Are you a fan of indulging in sweet treats? Look no further! The Instant Pot has revolutionized the way we cook, and now it’s time to take on desserts. In this article, we’ll be exploring 20 decadent Instant Pot dessert recipes that are sure to satisfy your cravings. From classic cheesecake to innovative creations like banana foster and pumpkin spice bread pudding, these treats are easy to make and guaranteed to impress.
The best part? These desserts require minimal effort and no sacrificing of quality for the sake of convenience. The Instant Pot’s ability to cook food evenly and quickly makes it an ideal tool for whipping up a variety of sweet treats. Whether you’re looking for a special treat to serve at your next dinner party or just want to indulge in something delicious, these recipes are sure to hit the spot.
Instant Pot Chocolate Lava Cake
Experience the thrill of a gooey, chocolatey center with this easy-to-make Instant Pot recipe. In just a few minutes, you’ll have a deliciously rich and decadent lava cake that’s perfect for satisfying any sweet tooth.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 6 ounces semisweet chocolate chips
Instructions:
1. Preheat the Instant Pot to “Saute” mode.
2. In a mixing bowl, whisk together flour, cocoa powder, granulated sugar, and brown sugar.
3. Add milk, eggs, vanilla extract, and salt. Whisk until smooth.
4. Melt chocolate chips in the microwave or on the stovetop. Stir into batter.
5. Pour batter into 2-3 small ramekins or custard cups.
6. Place ramekins in a single layer in the Instant Pot liner.
7. Cook at high pressure for 8 minutes, followed by a 10-minute natural release.
Serve: Run a knife around each cake to loosen. Invert onto plates and serve warm, with whipped cream or ice cream if desired.
Instant Pot Cheesecake with Strawberry Topping
Elevate your dessert game with this creamy cheesecake and sweet strawberry topping, all made possible with the Instant Pot!
Ingredients:
For the cheesecake:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 12 oz cream cheese, softened
– 3 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
For the strawberry topping:
– 1 cup sliced strawberries
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat the Instant Pot to “Saute” mode.
2. In a blender, combine crust ingredients and mix until well combined. Press into the bottom of the Instant Pot.
3. In a separate bowl, mix cream cheese, eggs, sour cream, and vanilla extract.
4. Pour cheesecake mixture over the crust.
5. Cook on “High Pressure” for 25 minutes, followed by a 10-minute natural release.
6. Release remaining pressure and let cool.
7. Mix strawberries, honey, and lemon juice in a bowl.
8. Top cooled cheesecake with strawberry topping and serve.
Cooking Time: 35-40 minutes
Instant Pot Cinnamon Apple Crisp
This recipe combines the flavors of tender apples and cinnamon with a crunchy oat topping, all cooked to perfection in your Instant Pot. Perfect for a chilly evening or as a sweet treat any time of year.
Ingredients:
– 4-6 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tsp ground cinnamon
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 tsp salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Add the sliced apples, granulated sugar, and cinnamon to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
4. Open the lid and stir in the rolled oats, brown sugar, and salt.
5. Add the melted butter and stir until combined.
6. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Cooking Time: 15-20 minutes
Instant Pot Lemon Curd
Make a classic lemon curd with ease using your Instant Pot! This recipe yields a tangy, sweet, and creamy spread perfect for topping toast, scones, or using as a cake filling.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– 2 large egg yolks
– 1 tsp (5ml) grated lemon zest
Instructions:
1. In the Instant Pot’s steel insert, combine sugar, lemon juice, and softened butter.
2. Whisk in egg yolks until smooth.
3. Stir in grated lemon zest.
4. Close the lid and set valve to “sealing”.
5. Cook on HIGH PRESSURE for 5 minutes, followed by a 10-minute natural release.
6. Carefully open the valve and quick-release any remaining pressure.
7. Strain curd through a fine-mesh sieve into a bowl.
Serve: Allow the curd to cool before using or storing in an airtight container for up to 2 weeks.
Instant Pot Rice Pudding with Raisins
This classic dessert gets a modern twist by using the Instant Pot to cook the rice and create a creamy, comforting pudding. With the added sweetness of raisins, this recipe is perfect for a quick dessert fix.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/2 cup raisins
Instructions:
1. Add the rice, water, and salt to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 6 minutes.
4. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Stir in the heavy cream, sugar, and vanilla extract until smooth.
