Instant Pot Lava Chocolate Brownies

Name: Instant Pot Lava Chocolate Brownies
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 oz (115 g) dark chocolate (60–70% cacao), chopped, finely chopped; 3 tablespoon (43 g) unsalted butter, cut into small cubes; ⅓ cup (65 g) granulated sugar; 2 tablespoon (17 g) packed light brown sugar; 2 large eggs, at room temperature; ¼ teaspoon (1¼ ml) vanilla extract; ⅓ cup (42 g) all-purpose flour; 2 tablespoon (14 g) unsweetened cocoa powder; ¼ teaspoon (1¼ g) baking powder; fine sea salt; 1 cup (240 ml) water, for the Instant Pot

From the MyKitchenBank Kitchen

Fudgy Instant Pot brownies with a molten lava center made in minutes. Dark chocolate and butter melt together to create rich, decadent brownies with a gooey chocolate core that oozes when you bite into them. Pressure cooking locks in moisture for a dense, cake-like exterior with a liquid chocolate center.

Prep: 10 min
Cook: 16 min
Wait: 15 min
Total: 41 min
Makes: 6 molten brownies

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Steps

Before you start

Gather all ingredients at room temperature
Place the trivet and 1 cup water in the Instant Pot before starting
Prepare a 6-cup silicone mold or 6-ounce ramekins that fit inside the Instant Pot (stack in two layers if needed)
Have a heat-safe spatula or tongs ready

1
Melt chocolate and butter
- In a medium mixing bowl, combine the chopped dark chocolate and butter cubes.
- Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 1 minute total).
- Set aside to cool for 2 minutes.
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Ready when: chocolate is melted and smooth
Tip: Do not overheat; cool chocolate below body temperature before adding eggs to prevent scrambling
2
Whisk eggs and sugar
- In a small mixing bowl, whisk together the 2 room-temperature eggs, granulated sugar, and brown sugar until pale and slightly thickened, about 2 minutes.
- Add vanilla extract and whisk to combine.
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Ready when: mixture is pale and falls in ribbons from the whisk
Tip: Room-temperature eggs whisk to a higher volume, creating fluffier brownies
3
Combine wet ingredients
- Pour the egg mixture into the cooled chocolate mixture and fold together with a spatula until just combined.
- Do not overmix.
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Ready when: no white streaks of egg remain
Tip: Overmixing develops gluten and toughens the brownies
4
Mix dry ingredients
- In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of sea salt (about 1/8 teaspoon).
- Add to the chocolate mixture and fold until just combined.
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Ready when: no dry flour visible
5
Fill molds
- Divide the batter evenly among 6 silicone mold cups or 6-ounce ramekins, filling each about two-thirds full.
- This leaves room for the chocolate to flow when cooked.
- If using ramekins, place 3 on the trivet in a single layer, stacked as needed (or use a steamer rack to hold 2 layers).
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Ready when: batter is evenly distributed
Tip: Underfilling allows the molten center to flow; overfilling causes overflow
6
Prepare Instant Pot
- Ensure the water and trivet are already in the Instant Pot.
- Place the filled molds (or first layer of ramekins) on the trivet.
- If stacking, use a small steamer rack or foil balls to elevate the second layer about 1 inch above the first.
- Lower the Instant Pot lid closed.
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Ready when: lid is sealed and pressure valve is in sealing position
Tip: Do not skip the water; steam pressure cooks the brownies evenly
7
Cook under pressure
- Press the Pressure Cook or Manual button and set to high pressure for 10 minutes.
- The Instant Pot will take about 5–7 minutes to build pressure (not counted in the 10-minute cook time).
- Once the timer beeps, the brownies are done.
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Ready when: pressure valve hisses and timer sounds
Tip: Do not open the lid early; pressure is essential for the molten center
8
Natural release and cool
- When the timer sounds, let the pressure release naturally for 5 minutes.
- After 5 minutes, carefully move the pressure valve to venting to release any remaining steam.
- Open the lid (avoiding the escaping steam) and let the brownies cool in their molds for another 3 minutes before removing.
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Ready when: no steam escapes from the valve and brownies are set around the edges but jiggly in the center
Tip: Natural release prevents the molten center from deflating; rushing the release causes dense brownies
9
Unmold and serve
- Using tongs, carefully remove each mold or ramekin from the Instant Pot.
- If using silicone molds, gently press the bottom to pop the brownie onto a small plate or bowl.
- If using ramekins, run a thin knife around the edge and invert onto a plate or serve directly in the ramekin.
- The center should jiggle slightly when you move the plate; this is the lava.
- Serve immediately while warm.
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Ready when: brownies release cleanly from molds
Tip: Warm brownies have the best molten flow; if they cool, warm gently in the microwave for 20 seconds

Good to know

Tips

The molten center is achieved by underfilling the molds and using natural pressure release; rushing either step results in set brownies instead of lava
Room-temperature eggs and precise timing are essential—cold eggs lower batter temperature and prevent proper rise; overcooked brownies lose the molten center
Use a 6-quart or larger Instant Pot to fit the molds safely; a 3-quart model will not have enough space
These brownies are best served warm with vanilla ice cream, whipped cream, or a dusting of sea salt to cut the richness

Make ahead

Prepare the batter up to 2 hours ahead and refrigerate in the molds (covered), then add 1–2 minutes to the pressure-cook time

Storage & reheating

Store cooled brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave (15–20 seconds) to restore the lava center. Freeze for up to 3 months; thaw at room temperature and reheat before serving.

Substitutions

dark chocolate (60–70% cacao), chopped → semi-sweet chocolate. Use 60% cacao semi-sweet for a sweeter, less intense chocolate flavor
all-purpose flour → almond flour (gluten-free). Replace with same weight (42 g) for a denser, nuttier brownie; reduce baking powder to 1/8 teaspoon
large eggs → 2 tablespoons aquafaba (liquid from canned chickpeas) + 1 tablespoon cornstarch. Whisk together until foamy for a vegan version; texture will be slightly denser
vanilla extract → espresso powder. Use 1/4 teaspoon dissolved in a pinch of hot water to deepen chocolate flavor without vanilla