Go Back
+ servings
Instant Pot Chocolate Muffins Recipe

Easy Instant Pot Chocolate Muffins

Instant Pot Chocolate Muffins are chocolaty, moist and super easy to make in the pressure cooker. Enjoy them for breakfast, or for any special occasions! 
Course Dessert
Cuisine American
Keyword Instant Pot Chocolate Muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 7 muffins
Calories 293kcal
Author Catalina Castravet


  • 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


  • Add melted butter and sugar to a large bowl and whisk to combine, until shiny and smooth.
  • Add the egg and whisk.
  • Add flour, baking soda, baking powder, and cocoa powder. Whisk to combine.
  • Add milk and whisk to combine.
  • Stir in chocolate chips.
  • Spray a pressure cooker egg mold with baking spray and fill in the molds 3/4 with the muffin batter. Cover loosely with foil.
  • Add 1 1/2 cups of water to the Instant Pot and place the trivet inside.
  • Place the mold on top of the trivet.
  • Lock the lid and seal the valve.
  • Cook on High Pressure for 12 minutes followed by a 10-minute Natural Pressure Release.
  • Carefully open the lid, remove the mold.
  • Let it cool a bit and remove the muffins.
  • Sprinkle with powdered sugar and top with strawberry jam before serving if desired.



Calories: 293kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 248mg | Potassium: 233mg | Fiber: 3g | Sugar: 14g | Vitamin A: 685IU | Calcium: 76mg | Iron: 2.9mg