Brownies & BarsJapanese-AmericanMedium

Instant Pot Matcha White Chocolate Blondies

Name: Instant Pot Matcha White Chocolate Blondies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9 servings
Cuisine: Japanese-American
Ingredients: 6 oz (170 g) unsalted butter, softened, softened to room temperature, cut into small cubes; ¾ cup (165 g) packed light brown sugar; ¼ cup (50 g) granulated sugar; 2 large eggs, room temperature, room temperature; 1 tsp (5 ml) vanilla extract; 2 tbsp (6 g) culinary matcha powder, sifted to remove lumps; 1 cup (125 g) all-purpose flour; ½ tsp (2½ g) baking powder; ¼ tsp (1½ g) fine sea salt; 4 oz (115 g) white chocolate, roughly chopped, roughly chopped into ½-inch pieces; 1½ cups (360 ml) water

From the MyKitchenBank Kitchen

Dense, fudgy blondies infused with earthy matcha and studded with white chocolate, made in the Instant Pot for a unique moist crumb. The pressure cooking method keeps these bars tender and prevents the tops from overcooking while the centers set.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 9 blondies (one 8×8-inch pan)

Save to My Kitchen Jump to recipe

Steps

Before you start

Ensure your Instant Pot trivet or steamer rack fits inside (comes with most models)
Have an 8×8-inch (20×20 cm) baking pan that fits inside your Instant Pot (or use aluminum foil sling)
Measure matcha powder accurately; it's potent and affects both flavor and texture
Room-temperature eggs emulsify better with the butter

1
Prepare the Instant Pot
- Add 1½ cups (360 ml) water to the Instant Pot.
- Place the trivet inside.
- If your 8×8-inch pan doesn't fit with the trivet, create an aluminum foil sling by folding a 20-inch piece of foil lengthwise in thirds; this will help you lower and lift the pan.
- Set aside.
+ Show details− Hide details
Tip: The foil sling prevents your hands from burning and makes lifting the hot pan safe.
2
Cream butter and sugars
- In a medium mixing bowl, whisk together the softened butter, brown sugar, and granulated sugar for 2–3 minutes until pale and fluffy.
- The mixture should look light and slightly aerated.
- Use an electric mixer or whisk by hand vigorously.
+ Show details− Hide details
Ready when: Mixture is pale, fluffy, and noticeably lighter in color
Tip: Softened butter (not melted) creates a lighter crumb; cold butter won't incorporate air properly.
3
Add eggs and vanilla
- Beat in the room-temperature eggs one at a time, whisking well after each addition until incorporated.
- Pour in the vanilla extract and whisk for 30 seconds.
- The mixture should look smooth and emulsified.
+ Show details− Hide details
Ready when: Mixture is creamy and fully combined with no streaks of egg white
Tip: Room-temperature eggs prevent the mixture from seizing or looking curdled when added to the butter.
4
Sift and fold dry ingredients
- In a small bowl, whisk together the sifted matcha powder, flour, baking powder, and salt.
- Fold this dry mixture into the wet ingredients using a spatula or wooden spoon, stirring until just combined.
- Do not overmix; a few streaks of flour are okay.
+ Show details− Hide details
Ready when: Dry ingredients are fully incorporated and no lumps of matcha remain visible
Tip: Overmixing develops gluten and makes blondies tough; stop as soon as flour disappears.
5
Fold in white chocolate
- Gently fold the chopped white chocolate pieces into the batter using a spatula.
- Keep folding until evenly distributed, about 1 minute.
- Try to keep pieces intact rather than crushing them.
+ Show details− Hide details
Ready when: White chocolate chunks are distributed throughout the batter
Tip: Folding gently instead of stirring prevents the white chocolate from breaking apart and distributes it evenly.
6
Line and fill the pan
- Line the 8×8-inch baking pan with parchment paper, leaving a small overhang on two sides for easy removal.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- The pan should be about ¾ full.
+ Show details− Hide details
Ready when: Batter is level and the pan is filled to the appropriate depth
Tip: Parchment paper handles make lifting the cooled blondies out clean and simple.
7
Lower pan into Instant Pot
- Using the foil sling, carefully lower the filled pan onto the trivet inside the Instant Pot.
- The water should be below the pan; the steam will circulate around it.
- Close the Instant Pot lid and set the valve to "Sealing."
+ Show details− Hide details
Ready when: Lid is sealed and valve is set to "Sealing"
Tip: Make sure the pan sits flat on the trivet and is not tilted; uneven cooking will result.
8
Pressure cook the blondies
- Press the "Pressure Cook" or "Manual" button and set the timer to 20 minutes at high pressure.
- The Instant Pot will take 5–8 minutes to come to pressure before cooking begins.
- Do not open the lid during cooking.
+ Show details− Hide details
Ready when: Instant Pot beeps and displays "LID" when pressure cooking completes
Tip: The slight underdone center is intentional—carryover heat will finish cooking as the pan cools, preventing overbaking.
9
Quick release pressure
- Once the cooking timer ends, carefully turn the Instant Pot valve to "Venting" to release steam quickly.
- Wait about 1 minute for the steam to fully release, then open the lid away from your face.
- Use the foil sling to carefully lift the hot pan out of the Instant Pot.
+ Show details− Hide details
Ready when: Steam has dissipated and it is safe to open the lid
Tip: Quick release can cause splattering; open the lid slowly and at an angle away from you to avoid burns.
10
Cool in the pan
- Set the hot pan on a wire cooling rack or trivet and allow the blondies to cool in the pan for 10 minutes.
- The carryover heat will continue to cook the centers.
- Do not remove the blondies yet.
+ Show details− Hide details
Ready when: Pan is cool enough to touch and blondies are set at the edges but still slightly soft in the center
Tip: Cooling too briefly will cause blondies to crumble when lifted; too long and they'll be dense and cake-like.
11
Remove and cool completely
- Using the parchment overhang, lift the entire blondie block out of the pan and onto a wire cooling rack.
- Let cool to room temperature, about 5–10 minutes more.
- Once cool, use a sharp knife dipped in hot water (and wiped dry after each cut) to cut into 9 equal squares.
- Wipe the knife between cuts for clean edges.
+ Show details− Hide details
Ready when: Blondies are completely cool and a sharp knife cuts through with minimal crumbling
Tip: A hot, wet knife glides through cleanly rather than dragging and tearing the delicate crumb.

