20 Delicious Instant Pot Dessert Recipes Easy

Craving something sweet but short on time? Your Instant Pot is about to become your dessert best friend! From creamy cheesecakes to gooey chocolate lava cakes, these 20 irresistible recipes prove that decadent treats don’t have to take hours. Whether you’re a pressure cooker pro or a newbie, get ready to whip up effortless, crowd-pleasing desserts that’ll have everyone asking for seconds. Let’s dig in!

Instant Pot Chocolate Lava Cake

This decadent, gooey chocolate lava cake comes together in minutes with your Instant Pot—perfect for impressing guests (or treating yourself) with minimal effort.

Ingredients:

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1 cup water (for Instant Pot)
• Powdered sugar or vanilla ice cream (optional, for serving)

Instructions:

1. In a microwave-safe bowl, melt the chocolate chips and 1/4 cup butter in 30-second bursts, stirring until smooth.
2. Whisk in 1/4 cup sugar, the egg, and 1/2 tsp vanilla until combined. Gently fold in the flour and 1/8 tsp salt until just incorporated.
3. Grease two 6-oz ramekins and divide the batter evenly between them. Cover each tightly with foil.
4. Pour 1 cup water into the Instant Pot, place the trivet inside, and stack the ramekins on top. Seal and cook on High Pressure for 8 minutes, then quick-release the pressure.
5. Carefully remove the ramekins, uncover, and let cool for 2 minutes. Run a knife around the edges, invert onto plates, and dust with powdered sugar or serve with ice cream.

The magic here? The Instant Pot’s steam creates an ultra-moist cake with a molten center—no fussy oven timing required.

Tip: For extra flair, add a pinch of espresso powder to the batter to deepen the chocolate flavor.

Instant Pot Cheesecake with Strawberry Topping

This creamy, no-bake cheesecake comes together in a flash thanks to your Instant Pot—and the fresh strawberry topping adds a burst of summer flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tbsp melted unsalted butter
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 2 tbsp strawberry jam

Instructions

1. Make the crust: Mix graham cracker crumbs, 5 tbsp melted butter, and 2 tbsp sugar in a bowl. Press firmly into a 7-inch springform pan. Freeze for 10 minutes.
2. Prepare filling: Beat cream cheese until smooth. Add 2/3 cup sugar, sour cream, eggs, and 1 tsp vanilla; blend until creamy. Pour over crust.
3. Cook: Pour 1 cup water into Instant Pot. Place trivet inside, then lower pan onto trivet. Seal and cook on High Pressure for 30 minutes. Let pressure release naturally for 10 minutes.
4. Chill: Refrigerate cheesecake for at least 4 hours (or overnight).
5. Top: Toss diced strawberries with strawberry jam. Spoon over chilled cheesecake before serving.

The magic here? The steam-cooked cheesecake stays luxuriously smooth without a single crack. The jammy strawberry topping clings perfectly to every slice.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Instant Pot Banana Pudding

This creamy, dreamy banana pudding comes together in a flash thanks to your trusty Instant Pot—no oven required!

Ingredients:

• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 1 (11 oz) box vanilla wafers

Instructions:

1. In a large bowl, whisk together the sweetened condensed milk and cold water until smooth. Add the pudding mix and whisk for 2 minutes until thickened. Let stand for 5 minutes.
2. In a separate bowl, beat the heavy whipping cream and vanilla extract with a hand mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture.
3. Layer half the vanilla wafers in the bottom of a 7-inch round pan that fits inside your Instant Pot. Top with half the sliced bananas, then half the pudding mixture. Repeat layers.
4. Cover the pan tightly with foil. Pour 1 cup water into the Instant Pot, place the trivet inside, and lower the pan onto the trivet. Seal the lid and cook on High Pressure for 10 minutes, then let pressure release naturally for 10 minutes.
5. Carefully remove the pan, uncover, and let cool for 30 minutes before serving.

The magic here? The Instant Pot gently steams the pudding, melding the flavors while keeping the wafers tender (not soggy!).

Tip: For extra flair, torch a few banana slices with a kitchen torch for a caramelized garnish.

Instant Pot Rice Pudding

This cozy rice pudding cooks up effortlessly in the Instant Pot, with a luscious texture and just the right touch of cinnamon warmth.

