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Weeknight Mac and Cheese
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 cup sugar
- 1 teaspoon Vanilla
- 1/2 cup butter
- 2 large eggs
- 3/4 cup flour
- 1/2 cup Cocoa Powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup Water
Ingredients
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Instructions
- In a large bowl with an electric mixer, cream the sugar, vanilla, and butter together until light and fluffy. Beat in eggs, one at a time until well-combined.
- In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Slowly add flour mixture to egg mixture until well-combined. Stir in the chocolate chips.
- Spray an 8-inch spring-form pan with nonstick cooking spray. Spoon batter into pan and smooth the top; cover loosely with aluminum foil. Pour water into Instant Pot®. Place wire trivet into the bottom of the pot and set the pan on top. Place lid on pot and lock into place to seal. Pressure Cook or Manual on High Pressure for 30 minutes. Let sit 10 minutes. Use Quick Pressure Release. While still warm, cut into wedges and serve.
Take the pressure out of the old “what’s for dinner” rut with 101 easy recipes to use in your Instant Pot.®
The 101 Things To Do series provides easy recipes that can be made every day with your favorite ingredients or appliances. Instant Pots are fast becoming the favorite tool in the kitchen replacing that intimidating pressure cooker along with several other countertop-hogging appliances. If you have a new or an under-used Instant Pot, get ready for fantastic food in minutes by adding the recipes from 101 Things To Do With An Instant Pot to your cooking repertoire.
You’ll find recipes for appetizers, breakfasts, soups and stews, beef and pork, poultry, fish and seafood, vegetarian entrees, side dishes, and desserts. Got a sweet tooth? Try Fudgy Chocolate Cake or Blueberry Cobbler. Your dinner menu will go from “Spam to Glam” when you add dishes such as Jammin’ Jambalaya, Chicken Cordon Bleu Pasta, Indian Butter Chicken, or Asian Caramel Salmon to the line-up. Vegetarians will enjoy Coconut Curry Lentils, Cheese Ravioli Lasagna, and Vanilla Spiced Sweet Potatoes, while many of the recipes can easily be adapted to fit a plant-based diet.
All recipes were created using the Instant Pot® Duo Plus 6 Quart.
Author Bio:
Donna Kelly, a dedicated food fanatic and recipe developer, is the author of several cookbooks including Quesadillas, 101 Things to do with a Tortilla, French Toast, Virgin Vegan Everyday Recipes, 200 Appetizers, and 101 Things to do with a Toaster Oven. She lives in Salt Lake City, Utah.
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First cake ive made in the instant pot! This is very dense, like fudge. It’s delicious! I used caramel chips because i ran out of chocolate… and i frosted it with peanut butter frosting. So good!
Love it! We dont put icing on it, its loke a brownie
Does anyone know if this freezes well?
Does anyone know if this cake freezes well?
Easy, tasty recipe!! I absolutely love it. Once done, we sliced it and found it a little soft…perhaps undercooked…but it was just right. My daughter 11 yo thought it a little sweet and thinks next time we dial down on the chocolate chips . I on the other hand LOVED it!!
Time for pressure cooking too short. Cake not done enough. Totally mushy.
ssdddff it is horride my son went to the er i am not going to sew you because he 24 years old
Absolutely love this! Made it with chocolates the first time, and now trying it with peanut butter chips!
Nice, thank you for the recipe. I use this silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
Im going to go ahead and take a guess that the commenter “not” never graduated high school.
The cake was very mushy. I added an extra 15 minutes and it didn’t do much. Oh well.
I made this cake last weekend but added half a cup of coffee because the batter was very thick and clumpy. Thirty minutes was not enough time to cook it, I ended up cooking it for 55 minutes on the cake function. I frosted it with chocolate buttercream. It was very dense but velvety and melts in your mouth. My whole family raved about it and want me to make it again.
Yummy!
Thickness of the cake is less than one inch. I was expecting more than that.
A really dense fudgy cake. If it’s fluffy and moist you are looking for, look elsewhere.
I loved this cake! We love our IP but haven’t tried making dessert before. I can’t have dairy so I substituted Crisco for the butter. The batter was a little thick so I added a table spoon of almond milk and cooked it accordingly. It was perfect! It reminded me of cake-like brownies. Perfect for my chocolate craving! My husband enjoyed it too! Thank you! So easy and great for avoiding the oven in the heat of summer!
Didn’t set at all. Keep cooking? I followed exactly.
Did not set for me either. Put it back in for another 10 min on high with a quick release after 5 min. Better, but will do 45 min high pressure next time.
I loved the simplicity of the recipe. I tweaked a couple of things: I used dark brown sugar and added 1/4 cup of flaxseed meal. I did have to add additional 40 min of high pressure cooking so next time I make this, I will set for 90 minutes. I think that will produce a very nice, moist, edible cake instantly! 40 minutes cook time as per recipe was not adequate time to prepare this yummy chocolate cake.
A little too rich for my taste. The kids liked it, but in small doses. More like a brownie.