17 Delicious Instant Pot Dessert Recipes Easy

Unleash your sweet tooth with these 17 irresistible Instant Pot dessert recipes that promise ease and indulgence in every bite! Perfect for busy home cooks across North America, our roundup is packed with quick, foolproof treats that’ll satisfy any craving. From gooey chocolate cakes to creamy cheesecakes, get ready to transform your Instant Pot into your favorite dessert maker. Dive in and discover your next sweet obsession!

Instant Pot Chocolate Lava Cake

Whip up this decadent Instant Pot Chocolate Lava Cake in minutes—perfect for when that chocolate craving hits hard.

Ingredients

• Flour – ½ cup
• Sugar – ¾ cup
• Cocoa powder – ¼ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Milk – ½ cup
• Butter – ¼ cup, melted
• Vanilla extract – 1 tsp
• Water – 1 cup

Instructions

1. Grease a 6-inch round pan with butter and set aside.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, melted butter, and vanilla extract to the dry ingredients. Mix until smooth.
4. Pour the batter into the prepared pan. Cover tightly with foil.
5. Pour water into the Instant Pot and place the trivet inside.
6. Lower the pan onto the trivet. Seal the lid and set to manual high pressure for 10 minutes.
7. Once done, quick release the pressure. Carefully remove the pan.
8. Let the cake sit for 2 minutes, then invert onto a plate.

This cake boasts a gooey center with a tender crumb. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Instant Pot Cheesecake

Absolutely no one has time for oven baths and water baths—until now. This Instant Pot cheesecake slays with zero cracks and maximum creaminess.

Ingredients

• Cream cheese – 16 oz
• Sugar – ½ cup
• Eggs – 2
• Sour cream – ½ cup
• Vanilla extract – 1 tsp
• Graham cracker crumbs – 1 cup
• Butter – 3 tbsp

Instructions

1. Press graham cracker crumbs and melted butter into a 7-inch springform pan. Tip: Use a flat-bottomed cup to compact the crust evenly.
2. Beat cream cheese and sugar until smooth. Tip: Room temperature cream cheese blends easier—no lumps!
3. Mix in eggs one at a time, then stir in sour cream and vanilla. Tip: Overbeating incorporates too much air, which can cause cracks.
4. Pour filling over crust. Cover pan tightly with foil.
5. Add 1 cup water to Instant Pot, place trivet inside, and lower pan onto trivet.
6. Seal lid, set to High Pressure for 35 minutes, then natural release for 10 minutes.
7. Chill cheesecake for at least 4 hours before serving. Velvety smooth with a hint of tang, this cheesecake pairs perfectly with fresh berries or a drizzle of caramel.

Instant Pot Lemon Curd

Make this Instant Pot Lemon Curd in minutes—tangy, creamy, and downright addictive. Perfect for slathering on toast or swirling into yogurt.

Ingredients

• Eggs – 3
• Granulated sugar – 1 cup
• Lemon juice – ½ cup
• Unsalted butter – ½ cup
• Lemon zest – 1 tbsp

Instructions

1. Whisk eggs and sugar in a bowl until pale and fluffy.
2. Pour lemon juice into the egg mixture, whisking continuously to combine.
3. Cut butter into small cubes and add to the mixture along with lemon zest.
4. Pour the mixture into the Instant Pot. Secure the lid and set to ‘Manual’ for 8 minutes on high pressure.
5. Once done, perform a quick release. Carefully open the lid.
6. Whisk the curd vigorously for 30 seconds to smooth out any lumps.
7. Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits.
8. Let the curd cool to room temperature, then refrigerate for at least 2 hours to thicken.

Glossy and luscious, this lemon curd packs a punch with its bright citrus flavor. Try it layered in parfaits or as a filling for macarons for an extra zing.

Instant Pot Rice Pudding

Just when you thought your Instant Pot couldn’t get any more versatile, here comes a creamy, dreamy rice pudding that’s ready in a flash. No babysitting, no fuss—just set it and forget it magic.

Ingredients

• White rice – 1 cup
• Water – 2 cups
• Milk – 2 cups
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear.
2. Add the rinsed rice, water, and milk to the Instant Pot.
3. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
4. Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Open the lid and stir in the sugar, vanilla extract, and cinnamon until well combined.
6. Let the pudding sit for 5 minutes to thicken slightly before serving.

Velvety smooth with a hint of warmth from the cinnamon, this pudding is a cozy hug in a bowl. Serve it warm with a drizzle of honey or chill it for a refreshing twist.

Instant Pot Apple Crisp

Overflowing with cozy vibes, this Instant Pot Apple Crisp turns your kitchen into a fall-scented haven in minutes. Layer those apples, sprinkle the crisp, and pressure cook to perfection—no oven needed.