Ingredients:

• 1 cup uncooked white jasmine rice (or Arborio rice)
• 2 cups whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup raisins (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Add the rice, milk, water, sugar, and salt to the Instant Pot. Stir to combine.
3. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
4. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
5. Stir in the vanilla extract, cinnamon, and raisins (if using). The pudding will thicken as it cools.

The Instant Pot gives this pudding an almost custard-like creaminess—no constant stirring required! Serve warm or chilled with an extra sprinkle of cinnamon.

Tip: For extra richness, swap 1/2 cup of the milk for heavy cream.

Instant Pot Apple Crisp

This cozy dessert delivers all the warmth of baked apple crisp in a fraction of the time—thanks to your trusty Instant Pot!

Ingredients:

• 4 cups peeled and sliced apples (about 3 medium, like Honeycrisp or Granny Smith)
• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 tbsp cold unsalted butter, cubed
• 1/2 cup water

Instructions:

1. In a medium bowl, toss apples with 2 tbsp granulated sugar and 1/2 tsp cinnamon. Transfer to a 7-inch round cake pan that fits inside your Instant Pot.
2. In another bowl, mix oats, flour, brown sugar, remaining 2 tbsp granulated sugar, 1/2 tsp cinnamon, nutmeg, and salt. Cut in butter with a fork or pastry blender until crumbly. Sprinkle evenly over apples.
3. Pour water into the Instant Pot liner, then place a trivet inside. Lower the cake pan onto the trivet. Lock the lid, set valve to sealing, and cook on High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Carefully remove the pan (it’ll be hot!) and broil in the oven for 2–3 minutes to crisp the topping, if desired.

The magic here? The apples turn tender and jammy while the topping stays perfectly chewy-crisp—no soggy bottoms! Serve warm with vanilla ice cream for the ultimate treat.

Tip: For extra crunch, swap 1/4 cup of the oats with chopped pecans or walnuts in the topping.

Instant Pot Pumpkin Spice Cake

This moist, warmly spiced cake comes together in a flash thanks to your trusty Instant Pot—no oven required!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup water (for Instant Pot)

Instructions:

1. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp salt.
2. In another bowl, mix 1 cup pumpkin puree, ¾ cup sugar, ⅓ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
3. Pour batter into a greased 7-inch round pan. Cover tightly with foil. Pour 1 cup water into the Instant Pot, place the trivet inside, and lower the pan onto the trivet.
4. Seal the lid, set to High Pressure for 35 minutes, then natural release for 10 minutes. A toothpick should come out clean.

The steam from the Instant Pot gives this cake an almost pudding-like tenderness while keeping the spices bold and aromatic.

Tip: For extra flair, dust with powdered sugar or drizzle with cream cheese glaze while still slightly warm.

Instant Pot Lemon Curd

This lusciously tangy lemon curd comes together in minutes with your Instant Pot—no double boiler or constant stirring required!

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (about 3–4 lemons)
• 1 tbsp finely grated lemon zest
• 1/2 cup unsalted butter, cubed
• Pinch of salt

Instructions

1. Whisk together the eggs, 1 cup granulated sugar, 1/2 cup lemon juice, 1 tbsp lemon zest, and a pinch of salt in a heatproof bowl that fits inside your Instant Pot.
2. Add 1/2 cup cubed butter to the mixture and place the bowl on a trivet in the Instant Pot. Pour 1 cup water into the pot.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
4. Whisk the curd vigorously until smooth (it may look separated at first). Strain through a fine-mesh sieve into a jar for extra silkiness.
5. Cover with plastic wrap pressed directly onto the surface and chill for at least 2 hours before serving.

The magic here? Pressure cooking gives you velvety curd with zero risk of scrambling the eggs—just set it and forget it!

Tip: Swirl into yogurt, layer with berries in parfaits, or slather onto scones while it’s still slightly warm for a next-level treat.

Instant Pot Caramel Flan

This Instant Pot Caramel Flan is the ultimate fuss-free dessert—silky smooth, richly caramelized, and ready in a fraction of the time thanks to your trusty pressure cooker.