6. Add the raisins and stir well.
7. Serve warm or chilled.
Cooking Time: 16 minutes
Instant Pot Pumpkin Spice Bread Pudding
This recipe combines the warmth of pumpkin spice with the comfort of bread pudding, all made easy and quick in the Instant Pot. Perfect for a chilly fall evening or as a unique dessert for your holiday gathering.
Ingredients:
– 1 loaf of stale Challah bread, cut into 1-inch cubes
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground ginger
Instructions:
1. Add bread, sugar, pumpkin puree, cinnamon, nutmeg, and salt to the Instant Pot.
2. In a separate bowl, whisk together heavy cream, eggs, vanilla extract, and ginger.
3. Pour wet ingredients over dry ingredients in the Instant Pot.
4. Close lid and set valve to “sealing”. Cook on high pressure for 10 minutes, then quick-release.
5. Serve warm, topped with whipped cream or a drizzle of maple syrup.
Cooking Time: 10 minutes
Instant Pot Banana Foster
Experience the classic New Orleans dessert, Banana Foster, in a fraction of the time with this Instant Pot recipe! This indulgent treat combines caramelized bananas, brown sugar, and buttery rum for a decadent dessert that’s perfect for special occasions or cozy nights in.
Ingredients:
– 2 ripe bananas
– 1/4 cup brown sugar
– 2 tbsp unsalted butter
– 1/4 cup dark rum (optional)
– 1/2 cup heavy cream
– Pinch of salt
Instructions:
1. Peel the bananas and add them to the Instant Pot.
2. In a small bowl, mix together the brown sugar, butter, and rum (if using). Pour the mixture over the bananas.
3. Add the heavy cream and salt to the Instant Pot.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and stir the mixture until the bananas are caramelized and the sauce is smooth. Serve warm.
Cooking Time: 15-20 minutes
Instant Pot Dulce de Leche
Sweet and Caramelized: Instant Pot Dulce de Leche Recipe
Make a rich and creamy dulce de leche at home with just a few simple ingredients and your Instant Pot. This sweet treat is perfect for topping ice cream, cakes, or using as a filling in pastries.
Ingredients:
– 1 (14 oz) can of sweetened condensed milk
– 1/2 cup water
Instructions:
1. Add the sweetened condensed milk and water to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 5 minutes, followed by a quick release.
4. Carefully open the lid and stir the mixture until it’s smooth and caramel-like.
5. Use immediately or let cool before refrigerating or freezing.
Cooking Time: 5 minutes + quick release
Tips:
– Make sure to not overfill the Instant Pot as the milk will expand during cooking.
– If you prefer a lighter dulce de leche, cook for an additional minute and check on it.
Instant Pot Peach Cobbler
Experience the warmth of a classic peach cobbler without heating up your oven! This Instant Pot recipe yields a tender, juicy peach filling topped with a crispy, buttery crust.
Ingredients:
– 1 cup fresh or frozen peaches, sliced
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup biscuit or cobbler topping (homemade or store-bought)
– 1 cup heavy cream (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the sliced peaches, granulated sugar, cornstarch, and salt. Cook for 2-3 minutes, stirring occasionally.
3. Close the lid and set the valve to “Sealing”. Pressure cook on high for 5 minutes, followed by a 10-minute natural release.
4. Open the lid and stir in the biscuit or cobbler topping.
5. If desired, add heavy cream and stir until combined.
6. Serve warm, topped with whipped cream or vanilla ice cream if desired.
Cooking Time: 15-20 minutes
Instant Pot Chocolate Peanut Butter Fudge
Satisfy your sweet tooth with this easy-to-make Instant Pot recipe that combines the decadence of chocolate and peanut butter. This fudge is perfect for a quick dessert or snack.
Ingredients:
– 1 cup (200g) milk chocolate chips
– 1/2 cup (100g) creamy peanut butter
– 1 can (14 oz) sweetened condensed milk
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Add the chocolate chips, peanut butter, sweetened condensed milk, vanilla extract, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Pressure cook on high for 5 minutes, followed by a 10-minute natural release.
