly before removing them from the mold.
Step 12: Optionally, sprinkle with powdered sugar and top with strawberry jam before serving.

Tips & Variations

For a fudgier texture, add an extra 2 tablespoons of cocoa powder or swap half the milk for heavy cream.
You can substitute chocolate chips with chopped nuts or dried fruit for a different twist.
Use silicone molds for easier removal and cleanup.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm gently in the microwave for 15-20 seconds or in a toaster oven until warm.

How to Serve

A small dome-shaped chocolate cake sits at the center of a white plate on a white marbled surface, with a fine dusting of white powdered sugar covering the top two-thirds, creating a snowy texture. At the very top, a small round dollop of glossy red jelly adds a bright pop of color. The bottom third of the cake shows a dark, moist chocolate texture with tiny air holes. To the right side of the plate, a gold spoon rests gently, catching some light. In the blurred background, more of these cakes rest on another white plate, along with a heart-shaped pink bowl filled with red jelly and some green leaves scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without an Instant Pot?

Yes, you can bake the batter in a traditional oven at 350°F (175°C) for about 15-20 minutes or until a toothpick inserted comes out clean.

Can I freeze the muffins?

Absolutely. Wrap the cooled muffins individually in plastic wrap and place in a freezer-safe bag. They freeze well for up to 2 months. Thaw at room temperature or warm in the microwave before serving.