If you’re looking for some quick and easy treats, these Instant Pot desserts are right up your alley!
From cake to brownies to pudding, there are so many easy dishes you can make.
For those of you who don’t have an Instant Pot, here’s a quick rundown of what it can do.
It can pressure cook, steam, saute, and slow-cook, plus you can set it to make yogurt, chicken, soups, rice, and stews.
It’s super versatile and will make your meal prep so much easier!
If you do own one, then you know it can be used to make a whole array of savory dinners.
But did you know you can cook dessert in there, too? I’m talking about an entire cheesecake!
It’s true, and it couldn’t be easier.
Round out your meal with one of these 30 simple Instant Pot desserts tonight!
When making a cake in your Instant Pot, it’s best to use a 6-inch cake pan.
This size will fit perfectly in most models, and it will help prevent the batter from burning.
Also, be sure to add a small amount of water to the bottom for the same reason. Just an inch or two will do.
This recipe is vegan and will leave you with a moist and rich chocolate cake. But you can use your favorite recipe and cook it the same way.
These brownies have a slightly longer cook time than regular brownies, and you might be wondering why you would choose this version.
For me, the main reason is that I live in a warm climate, and during the summer, I hate turning the oven on.
Maybe you just moved, or you’re remodeling your kitchen? Regardless, you won’t be sorry you gave these a try.
If you like your brownies fudge-like, try cutting the cooking time down by 5 to 10 minutes.
Dessert doesn’t get much easier than a dump cake. Using ready-made pie filling, all you’ll need is to top it with a boxed cake mix.
There’s no mixing or measuring. You’ll just dump and bake!
You can use any pie filling, but I think the cherry is just so vibrant. And you could always switch up the cake mix.
Chocolate would be delicious with the cherry pie filling.
This bundt cake is loaded with chocolate chips and fantastic pumpkin flavor.
When choosing your bundt pan, be sure you get one small enough to fit into the Instant Pot.
Since most of these cakes need their own cake pan and water in the bottom, it’s worth buying a trivet to sit underneath that also has a handle to get the cake out.
You can find them online for under $10.
The chocolate frosting is an excellent addition to this cake, but you can either leave it off or use something slightly different.
This salted caramel cream cheese frosting would be a terrific alternative.
I use applesauce in baking, for breakfast, and even on my pork chops.
It’s such a great little thing to have in the house, but unfortunately, the store-bought stuff is loaded with sugar.
This recipe lets the apple flavor shine and needs just 8 minutes to cook. You can add in extra cinnamon if you like it with that warmth, or leave it out altogether.
Be sure to choose a variety of apples, so you get a wonderfully sweet and tart finish.
Rice pudding was a staple in my house. My nana used to make it with lots of sugar and evaporated milk.
She would put the rice in raw, cover the dish, and bake it until the rice was cooked and sweet.
It’s pretty perfect, whether it’s hot or cold. And you can have it plain, with cinnamon, raisins, chocolate, Nutella, or a nice spoonful of jam.
The key to getting the right texture is to rinse your uncooked rice to get all that dust and starch off.
Once cooked, you can add in the condensed milk for a super creamy texture and added sweetness.
Pumpkin pie is silky smooth, perfectly spiced, and should be served year-round if you ask me.
But it’s a shame that we only serve it in a shallow pie crust. There’s just not enough filling, and I always need a second slice!
That’s why I love this Instant Pot pie so much! It has a beautiful graham cracker crust and an incredibly thick layer of pumpkin pie filling.
It looks more like a pumpkin cheesecake!
After the cooking time is up and the pressure has been released, allow the pie to cool for at least an hour before popping it into the fridge to set.
Much like the cherry pie dump cake, this recipe has just a handful of ingredients and requires little prep. Even the kids can make it.
When you’re adding the butter to the top, be sure to slice it thin and try to get it evenly across the top.
For added crunch, try sprinkling with some brown sugar and broiling the cake for a few minutes after baking.
I was genuinely shocked at how delicious this cheesecake is. As a cheesecake aficionado, I was skeptical.
But somehow, the mixture of condensed milk and full-fat yogurt will bake and cool to a dense and creamy cheesecake.
Bread pudding is the humblest of desserts.
It was initially made by war-worn housewives looking for a frugal sweet treat that used leftover (stale) bread and just a few pantry staples.
Now, it’s a sweet, custard-based dessert that I’ve seen on the menu at five-star restaurants!
Be sure to start with stale bread, and feel free to add some raisins or even chocolate chips.
If you aren’t sold on the two-ingredient cheesecake, don’t worry, this one will look more familiar.
You’ll be making this cheesecake in much the same way you would bake it in the oven, and both will need water to help keep those unsightly cracks away.
The biggest plus to using the Instant Pot is that it needs just 30-35 minutes to cook.
Once removed and cooled slightly, let it cool in the fridge overnight to set up enough to cleanly slice.
I have a deep love for self-saucing puddings. They are cakey, fudgy, and best served warm.
Not to mention, there’s the incredible sauce that is made while the whole thing bakes.
If you’re a fan of sticky toffee pudding, then this is a must-try!
Once the batter is made and in the pan, you’ll need to sprinkle with sugar and pour over the butter and water.
As the cake bakes, the sugar will caramelize, and the liquid will seep through, soaking in slightly before coming to a rest on the bottom.
