Instant Pot Chocolate Muffins are chocolaty, moist, and wonderful simple to make in the pressure cooker. Enjoy them for breakfast, or for any special occasions!
These Instant Pot Chocolate Muffins are mouth-watering treats that can be enjoyed year-round. We love rich and moist muffins, and this recipe will deliver exactly that. You will end up with some of the most amazing, tasty, and fluffy desserts.
If you have not used a pressure cooker before, this is the ideal recipe to start experiment with it. initially, these treats are easy and quick to make. Also, they require a few simple ingredients, and you can make quite a few at once.
Though they might not have the crispy top as the oven-baked once, they will be super tender and quick to make. To get the crispy top, you can just put them on broil for 1-2 minutes when done, and you will have the best of both worlds!
Instant Pot Chocolate Muffins
1/2 cup butter (melted)
1/2 cup white granulated sugar
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
First Add melted butter and sugar to a large bowl and whisk to join, until shiny and smooth.
After Add the egg and whisk.
After Add flour, baking soda, baking powder, and cocoa powder. Whisk to combine.
Add milk and whisk to join.
Stir in chocolate chips.
Then 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.
After put the mold on top of the trivet.
Lock the lid and seal the valve.
Cook on High Pressure for twelve (12) minutes followed by a ten (10)-minute Natural Pressure Release.
Cautiously open the lid, remove the mold.
Then Let it cool a bit and remove the muffins.
Finally, sprinkle with powdered sugar and top with strawberry jam before serving if desired.