Instant Pot brownie cake / pressure cooker vegan chocolate brownies
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4.67 from 9 votes

Instant Pot brownie cake / pressure cooker vegan chocolate brownies

These fudgy rich chocolate walnut brownies are so easy to make in a pressure cooker Instant Pot . You may even bake them in your oven . Either ways these vegan brownies taste absolutely decadent.
Prep Time15 mins
Cook Time35 mins
15 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 285kcal
Author: Khushboo


For preparing coffee

  • 2 teaspoon instant coffee
  • 1/3rd cup almond milk or milk of your choice

For preparing the add on

  • 1/2 cup toasted walnuts
  • 1/2 teaspoon all purpose flour for coating the walnuts

Dry ingredients

  • ¾ cup All purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup plus 1 tablespoon vegan granulated sugar

Liquid ingredients

  • 1/3rd cup oil or melted butter
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract


  • Start by preparing the pan . I have used Fat Dadio's 6" metal .
  • As shown in the picture we need to make a foil sling for easy handling of the pan in and out of the IP as well as a foil cover for the pan so that the water doesn't drip in the pan.
  • For the Foil sling tear a 24 " long foil and fold it twice lengthwise as shown in the picture to create a broad belt enough to pick up the pan .
  • Now that the sling and pan cover is ready , prepare the pan by brushing some oil on the base and sides of the pan and then dusting it with flour. This is done so that the cake doesn't stick to the pan and can be removed easily. Cut a round parchment paper to go onto the base of the pan.
  • Mix coffee granules , milk and microwave for 1 minute or simmer on stovetop until coffee is dissolved. Keep it aside.
  • Mix the walnuts with 1 teaspoon flour and keep aside.
  • In a medium size bowl sift all purpose flour, cocoa, salt and baking powder.
  • In another bowl add in sugar, applesauce , hot coffee, vanilla , oil and mix well with a spoon until combined and sugar is fairly dissolved .
  • Now pour the mixture over dry ingredients and fold everything with a spoon until mixed and lump free.
  • 45-50 strokes only so do not over mix .
  • Now fold in the walnuts and stir until combined.
  • Brownie batter is always thicker than cake batter.
  • Scoop the batter in the prepared pan and level it on the top with the back of the spoon.
  • Tap the pan on the kitchen counter twice to get rid of air bubbles if any.
  • Add 1.5 cups of water to the inner pot .
  • Place the trivet and then lower down the pan inside the pot with the help of prepared sling.
  • Close the Instant Pot, knob turned to SEALING position.
  • Press MANUAL HIGH 30 minutes
  • After the IP beeps, let NPR for 15 minutes and then quick release if the pin doesn’t drop.
  • Once the pin drops, slowly open the IP lid and take out the pan holding the sling.
  • Uncover, Insert a toothpick and check for the doneness.
  • The brownies are done when it leaves the sides, dry to touch on the top and toothpick comes with few crumbs.
  • Let it cool in the pan for 10 minutes.
  • Then run a knife to loosen the edges and invert the brownie onto the cooling rack.
  • Let it cool down completely before cutting.
  • If you want clean edges then you may even rest the brownies covered in the refrigerator for 4-5 hours or overnight before cutting .


For baking and stovetop pressure cooker instructions scroll down .
For other simple Instant pot recipes follow link here.
For easy delicious bakes follow link here.
For baking in more than one way in you Instant Pot I recommend going though my trials in the post here.
Omit salt if using melted salted butter.
Sub applesauce with flax seed meal egg or non dairy yogurt.
For a 10 qt Instant Pot you may use a 9” round pan , double the recipe .
Products that I have used ( not that it matters much!)-King Arthur's unbleached all purpose flour. Hershey’s unsweetened cocoa powder. Avocado oil. Sugar in raw. Real and not imitation vanilla extract.
If lacto vegetarian , feel free to use dairy .


Calories: 285kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 182mg | Fiber: 2g | Sugar: 13g | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1.4mg