Ingredients

• Apples – 4 cups, sliced
• Flour – 1 cup
• Brown sugar – ½ cup
• Butter – ½ cup, melted
• Cinnamon – 1 tsp
• Water – ¼ cup

Instructions

1. Toss apple slices with cinnamon and water in the Instant Pot.
2. Mix flour, brown sugar, and melted butter in a bowl until crumbly.
3. Sprinkle the flour mixture over the apples in the pot.
4. Secure the lid, set valve to sealing, and cook on high pressure for 10 minutes.
5. Quick release the pressure, then remove the lid carefully.
6. Broil in the oven for 5 minutes at 400°F for a golden top if desired.

Tip: For extra crunch, add chopped nuts to the flour mixture. Tip: Let it sit for 10 minutes after cooking to thicken. Tip: Serve with vanilla ice cream for a hot-cold contrast.

So, the crisp topping? Golden and buttery. The apples? Tender with a hint of spice. Try it warm with a drizzle of caramel for that extra *chef’s kiss*.

Instant Pot Flan

Elevate your dessert game with this silky, caramel-topped Instant Pot Flan that’s as easy as it is impressive. No fuss, just creamy perfection in every bite.

Ingredients

• Eggs – 4
• Sweetened condensed milk – 1 can (14 oz)
• Evaporated milk – 1 can (12 oz)
• Vanilla extract – 1 tsp
• Sugar – ½ cup
• Water – 2 tbsp

Instructions

1. In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and cook until amber, about 10 minutes. Immediately pour into a 7-inch round pan, tilting to coat the bottom evenly.
2. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Blend until smooth, about 30 seconds. Pour over caramel in the pan.
3. Cover the pan tightly with foil. Place a trivet in the Instant Pot and add 1 cup of water. Lower the pan onto the trivet.
4. Seal the Instant Pot and cook on high pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Remove the pan and let cool to room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight.
6. To serve, run a knife around the edges, place a plate on top, and flip. Gently lift the pan to reveal the flan.

Silky smooth with a rich caramel sauce, this flan is a showstopper. Serve chilled with fresh berries or a drizzle of chocolate for an extra decadent touch.

Instant Pot Bread Pudding

Just when you thought your Instant Pot couldn’t get any more versatile, here’s a game-changer: bread pudding that’s impossibly moist and ready in a flash. No oven, no fuss—just pure comfort in every bite.

Ingredients

• Bread – 4 cups, cubed
• Milk – 2 cups
• Eggs – 3
• Sugar – ½ cup
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Butter – 2 tbsp, melted

Instructions

1. In a large bowl, whisk together milk, eggs, sugar, vanilla extract, and cinnamon until fully combined.
2. Add cubed bread to the bowl, gently pressing down to ensure all pieces are soaked in the mixture. Let sit for 10 minutes.
3. Pour the melted butter into the Instant Pot, swirling to coat the bottom evenly.
4. Transfer the bread mixture into the Instant Pot, spreading it out evenly.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid and let the pudding sit for 5 minutes before serving.

Light, custardy, and with just the right amount of sweetness, this Instant Pot bread pudding is a dream. Serve it warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent treat.

Instant Pot Pumpkin Pie

Bake your way to fall bliss with this Instant Pot Pumpkin Pie—no oven needed, just creamy, spiced perfection in minutes.

Ingredients

• Pumpkin puree – 1 cup
• Sweetened condensed milk – 1 can (14 oz)
• Eggs – 2 large
• Pumpkin pie spice – 1 tsp
• Salt – ½ tsp
• Graham cracker crust – 1 (9-inch)

Instructions

1. Whisk pumpkin puree, condensed milk, eggs, pumpkin pie spice, and salt in a bowl until smooth.
2. Pour the mixture into the graham cracker crust, tapping gently to remove air bubbles.
3. Cover the pie with foil, securing the edges to prevent moisture from getting in.
4. Pour 1 cup of water into the Instant Pot and place the trivet inside.
5. Lower the pie onto the trivet using a sling made of foil for easy removal.
6. Seal the Instant Pot and cook on high pressure for 30 minutes.
7. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Chill the pie in the fridge for at least 4 hours before serving to set perfectly.

Here’s the scoop: this pie’s texture is luxuriously smooth, with a bold pumpkin flavor that’s just sweet enough. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra cozy touch.

Instant Pot Banana Bread

Ready to transform overripe bananas into a moist, flavorful loaf in half the time? This Instant Pot Banana Bread is your go-to for a quick, satisfying bake.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Eggs – 2
• Bananas – 3, mashed
• Butter – ½ cup, melted
• Baking soda – 1 tsp
• Salt – ½ tsp

Instructions

1. Grease a 7-inch round pan that fits inside your Instant Pot.
2. In a large bowl, mix flour, sugar, baking soda, and salt.
3. Add mashed bananas, melted butter, and eggs to the dry ingredients. Stir until just combined.
4. Pour the batter into the greased pan. Cover with foil.
5. Pour 1 cup of water into the Instant Pot. Place the trivet inside.
6. Lower the pan onto the trivet. Seal the lid, set to high pressure for 45 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release the rest.
8. Remove the pan, uncover, and let cool for 5 minutes before slicing.

