Fudgy Instant Pot Brownie Sundaes

These delicious Fudgy Instant Pot Brownie Sundaes are quick and easy individual-sized Instant Pot desserts, sure to satisfy your sweet tooth.  

It’s summer in Salt Lake City and that means that after a cold, snowy winter, we live every summer day to its fullest. My family spends lots of time outdoors: hiking, gardening, grilling, and eating al fresco.  Summertime also means I try and limit the use of my oven. Cooling the house down with the air conditioner and then heating it up with an oven makes absolutely no sense, especially since we trying to conserve energy. This is where our outdoor grill and Instant Pot come in handy.

The Instant Pot pressure cooker doesn’t heat the house up and it does a great job of making desserts.  Instant Pot Brownie Sundaes are a welcome treat to cool you off on a hot summer day, but you don’t have to limit them to summer: they are delicious any time of year!

I make these Instant Pot brownies using the pot-in-pot (PIP) method. Pot-in-pot is a very convenient Instant Pot pressure cooker technique that involves adding water to the Instant Pot and cooking your dish in a separate oven-safe container that’s placed on a trivet.  The technique uses the steam of the water to create pressure and cook the dish, without having to add liquid to the dish itself.   PIP is especially great for pressure cooker desserts like cheesecakes, lava cakes, custards, and for dishes like lasagna or casseroles.

For these Instant Pot brownies, I use 7 half-pint mason jars filled to half-height.  With the ice cream, it’s a very satisfying amount of brownie.  You can fill the jars more than halfway, in which case you’ll need fewer jars.  These Instant Pot Brownies look gorgeous when served a la mode (with a scoop of ice cream) and topped with your favorite toppings.

The recipe includes Andes creme de menthe chocolate mint candies.  If you love mint, like I do, you’ll be in heaven!  If you’re not a fan of mint flavoring, you can substitute chocolate chips or even omit them altogether.

You’ll need a trivet to place the mason jars on. I use the trivet that comes with the Instant Pot and has handles. I also cover the jars lightly with aluminum foil to prevent condensation from dripping into the jars. Be careful to avoid a steam burn when you remove the aluminum foil and the jars from the Instant Pot.

If you only have one sealing ring and it has an odor that’s difficult to remove, I suggest getting a second sealing ring and using it for Instant Pot desserts.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot Manual / Beginner’s Quick Start Guide blog post first and then come back here to learn how to make Instant Brownie Sundaes.

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Instant Pot Brownie Sundaes Ingredients

Instant Pot Brownie Sundaes Step-by-Step Instructions

• Lightly spray the insides of the mason jars with cooking spray.
• Stir together flour, salt, instant coffee granules; set aside.
• Beat eggs with a whisk; set aside.

• Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
• Whisk in sugar.

• Whisk in eggs and vanilla.
• Stir in flour mixture.
• Stir in chopped creme de menthe candies (if using.)

• Divide batter among prepared mason jars.
• Pour 1 cup of water in the Instant Pot.

• Place a trivet in the Instant Pot.
• Place the mason jars on the trivet.
• Loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.

• Close the Instant Pot lid, and make sure the steam release handle is in the ‘Sealing’ position.
• Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ’20’ (20 minutes).

• Instant Pot display will change to ‘On’.
• Once the Instant Pot is pressurized, the float valve will go up.
• The display will count down from 20 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

• Do a quick release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position.
• When your Instant Pot is depressurized, the float valve will be in the down position.
• It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)

• When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
• Carefully remove the mason jars from the Instant Pot.
• If there is any condensation on the top of the brownies, carefully dab with a paper towel.
• Allow to cool on trivet or cooling rack.

• Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, chocolate sauce, berries or nuts.

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Instant Pot Brownie Sundaes

Prep 10 mins

Cook 25 mins

Total 35 mins

Author Paint the Kitchen Red

Yield 7 jars

These delicious Fudgy Instant Pot Brownie Sundaes are a quick and easy individual-sized Instant Pot dessert, sure to satisfy your sweet tooth.  

Ingredients

• 2/3 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp instant coffee granules
• 2 eggs, at room temperature
• 4 oz. bittersweet chocolate, chopped
• 1 stick unsalted butter (1/2 cup)
• 3/4 cup sugar
• 1/2 tsp vanilla extract
• 1 (4.67 oz) package creme de menthe candies (like Andes brand), chopped coarsely
• Vanilla ice cream
• Chocolate shavings, berries, nuts, or chocolate sauce (for toppings), optional

Instructions

1. Lightly spray the insides of 7 half-pint mason jars with cooking spray.
2. Stir together flour, salt, instant coffee granules; set aside.
3. Lightly beat eggs with a whisk; set aside.
4. Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
5. Whisk in sugar.
6. Whisk in eggs and vanilla.
7. Stir in flour mixture.
8. Stir in chopped creme de menthe candies (if using.)
9. Divide batter among prepared mason jars.
10. Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot.
11. Place the mason jars on the trivet and loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.
12. Close the Instant Pot Lid, and make sure the steam release handle is in the ‘Sealing’ position.
13. Cook on ‘Manual’ (or 'Pressure Cook') mode for 20 minutes and do a quick release of pressure.
14. When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
15. Carefully remove the mason jars from the Instant Pot.
16. If there is any condensation on the top of the brownies, carefully dab with a paper towel.
17. Allow to cool on trivet or cooling rack.
18. Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.

Notes

Adapted from Cuisine at Home Slow Cooker Recipes

Courses Dessert

Nutrition Facts

Serving Size 1 jar

Amount Per Serving
Calories 336
% Daily Value
Total Fat 15 g		23%
	Saturated Fat 11 g	55%
	Unsaturated Fat 1 g
Cholesterol 57 mg		19%
Sodium 192 mg		8%
Total Carbohydrates 48 g		16%
	Dietary Fiber 2 g	8%
	Sugars 37 g
Protein 5 g		10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

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