Pecan Chocolate Chip Cake
Servings Prep Time
6 – 8servings 5minutes
Cook Time
Servings Prep Time
6 – 8servings 5minutes
Cook Time
Pecan Chocolate Chip Cake
  • 7.5oz yellow cake mixabout half the package
  • 1tbsp brown sugar
  • 1/4cup Water
  • 1/4cup oil
  • 1/3cup sour cream
  • 2 eggs
  • 1/2cup chopped pecans
  • 1/2cup semi-sweet chocolate chips
To Finish:
  • Chocolate drizzlechocolate sprinkles and/or additional chopped pecans
  1. In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
  2. Fold in chocolate chips and pecans.
  3. Coat the inside of a 6 cup bundt pan with nonstick spray
  4. Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
  5. Pour 1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack.
  6. Secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  8. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  9. Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
  10. Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
  11. Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.