10 – 16
10 – 16
(semisweet or milk chocolate)
for serving (optional)
In a medium bowl, combine flour, cocoa powder, baking powder and salt until uniform. Set aside.
In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined.
Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.
pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil–do not seal.
1 1/2 cups
water into the Instant Pot, followed by the trivet.
Carefully lower the pan onto the trivet, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for 45 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the pan from the pot and cool for 10 minutes before cutting.
Serve warm with ice cream
*The MANUAL and PRESSURE COOK buttons are interchangeable.