The honest truth is, making apple crisp in an Instant Pot will not give you a crisp top.
You will need to broil it for a few minutes to get that lovely crunch we all love.
But for those with no oven or who don’t want the heat of the oven in an already hot house, this is a great alternative.
You’ve no doubt had a chocolate lava cake in the past. They’re warm, rich, and literally bursting with chocolatey goodness.
What could be better? This. This could be better.
This intense chocolate cake is bursting with peanut butter! Unlike the chocolate lava cakes, it’s hard to over-bake these, and you’ll get that fantastic gush of filling every time.
This cake is such a nice change from the norm. Cooked using the steam feature, it’s denser than usual but still tender and tasty.
It needs just seven ingredients and can be on the table in under 30 minutes.
The fresh strawberries give it enough moisture and pops of flavor that you won’t even need frosting or glaze.
You won’t believe how moist and fluffy this lemon cake is. Using a boxed mix will ensure not only the tender crumb but also maximum flavor.
I love the look of this in the bundt pan, and the glaze just boosts the flavor even more.
Trust me, come the holidays, this will be your saving grace! Having a warm pot full of hot chocolate will be one guaranteed crowd-pleaser.
Make sure to use unsweetened cocoa powder for this, rather than the packets of cocoa, and have plenty of mini-marshmallows ready to go.
I love cookies in every form, but I have a soft spot for a deep-dish cookie, especially when it’s chewy and served warm with ice cream.
This oatmeal cookie is a super tasty option, but you can try your favorite cookie recipe and cook it the same way.
If you can, let it cool before slicing. But I won’t blame you for digging right in!
Melting chocolate should be done slowly over a water bath. This will prevent anything from burning and will give you the smoothest finish.
Using your Instant Pot as a water bath is not something I’d ever thought of, but it’s genius.
Be sure to choose the saute setting, and keep an eye on the bowl.
Stir the chocolate, and within a few minutes, you’ll have a nice big bowl of melted chocolate ready for dipping.
Did you buy those silicone egg molds when Starbucks came out with their delectable egg bites? Me too.
Did you use them for a few months until you put them away one day, never to be seen again? Me too.
Well, now is the time to dust them off and make something new!
These little bites need just two ingredients and will give you chewy, brownie-like bites that are hard to resist.
Ok, one more cake! I just had to include this one because it’s so tasty and such a crowd-pleaser.
When making the batter, be sure to cream the butter and sugar well, and then be gentle with the rest. Just stir until it comes together.
I love the mini-chocolate chips for this because they spread out in the cake batter, but you can use regular ones, too.
These baked apples are an excellent healthy alternative to a slice of cake or scoop of cobbler.
Bake them whole, so they keep their shape and fill with anything from raisins to chopped nuts and brown sugar.
As they cook, the apples will become tender and juicy and can be a guilt-free dessert with a scoop of ice cream.
The beauty of using an Instant Pot for your iced coffee is that you can make up a big batch and keep it in the fridge until you need it.
The coffee needs just 5 minutes to cook. Once strained, you can serve with your choice of creamer or milk.
I like to add vanilla and hazelnut to my coffee, which will steep in the pot as it cooks to impart great natural flavor.
So, you can’t technically make donuts in an Instant Pot. But you can help to prepare them!
Donuts, like any yeast-based dough, need to be proofed before you can shape and cook them.
This is usually around an hour (depending on the dough’s size), and the dough will rise and double in size.
To help this along, you can turn your Instant Pot to the yogurt setting, which is low enough to warm the dough and allow it to rise gently.
Using your Instant Pot to make poached pears is not only easy but a great way to maintain the heat and keep the fruit from becoming too soft.
Once your liquid mix has come to a boil and the sugar has dissolved, you can have a batch of pears poached in just 3 minutes.
If you’ve ever made Rice Krispie treats using a microwave, you’ll know that the marshmallows tend to puff and occasionally bubble over when they get too hot.
In the Instant Pot, you can melt down your marshmallows – even a double batch – gently, and it’s even easier to clean.
Just heat some water on the saute setting and wipe the sugary goodness away.
Making apple cider at home just got so much easier. And since you can adjust any spices, you’ll never want to buy it from the store again.
I like to use sweet apples for my cider, but you can throw in something more tart if you want.
Once it’s made, I divide the batch and add some whiskey to half. Just be sure to label them!
I always make my dulce de leche in my slow cooker. Just cover the can of condensed milk with water and let it cook on low overnight.
But using the Instant Pot, you can have a batch of thick, sweet, creamy caramel ready in less than 2 hours!
There are a few methods to use, but I highly recommended adding the baking soda if you like it darker.
Simple, sweet, and perfect on everything from scones to pancakes, this strawberry sauce is a must-have in my fridge.
I like mine to be a little more jam-like, so I add a cornstarch slurry at the end of the very short cooking time.
It won’t get super thick, but it will hold its shape a little more.
At first, I didn’t love the shape of the round pumpkin bread. My mind was too stuck on the loaf-style quick breads we all love so much.
But the flavor won me over. Be sure not to over-mix the batter, and use a high enough trivet to keep the pan out of the water.
Once it’s baked, you can even frost it just like a cake, or drizzle with some caramel once it’s sliced and on a plate.
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