Good to know

Tips

Matcha quality matters: use culinary-grade (not cosmetic) matcha from a reputable Japanese source for earthy, slightly savory notes rather than bitterness.
The Instant Pot's steam environment prevents the tops from drying out while centers set, giving these blondies a signature fudgy texture impossible to achieve in a standard oven.
If your blondies come out too cake-like, you likely used cold eggs or overmixed the batter; next time, bring eggs to room temperature and fold the dry ingredients gently.
For extra indulgence, drizzle cooled blondies with white chocolate or a light matcha glaze made by whisking 1 tablespoon matcha powder with 3 tablespoons powdered sugar and 2 teaspoons water.

Make ahead

Blondie batter can be prepared and refrigerated in the lined pan, covered, for up to 12 hours before pressure cooking. Add 2–3 minutes to the cooking time if cooking from cold.

Storage & reheating

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze in an airtight container or zip-top bag for up to 2 months. Thaw at room temperature for 30 minutes before serving, or warm gently in a 300°F (150°C) oven for 5 minutes for a fudgy texture.

Substitutions

culinary matcha powder → 2 tablespoons (6 g) finely sifted green tea powder (loose leaf, not instant tea mix). Green tea powder is milder and less umami-forward; use a high-quality culinary grade for best flavor.
white chocolate, roughly chopped → 4 oz (115 g) white chocolate chips or 4 oz (115 g) finely chopped milk or dark chocolate. Milk or dark chocolate will intensify the contrast with the matcha; melt quality chocolate for the best results.
packed light brown sugar → 1 cup (200 g) granulated sugar (remove the granulated sugar from the ingredient list). All-granulated sugar will produce slightly cakier, less fudgy blondies; brown sugar adds moisture and chewiness.
unsalted butter, softened → 6 oz (170 g) unsalted coconut oil, melted and cooled slightly. Coconut oil produces a slightly denser, less tender crumb; whisk briefly to re-emulsify before using.