There’s nothing like a warm brownie to really kick a sweets craving! Instead of blowing my healthy lifestyle out of the water, I know I can whip these healthy chocolate brownies up in a hurry thanks to the Instant Pot.
These Instant Pot brownies are super easy to make and so delicious. There’s no white or brown sugar, and no need to melt any chocolate in this easy Instant Pot brownie recipe. They’re my favorite healthier Instant Pot dessert!
I just want the recipe!
In my recipe posts I like to give a lot of tips and detailed information so that anyone can make my recipes. If you’d like to skip over all of that, just scroll to the bottom of the page where you’ll find the easy printable Healthy Brownie recipe!
- Pureed Pumpkin or Carrots: Make sure to use 100% pure pumpkin and not the pumpkin pie filling.
- Maple Syrup: Pure maple syrup has a lower glycemic index, far less processing, and significantly more minerals than refined sugar.
- Eggs: If you’re egg free you can make a chia egg using directions in this post.
- Coconut Oil: You can learn about healthy oils in this post.
- Vanilla Extract: Be sure to use vanilla extract and not bakers vanilla or imitation vanilla. These often have added sugar and artificial flavors.
- Rice Flour: Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour.
- Cocoa Powder: There are so many benefits to using a good quality cocoa powder, such as improved mood (see chocolate does make you happy) and increases blood flow to your brain.
- Baking Powder: Helps to give these chocolate brownies volume, or a fluffy texture.
How to make these Instant Pot Brownies:
- Prepare your pot
Insert the trivet into the Instant Pot and add 2 cups of water to the bottom of your pot.
- Mix the wet ingredients
Add pureed pumpkin, maple syrup, eggs, coconut oil and vanilla extract to a large bowl and mix well.
- Add the dry ingredients
Mix in the rice flour, cocoa powder & baking powder to your wet ingredients and mix well.
- Prepare your pan
Grease a 7 inch springform pan and fill it with the brownie batter, then cover with foil.
- Make a sling
Ready to try something new? Fold a long piece of foil into thirds lengthwise to create a sling to place under the cake pan. Using the sling, carefully lower the springform pan into the Instant Pot. If you have a trivet with handles, you can use that instead.
- Pressure cook
Close the lid on your pressure cooker and make sure to turn the pressure valve to sealing. Cook on high pressure using the Manual or Pressure Cook setting for 35 minutes.
- Quick release
Do a quick release to release the pressure, which means when the timer stops, immediately move the valve to Venting. Steam will forefully come out for a few minutes as the pressure releases. Use the sling or trivet handles to carefully remove the pan from the Instant Pot. Let cool and then serve.
If you don’t have an electric pressure cooker, here’s how you can make these brownies in the oven:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all wet ingredients (pumpkin puree, maple syrup, eggs, coconut oil and vanilla extract).
- Add rice flour, cocoa powder and baking powder to the bowl of wet ingredients and mix until combined.
- Grease or line with parchment paper a 7 inch springform pan and pour the brownie batter into it.
- Bake for 35-40 minutes or until a knife inserted into the middle of the pan comes out clean.
- If your brownies are not coming out quite right for you, don’t fret. You might just need to adjust the cook time for a different altitude. Check out this post on Instant Pot high altitude cooking time adjustments.
- If your brownies are still a little gooey after they are done quick releasing, I’d keep them in the Instant Pot and add another couple of minutes of cooking time, then do another quick release and they should be good to go! If you’d rather, you can stick the brownies in the oven to finish them. I’d cook in a 350 degree preheated oven and check every 5 minutes.
- These brownies are much easier to cut when they’re completely cooled. I always cut brownies with a plastic knife, as they don’t stick to the knife that way–it’s a game changing tip!
- If you’re using a different pan, your cooking times might change a bit. Keep an eye on the brownies and you’ll know they’re done cooking when a metal butterknife or toothpick inserted into the center comes out clean.
Healthy Eating Plans
21 Day Fix: 1 yellow container of these 21 Day Fix brownies (I use the container to cut one) counts as a yellow container treat swap!
Weight Watchers: one serving of this recipe counts as 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plan Points
Looking for more Instant Pot dessert recipes?
- Healthy Lemon Bar Recipe
- Banana Bread Cupcakes
- Healthy Key Lime Pie Bites
- Healthy Cheesecake Recipe
- Peanut Butter Lava Cake Recipe in Egg Bite Molds
- If you’re a coffee lover, these super fudgy espresso brownies are made with dark chocolate chips, almond flour and coconut sugar.
Instant Pot Brownies | Healthy Brownies
- 1 cup Pureed Pumpkin or Carrots
- 1 cup Pure Maple Syrup
- 2 Eggs
- ¼ cup Coconut Oil
- 1 tbsp Vanilla Extract
- ½ cups Rice Flour or whole wheat flour
- ⅓ cup Cocoa Powder
- ½ tsp Baking Powder
- Insert the trivet into the Instant Pot and add 2 cups of water.
- Add pureed pumpkin, maple syrup, eggs, coconut oil and vanilla extract to a large bowl and mix well.
- Mix in the rice flour, cocoa powder & baking powder to your wet ingredients and mix well.
- Grease a 7 inch springform pan and fill it with the batter, then cover with foil.
- Fold a long piece of foil into thirds lengthwise to create a sling to place under the springform pan. Using the sling, carefully lower the springform pan into the Instant Pot.
- Close the lid on your pressure cooker and make sure to turn the pressure valve to sealing. Cook on high pressure using the manual setting for 35 minutes.
- Do a quick release to release the pressure, then use the sling to remove the pan from the Instant Pot. Let cook and then serve.