Instant Pot Flourless Brownies
Prep time
Cook time
Total time
These brownies are lower in sugar and fat than traditional brownies, but they still taste decadent enough to satisfy a sweet tooth. Baking in the Instant Pot keeps the brownies moist, with no risk of overbaking. Don’t be alarmed by the thickness of the batter, or by how soft the brownies might look immediately after cooking. They firm up as they cool, with a perfectly fudgy texture. I like to splurge and use dark chocolate chips for added texture in these naturally sweetened brownies, but you can leave them out completely to avoid the refined sugar.
Serves: 16 brownies
  • ¾ cup almond butter
  • ¾ cup coconut sugar
  • ⅓ cup raw cacao powder
  • 1 egg
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • ½ cup dairy-free dark chocolate chips (optional)
  1. Line a 7-inch round pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cacao powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.
  2. Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle with the chocolate chips and gently press them into the batter. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.
  3. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid.
  4. Use oven mitts to lift the trivet and the pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.
Make it Vegan - Omit the egg and instead combine 1 tablespoon ground flax or chia seeds with 3 tablespoons water for an egg substitute. Add 1 teaspoon raw apple cider vinegar to help the “egg” react with the baking soda. Add 10 minutes to the pressure cooking time, then follow the instructions as given.

This recipe is reprinted with permissions from The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore.
Nutrition Information
Serving size: 1 brownie Calories: 125 Fat: 7g Carbohydrates: 12g Fiber: 2g Protein: 3g
Recipe by Go Dairy Free at