EASY INSTANT POT CHOCOLATE MUFFINS

By Meisje

RECIPE TIPS
These would make a nice treat for a special occasion, such as for Mother’s Day.
To make them gluten-free, replace the all-purpose flour with almond or coconut flour.
Because the chocolate flavor is front and center here, try using a high-quality product.
In addition, this recipe can be made with other fillings. Some alternative would be using blueberries, dried cranberries, or even chopped walnuts.
Do not overfill molds, since you will cover them with aluminum foil, give them some space to raise when cooking. Therefore, is best to fill about 3/4 of the cup.
Once the pressure is released, remove the muffins right away from the mold to stop the cooking process.

Ingredients

• /2 cup butter melted
• 1/2 cup white granulated sugar
• 1 egg
• 1 1/2 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

Preparation

Step 1

Add melted butter and sugar to a large bowl and whisk to combine, until shiny and smooth.
Add the egg and whisk.
Add flour, baking soda, baking powder, and cocoa powder. Whisk to combine.
Add milk and whisk to combine.
Stir in chocolate chips.
Spray a pressure cooker egg mold with baking spray and fill in the molds 3/4 with the muffin batter.
Add 1 1/2 cups of water to the Instant Pot and place the trivet inside.
Place the uncovered mold on top of the trivet.
Lock the lid and seal the valve.
Cook on High Pressure for 12 minutes followed by a 10-minute Natural Pressure Release.
Carefully open the lid, remove the mold.
Let it cool a bit and remove the muffins.
Sprinkle with powdered sugar and top with strawberry jam before serving if desired.