I’m combining my love for sweets, the Instant Pot, and the 21 Day Fix with one simple recipe.
You have to try these Instant Pot Brownies–when you are scheduling in your 21 Day Fix treat swap options this one should definitely make the list!
I can’t be the only person who tries to eat healthy and stay active while keeping my sweet tooth in check, can I?!?
It can be hard to stay on track when cravings pop up. Instead of trying to ignore those cravings, keep track of some delicious and not too dangerous recipes that you can whip up!
These Instant Pot Brownies are one of my favorite, healthier, 21 Day Fix Treat Swap options.
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 up in a hurry thanks to the Instant Pot.
Ingredients:
pureed pumpkin or carrots
pure maple syrup
eggs
coconut oil
vanilla extract
rice flour (you can also use whole wheat)
cocoa powder
baking powder
Directions:
1) Mix together all the ingredients in a large bowl.
2) Grease a 7 inch spring form pan. Fill with batter, then cover with foil.
Fold a long piece of foil into third lengthwise to create a sling. Set the pan onto of the spring.
3) Insert the trivet into the Instant Pot and add 2 cups of water. Using the sling, lower the springform pan into the Instant Pot. Add the lid and turn the pressure valve to sealing.
4) 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 cool, then serve!
Cooking Tips for Instant Pot Brownies:
- If they 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 for more info.
- If for some reason 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. Do another quick release, and they should be good to go!
- If you’d rather stick the brownies in the oven to finish them, I’d cook at 350 and check every 5 minutes.
I keep this recipe in my 21 Day Fix Meal Plan rotation because it is so delicious and I know that I can work it in for a treat swap.
If you need some more inspiration to help you use that Instant Pot, these recipes should do the trick!
Weight Watchers | 11 Freestyle Smart Points per Serving
Instant Pot Brownies | Healthy Brownies
Ingredients
- 1 C Pureed Pumpkin or Carrots
- 1 C Pure Maple Syrup
- 2 Eggs
- 1/4 C Coconut Oil
- 1 tbsp Vanilla Extract
- 1/2 C Rice Flour
- 1/3 C Cocoa Powder
- 1/2 tsp Baking Powder
Instructions
- 1) Mix together all the ingredients in a large bowl. 2) Grease a 7 inch spring form pan. Fill with batter, then cover with foil. Fold a long piece of foil into third lengthwise to create a sling. Set the pan onto of the spring.3) Insert the trivet into the Instant Pot and add 2 cups of water. Using the sling lower the springform pan into the Instant Pot. Add the lid and turn the pressure valve to sealing.4) 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 cool, then serve!
Video
Notes
Nutrition
can you did this in a slow cooker?
I haven’t tried it in a slow cooker, I’m sorry.
Hi. I’ve been looking through your IP recipes and keep on seein rice flour. Can you substitute whole wheat flour ornis there a specific reason that we need to stick with that particular product? I’m asking because it’s a baked good and I know that there’s less flexibility in baking.
Thanks and looking forward to adding these to my rotations.
Hey there! You should be able to sub these pretty easily. Whole wheat might give you a little trouble, so just plan on tweaking a little :)
Thank you for the reply. I was just about to ask the same question as I don’t have rice flour. I do have A/P so will give these as a try as my first “bake” in my IP!!
Is anyone else going to admit do doing a double take after reading “pot brownies”?? LOL I saw the title and I was like wait a second!!! All of your delicious looking recipes are making me want to purchase an instant pot!
Seriously, right?! I titled it and then after I published it and realized what I did, there was no going back!
And let me tell you, I love that Instant Pot!! ;)
Hugely enjoyed this article :), keep up the greatt writing and I’ll keep reading.
Will be sharing this with my instagram followers and I’m sure they’ll love it as
well!
Hi Becca! I enjoy every recipe of yours I’ve tried since starting 21DFX last Dec. These brownies look amazing! One sub questiom, would raw local honey be okay in place of the pure maple syrup? I have all of the ingredients but that in my house.
Hi Jessica, thank you!!
I think subbing honey for syrup would be fine!!
I’m so sorry I missed this question! Raw honey is a great replacement for syrup :)
Is there any way to substitute the rice flour for coconut or almond flour?
Absolutely :)
Becca could you swap the pumpkin for sweet potatato?
Hey Lou! I haven’t done it, so I hesitate to say yes. I can’t imagine why you couldn’t, but I’m not sure about cooking times and such. :)
sweet potato puree is pretty much like pumpkin puree don’t you think? I made some brownie bites with sweet potatoes some time ago using Daphne Oz ‘s recipe . I think her bake time was off so I increased the time, but they were quite good. Check it out.
Yes, I totally agree! I can’t recommend something here that I haven’t physically tried myself though! ;)
I just made these and followed the directions and the brownie wasn’t all the way cooked. I went ahead and put in a 350 oven for thrifty minutes.
Why do you think mine didn’t cook all the way?
Hi Terri, I’m sorry these didn’t cook all the way through for you! A few reasons…were any of your ingredients cold, or did you substitute any ingredients?
I didn’t substitute any ingredients and they were room temperature.
Terri,
The only things I can think of are that it’s an elevation issue and would need more time next time you make them, or maybe your seal wasn’t set? Did the pot come to pressure?
Have you tried baking it? If so, how long should I bake it at what temperature? TIA!
Hi there! I haven’t baked these yet but it’s on my to do list for this week!
Have you baked these in the regular oven before?
I haven’t! It was on my to do list for this week but I didn’t get to it—rescheduling for this weekend!
If using coconut flour, do I need to increase any of the liquids? Can’t wait to give these a try!
No, it should cook pretty much the same.
Thank you. Will give it a go!
I’m for sure going to make these but am also wondering about Bake time..Did you get around to baking them in an oven Yet? My sister in law would love these, but doesn’dt have an instant pot.
Hi, wow I saw this and did a double take like, “Wow, hey wait a minute!”
I really want to try this. I am having just one problem though. Pressure cooking is very new to me. And I am having trouble with a lot of these recipes b/c I have the Power Pressure Cooker XL. I have no idea what buttons to press. I mean I can kinda guess, but every time I go to I get nervous and decide to make it some other time, and some other time never happens. Do you have directions for this recipe with the Pressure Cooker XL?
BTW! You are amazing and I love your recipes! Thank you for sharing! :)
Emailed you! ;)
Can a bake them and what temp? Thanks
Hi Liz, I’ve baked these before for 60 minutes at 375. Depending on your oven they might need more time, just test them before you pull them out.