Zesty and rich, this banana bread boasts a tender crumb and deep banana flavor. Serve warm with a dollop of whipped cream or toast slices for a crispy edge.

Instant Pot Chocolate Chip Cookie

Forget the oven—this Instant Pot hack delivers gooey, golden cookies in minutes. Perfect for when that sweet tooth strikes hard.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, melted
• Brown sugar – ½ cup
• Egg – 1
• Chocolate chips – 1 cup
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. In a bowl, mix melted butter and brown sugar until smooth.
2. Beat in the egg until fully incorporated.
3. Add flour, baking soda, and salt. Stir just until combined.
4. Fold in chocolate chips evenly.
5. Press a sheet of parchment paper into the Instant Pot. Drop dough by tablespoons onto it.
6. Close lid, set valve to sealing. Cook on high pressure for 10 minutes.
7. Quick release pressure. Check cookies—edges should be golden, centers soft.
8. Let sit for 5 minutes before transferring to a rack.

Dig into cookies that are crispy outside, molten inside. Try serving warm with a scoop of vanilla ice cream for the ultimate treat.

Instant Pot Peach Cobbler

Unlock the magic of summer with this Instant Pot Peach Cobbler—juicy peaches meet a buttery, golden crust in minutes. No fuss, all flavor.

Ingredients

• Peaches – 4 cups, sliced
• Flour – 1 cup
• Sugar – 1 cup
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup

Instructions

1. Press the ‘Sauté’ button on your Instant Pot. Add peaches and ½ cup sugar. Cook for 5 minutes, stirring occasionally, until peaches soften.
2. In a bowl, mix flour, remaining sugar, baking powder, and salt. Tip: For a lighter crust, sift the dry ingredients.
3. Stir in melted butter and milk until just combined. Tip: Don’t overmix to keep the topping tender.
4. Spread the batter over the peaches in the Instant Pot. Do not stir.
5. Cover with the lid, set to ‘Manual’ high pressure for 15 minutes. Tip: Quick release the pressure to prevent overcooking.
6. Let stand for 10 minutes before serving. The cobbler will thicken as it cools.

Kick back with a scoop of this cobbler—warm, gooey peaches under a crisp, sugary top. Try it with a dollop of vanilla ice cream for that hot-cold contrast.

Instant Pot Brownies

Make your dessert dreams come true in minutes with these fudgy, decadent Instant Pot brownies. No oven, no problem—just pure chocolatey bliss.

Ingredients

• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – ½ cup
• Cocoa powder – ⅓ cup
• Salt – ¼ tsp
• Chocolate chips – ½ cup

Instructions

1. Melt butter in the microwave for 30 seconds, then stir in sugar until combined.
2. Beat in eggs one at a time, then mix in vanilla extract.
3. Sift flour, cocoa powder, and salt directly into the wet ingredients; fold gently to avoid overmixing.
4. Stir in chocolate chips, reserving a handful for topping.
5. Pour batter into a greased 7-inch round pan that fits inside your Instant Pot.
6. Add 1 cup of water to the Instant Pot, then place the pan on the trivet.
7. Seal the lid, set to high pressure for 25 minutes, then let pressure release naturally for 10 minutes.
8. Quick release any remaining pressure, then remove the pan using oven mitts.
9. Sprinkle reserved chocolate chips on top while hot, letting them melt slightly.
10. Cool for 5 minutes before slicing to ensure clean cuts.

These brownies emerge ultra-moist with a crackly top, perfect warm with a scoop of vanilla ice cream. Try dusting with powdered sugar or drizzling with caramel for an extra indulgent twist.

Instant Pot Caramel Custard

Bold flavors meet effortless cooking in this Instant Pot Caramel Custard. It’s creamy, dreamy, and ready in a flash—no oven required.

Ingredients

• Eggs – 4
• Sugar – ½ cup
• Milk – 1 cup
• Vanilla extract – 1 tsp
• Water – 1 cup

Instructions

1. Whisk eggs, sugar, milk, and vanilla extract in a bowl until smooth.
2. Pour the mixture into 4 ramekins, cover each with foil.
3. Add 1 cup water to the Instant Pot, place the trivet inside.
4. Arrange the ramekins on the trivet, seal the lid, and set to Manual High Pressure for 10 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the ramekins, uncover, and let cool to room temperature.
7. Refrigerate for at least 2 hours before serving.