4. Quick-release any remaining pressure, then open the lid.
5. Remove the fudge from the Instant Pot and let it cool to room temperature.
6. Once cooled, use a spatula to shape the fudge into a desired form (e.g., bars, squares, or a log).
7. Store in an airtight container at room temperature for up to 2 weeks.
Cooking Time: 15 minutes
Instant Pot Blueberry Clafoutis
This recipe yields a delightful dessert that’s perfect for warm weather, using fresh blueberries and the convenience of an Instant Pot. With minimal prep time and no need to preheat your oven, this treat is sure to please.
Ingredients:
– 1 cup fresh or frozen blueberries
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. Add blueberries, sugar, flour, and salt to the Instant Pot.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Pour wet ingredients over dry ingredients in the Instant Pot.
4. Close the lid, set valve to “sealing”, and cook on HIGH PRESSURE for 5 minutes.
5. Let pressure release naturally for 10 minutes before opening.
6. Stir in vanilla extract and serve warm or at room temperature.
Cooking Time: 15-20 minutes (including natural pressure release)
Instant Pot Coconut Flan
Elevate your dessert game with this creamy and decadent coconut flan, cooked to perfection in the Instant Pot. This recipe yields a silky-smooth custard infused with the rich flavor of coconut milk.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 3 large eggs
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a blender, combine heavy cream, whole milk, sugar, and unsweetened shredded coconut. Blend until smooth.
2. Crack in the eggs one at a time, blending well after each addition.
3. Add vanilla extract and salt; blend until combined.
4. Pour mixture into an Instant Pot.
5. Close lid; set valve to “sealing”. Cook on “manual” mode for 10 minutes at high pressure.
6. Let pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Remove from pot and refrigerate until chilled.
Cooking Time: 20 minutes (10 minutes cooking + 10 minutes natural release)
Instant Pot Carrot Cake with Cream Cheese Frosting
This recipe combines the ease of using an Instant Pot with the classic flavors of carrot cake, topped with a tangy cream cheese frosting. The result is a moist and flavorful dessert that’s perfect for special occasions or everyday treats.
Ingredients:
– 1 cup carrots, peeled and grated
– 1 cup sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup flour
– 1/2 cup chopped walnuts (optional)
– Cream cheese frosting ingredients: 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 1 3/4 cups powdered sugar; 1 teaspoon vanilla extract
Instructions:
1. Add the carrots, sugar, baking powder, and salt to the Instant Pot. Mix well.
2. Add the melted butter, eggs, and vanilla extract. Stir until combined.
3. Pour in the flour and walnuts (if using). Mix until just combined.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until combined.
Cooking Time: 20 minutes (10 minutes cooking time + 10 minutes natural pressure release)
Instant Pot Molten Caramel Cake
Elevate your dessert game with this creamy, gooey, and indulgent Instant Pot molten caramel cake. Perfect for special occasions or as a sweet surprise.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1/2 cup caramel sauce (store-bought or homemade)
– 1 tablespoon vanilla extract
Instructions:
1. Preheat the Instant Pot to high pressure.
2. In a mixing bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, salt, milk, and vanilla extract. Mix until smooth.
4. Pour batter into a greased 6-inch springform pan or ramekin.
5. Place the cake in the Instant Pot and add 1 cup of water to the pot.
6. Close the lid and set the valve to “sealing”. Cook on high pressure for 12 minutes, followed by 10-minute natural release.
7. Carefully open the pot and check the cake. If not molten, cook for an additional 2-3 minutes.
Cooking Time: 22 minutes
Instant Pot Vanilla Bean Custard
Elevate your dessert game with this creamy and rich vanilla bean custard made effortlessly in the Instant Pot. Perfect for topping pies, cakes, or serving on its own.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Add the heavy cream, whole milk, sugar, and salt to the Instant Pot.
2. Stir in the vanilla extract and add the split vanilla bean.
3. Close the lid and set the valve to “sealing”.
4. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
5. Quick-release any remaining steam.
6. Strain the custard through a fine-mesh sieve into a bowl, discarding the vanilla bean.
7. Refrigerate until chilled before serving.
Cooking Time: 15 minutes (5 minutes cooking + 10 minutes natural release)
Instant Pot Spiced Pear Compote
Warm up with this fragrant and flavorful compote, perfect for topping yogurt, oatmeal, or using as a sauce for poultry or pork. This recipe is a delightful twist on traditional pear preserves.
Ingredients:
– 2 ripe pears (Bartlett or Anjou work well), peeled, cored, and chopped
– 1/4 cup brown sugar
– 1/4 cup honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. Add chopped pears, brown sugar, honey, cinnamon, nutmeg, ginger, and salt to the Instant Pot.
2. Close the lid and set the valve to “sealing”.
3. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.
4. Open the valve and quick-release any remaining pressure.
5. Stir well and serve warm or at room temperature.
Cooking Time: 15 minutes
Instant Pot Chocolate Chip Cookie Dough Bites
Satisfy your cookie cravings with these bite-sized treats, cooked to perfection in the Instant Pot. Soft, chewy centers filled with melted chocolate chips make for an irresistible snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 3/4 cup confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
– 1/4 teaspoon salt
Instructions:
1. In a medium bowl, whisk together flour and salt.
2. In the Instant Pot, combine butter, confectioners’ sugar, and vanilla extract. Mix until smooth.
3. Add flour mixture to the Instant Pot and stir until just combined.
4. Fold in chocolate chips.
5. Cook on HIGH PRESSURE for 4 minutes, followed by a 10-minute NATURAL RELEASE.
6. Open the valve and let the bites cool slightly before serving.
Cooking Time: 14 minutes
Instant Pot Mango Sticky Rice
Experience the tropical flavors of Southeast Asia with this easy-to-make Instant Pot recipe, combining sweet and sticky rice with ripe mango and coconut milk. Perfect as a snack or dessert.
Ingredients:
– 1 cup glutinous rice (also known as sweet rice)
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1 ripe mango, diced
– 1 tablespoon unsalted butter
– Salt to taste
– Optional: toasted sesame seeds and chopped scallions for garnish
Instructions:
1. Rinse the glutinous rice and add it to the Instant Pot with 2 cups of water.
2. Add sugar and salt to taste. Stir to combine.
3. Close the lid and set the valve to “sealing”. Cook on high pressure for 6 minutes.
4. Quick-release the pressure, then open the lid.
5. Stir in coconut milk and butter until well combined.
6. Top with diced mango and garnish with toasted sesame seeds and chopped scallions if desired.
Cooking Time: 6 minutes (plus pressure release)
Instant Pot Hazelnut Brownies
Elevate your brownie game with the rich flavors of hazelnuts and a tender crumb, all achieved with the help of your trusty Instant Pot. This recipe is perfect for those who want to experience the best of both worlds: gooey brownies and effortless cooking.
Ingredients:
– 1 cup (2 sticks) unsalted butter
– 1 cup sugar
– 4 large eggs
– 1/2 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup hazelnuts, chopped
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the Instant Pot to “Saute” mode. Melt butter and sugar in the pot.
2. Add eggs one at a time, whisking well after each addition.
3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add dry ingredients to the pot and stir until combined.
4. Stir in hazelnuts and vanilla extract.
5. Press “Manual” mode and cook on high pressure for 25 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 35 minutes (25 minutes cooking + 10 minutes natural release)
Instant Pot Raspberry Chocolate Mousse
Elevate your dessert game with this unique recipe that combines the sweetness of chocolate and the tartness of raspberries, all cooked to perfection in your Instant Pot. This mousse is light, airy, and utterly decadent.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 cup raspberry jam or preserves
– 8 ounces dark chocolate chips (at least 70% cocoa)
– Whipped cream and fresh raspberries for garnish (optional)
Instructions:
1. Add heavy cream, whole milk, sugar, cocoa powder, and vanilla extract to the Instant Pot.
2. Close the lid and make sure the valve is set to “sealing”.
3. Cook on high pressure for 5 minutes.
4. Let the pressure release naturally for 10 minutes before opening the lid.
5. Stir in raspberry jam and chocolate chips until smooth and melted.
6. Pour into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 2 hours before serving. Garnish with whipped cream and fresh raspberries, if desired.
Cooking Time: 15 minutes (includes natural pressure release)
Summary
Indulge in these 20 irresistible Instant Pot dessert recipes that are sure to satisfy your sweet tooth. From classic treats like cheesecake and chocolate lava cake, to creative twists on rice pudding and carrot cake, there’s something for everyone. Try making a rich molten caramel cake, a decadent banana foster, or a creamy coconut flan. With the Instant Pot, you can enjoy these delicious desserts with minimal effort and cleanup. Get ready to indulge in the sweet life!
