Instant Pot Chocolate Chip Muffin Bites

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Instant Pot Chocolate Chip Muffin Bites


  • 1/3 cup Brown sugar
  • 1/3 cup Melted Butter (~5 tablespoons, plus 1 teaspoon)
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 1 tsp Baking Powder
  • 1 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 1/2 cup Chocolate Chips


  • SLOWLY whisk the brown sugar, melted butter, vanilla, and milk together for about 1 minute.
  • Then, SLOWLY stir in the baking powder, flour, and salt until no white streaks remain.
  • Fold in the chocolate chips.
  • Spray your silicone egg bites mold with non stick cooking spray. (Use your finger inside each cup to make sure there's good coverage.)
  • Spoon the batter into each mold. Each cup should be about 3/4 full.
  • Cover the mold with the pressure cooker safe lid (or with foil, if you don't have a mold cover.)
  • Pour 1 cup of water into the bottom of the Instant Pot, and place the mold on top of a trivet.
  • Set the lid valve to SEALING, and set pressure cook for 12 minutes on high pressure.
  • When the time is up, do a natural release for 10-15 minutes before venting.
  • Put a plate on top of the mold and flip it over to release the mini muffins.