Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup water (for the Instant Pot base)
Instructions
- Step 1: Preparation and Mixing. Grease a 6-inch or 7-inch round cake pan (ensure it fits inside your Instant Pot) with butter or non-stick spray. In a medium mixing bowl, whisk together the melted butter and sugar until well combined. Add the egg and vanilla extract, beating the mixture until it looks smooth and slightly glossy. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Stop mixing as soon as the white streaks of flour disappear to keep the brownies tender. Stir in the chocolate chips last.
- Step 2: Pressure Cooking. Pour the batter into your prepared pan and smooth the top with a spatula. Cover the pan tightly with aluminum foil to prevent excess moisture from dripping onto the surface of the brownie. Pour 1 cup of water into the bottom of the Instant Pot stainless steel insert. Place the pan on a trivet with handles and lower it carefully into the pot. Close the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on High Pressure and set the timer for 15 minutes.
- Step 3: Plating and Serving. Once the timer beeps, perform a quick pressure release by carefully turning the valve to “Venting.” Use oven mitts to lift the trivet and pan out of the Instant Pot. Remove the foil immediately to let any steam escape. Let the brownie cool in the pan for at least 10 minutes; this allows the center to set fully. Slice into wedges or squares and serve warm. For the best experience, top each serving with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce.
- Cook Time: 20 minutes