Just like that, you’ve got a silky, caramel-kissed custard that’s perfect solo or topped with fresh berries for a pop of color and freshness.

Instant Pot Blueberry Cobbler

Perfect for those lazy summer evenings, this Instant Pot Blueberry Cobbler turns juicy berries and pantry staples into a dessert that’s begging to be devoured. No fuss, all flavor—let’s dive in.

Ingredients

• Blueberries – 2 cups
• Flour – 1 cup
• Sugar – ¾ cup
• Butter – ½ cup, melted
• Milk – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. In the Instant Pot, combine blueberries and ¼ cup sugar. Set to sauté for 5 minutes until berries soften slightly.
2. Whisk together flour, remaining sugar, baking powder, and salt in a bowl. Tip: Sift dry ingredients to avoid lumps.
3. Stir in melted butter and milk until just combined. Tip: Don’t overmix to keep the cobbler topping tender.
4. Drop spoonfuls of batter over the blueberries. Cover with a lid but leave the vent open.
5. Cook on high pressure for 10 minutes, then natural release for 5 minutes. Tip: Quick release can cause the topping to sink.
6. Carefully remove the lid and let stand for 5 minutes before serving.

Gooey blueberries peek through a golden, cakey topping—best enjoyed warm with a scoop of vanilla ice cream melting over the top. For a twist, drizzle with honey or sprinkle with lemon zest before serving.

Instant Pot Strawberry Shortcake

Just when you thought strawberries couldn’t get any better, here’s a game-changer. Instant Pot Strawberry Shortcake—fluffy, fruity, and faster than you can say ‘dessert’.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Butter – ¼ cup, melted
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Strawberries – 1 cup, sliced
• Whipped cream – for serving

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Stir in melted butter, milk, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake fluffy.
3. Pour the batter into a greased Instant Pot insert. Tip: Use a parchment paper sling for easy removal.
4. Layer sliced strawberries on top of the batter.
5. Secure the lid and set the Instant Pot to ‘Manual’ for 25 minutes on high pressure.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: This prevents the cake from sinking.
7. Carefully remove the cake and let it cool for 5 minutes.
8. Serve warm with a dollop of whipped cream.

Soft, moist cake meets juicy strawberries in every bite. Try it with a drizzle of chocolate for an extra indulgent twist.

Instant Pot Vanilla Cake

Bake this Instant Pot Vanilla Cake in minutes—fluffy, moist, and downright irresistible. No oven? No problem.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Butter – ¼ cup, melted
• Egg – 1
• Vanilla extract – 1 tsp

Instructions

1. Grease a 6-inch cake pan that fits inside your Instant Pot.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add milk, melted butter, egg, and vanilla extract to the dry ingredients. Mix until just combined—tip: overmixing leads to a dense cake.
4. Pour the batter into the prepared pan. Cover with foil to prevent moisture from dripping onto the cake.
5. Pour 1 cup of water into the Instant Pot. Place the trivet inside.
6. Lower the cake pan onto the trivet. Seal the lid and set to manual high pressure for 25 minutes—tip: natural release for 10 minutes ensures even cooking.
7. After releasing pressure, remove the cake. Let it cool for 5 minutes—tip: a toothpick should come out clean when it’s done.

Perfectly tender with a golden crumb, this cake screams for a drizzle of chocolate or a scoop of ice cream. Serve warm for that just-baked magic.

Instant Pot Molten Lava Brownie

Make your dessert dreams come true in minutes with this gooey, chocolatey masterpiece. Perfect for when you need a sweet fix, fast.

Ingredients

• Brownie mix – 1 box
• Water – 1/4 cup
• Vegetable oil – 1/4 cup
• Egg – 1
• Chocolate chips – 1/2 cup

Instructions

1. Grease a 7-inch round pan that fits inside your Instant Pot with oil.
2. In a large bowl, mix the brownie mix, water, oil, and egg until just combined. Tip: Don’t overmix to keep the brownies tender.
3. Fold in the chocolate chips gently. Tip: Reserve a few chips to sprinkle on top for extra gooeyness.
4. Pour the batter into the greased pan and cover tightly with foil.
5. Pour 1 cup of water into the Instant Pot and place the trivet inside.
6. Lower the pan onto the trivet, seal the lid, and set to high pressure for 22 minutes. Tip: Natural release for 10 minutes to prevent cracking.
7. Carefully remove the pan, let cool for 5 minutes, then invert onto a plate.

Kick back and dive into the molten center that oozes with every bite. Serve warm with a scoop of vanilla ice cream for the ultimate contrast.

Conclusion

Delightful as they are easy, these 17 Instant Pot dessert recipes promise to sweeten your day with minimal fuss. Whether you’re a seasoned chef or a curious newbie, there’s something here to satisfy every sweet tooth. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos