Forget the oven and cake mixers! These indulgent brownies are easy to make and have a moist fudgy texture. Made in Instant Pot® Duo Mini (3 quart). Use good quality dark chocolate for the rich color and goodness of antioxidants. Serve as is or top the brownie with a chocolate ganache and serve once completely cooled.


Recipe Summary

40 mins
20 mins
1 hr 15 mins
15 mins
1 6-inch round brownie


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat chocolate and butter in a glass bowl placed inside a saucepan of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and glossy, about 5 minutes.

  • Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yogurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, baking soda, and salt; gently fold into the chocolate mixture until batter is thick and smooth. Do not overmix.

  • Butter a 6-inch round cake pan with 2-inch sides. Pour batter into the pan and seal top with a sheet of aluminum foil.

  • Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot®). Add 1 cup water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of aluminum foil crosswise under the cake pan; hold the ends to lower cake onto the trivet. Keep foil strips folded down to prevent contact with the lid.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

  • Check a toothpick inserted into the brownie comes out clean. Cook at high pressure for 3 minutes more if needed. Release pressure using the quick-release method, about 5 minutes. Let brownie cool before cutting.

Cook's Notes:

Sour cream can be substituted for the Greek yogurt, if desired.

If you like, you can add chopped walnuts/chocolate chunks at the end of Step 2.

Nutrition Facts

694 calories; protein 9.9g; carbohydrates 90.6g; fat 33.5g; cholesterol 188.5mg; sodium 667.9mg. Full Nutrition