• 3/4 cup granulated sugar
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 1 tsp pure vanilla extract
• Pinch of salt

1. Make the caramel: Add 3/4 cup granulated sugar to a light-colored saucepan over medium heat. Cook undisturbed until sugar melts (about 5 minutes), then gently swirl the pan until it turns deep amber, about 2–3 minutes more. Immediately pour into a 7-inch round cake pan, tilting to coat the bottom evenly. Let harden 10 minutes.
2. Blend the custard: In a blender, combine eggs, sweetened condensed milk, whole milk, 1 tsp vanilla extract, and a pinch of salt. Blend until completely smooth (about 30 seconds), then pour over the hardened caramel.
3. Pressure cook: Cover the pan tightly with foil. Place on a trivet in the Instant Pot with 1 cup water. Seal and cook on High Pressure for 15 minutes, then let pressure release naturally for 10 minutes before venting.
4. Chill & serve: Remove the pan, cool to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate—the caramel will cascade over the flan.

The magic here? The Instant Pot’s steady heat gives this flan its signature jiggle-free creaminess without a water bath. Plus, that deep caramel layer doubles as both flavor and sauce—no extra work needed.

Tip: For clean slices, dip your knife in hot water before cutting. And don’t skip the overnight chill—it’s key for the perfect texture!

Instant Pot Bread Pudding

This cozy, custardy bread pudding comes together in a flash thanks to your Instant Pot—no oven required! Perfect for using up stale bread and satisfying that sweet tooth.

Ingredients:

• 4 cups cubed stale French bread (about ½-inch pieces)
• 2 cups whole milk
• 3 large eggs
• ½ cup granulated sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup raisins (optional)

Instructions:

1. Grease a 7-inch round cake pan that fits inside your Instant Pot. Place the bread cubes in the pan and sprinkle with raisins (if using).
2. In a bowl, whisk together the whole milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the bread, pressing down lightly to soak.
3. Cover the pan tightly with foil. Pour 1 cup water into the Instant Pot, then place the pan on a trivet and lower it inside.
4. Seal the lid, set to High Pressure for 25 minutes, then let pressure release naturally for 10 minutes. Quick-release any remaining pressure.
5. Remove the pan, uncover, and let cool slightly. The pudding should be set but still jiggly in the center—it’ll firm up as it cools.

The steam from the Instant Pot gives this pudding an extra-moist texture, while the edges stay delightfully custardy. Serve warm with a drizzle of caramel or a dusting of powdered sugar!

Tip: For extra richness, swap half the milk for heavy cream. Day-old croissants work beautifully too!

Instant Pot Peach Cobbler

This cozy, dump-and-go cobbler lets you enjoy summer peaches year-round—with zero oven time and a buttery biscuit topping that’s irresistibly tender.

Ingredients

• 4 cups sliced fresh or frozen peaches (thawed if frozen)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 4 tbsp melted butter

Instructions

1. Add peaches, granulated sugar, lemon juice, vanilla, and cinnamon to the Instant Pot. Stir gently to coat.
2. Whisk flour, brown sugar, baking powder, and salt in a bowl. Pour in milk and melted butter; stir just until a thick batter forms (small lumps are fine).
3. Drop spoonfuls of batter over the peaches. Secure the lid, set valve to sealing, and cook on High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
4. Serve warm—the topping will be fluffy like a dumpling, with syrupy peaches bubbling underneath.

Tip: For extra caramelized flavor, broil the cobbler in a heatproof dish for 2–3 minutes after pressure cooking (watch closely!).

Instant Pot Chocolate Fondue

This rich, velvety chocolate fondue comes together in minutes with your Instant Pot—no double boiler required! Perfect for dipping fruit, marshmallows, or even shortbread cookies.

Ingredients:

• 1 cup heavy cream
• 12 oz semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions:

1. Pour 1 cup heavy cream into the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 1 minute. Quick-release the pressure.
2. Add 12 oz semi-sweet chocolate chips to the hot cream. Let sit undisturbed for 2 minutes, then whisk until smooth.
3. Stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt. Transfer to a fondue pot or serving bowl.

The pressure cooking step ensures the cream heats evenly without scalding, giving you a foolproof silky texture every time.

Tip: For a fun twist, swap 1/4 cup of the heavy cream with bourbon or orange liqueur!

Instant Pot Tres Leches Cake

This Instant Pot Tres Leches Cake is a dreamy, melt-in-your-mouth dessert that comes together with minimal effort—perfect for satisfying your sweet tooth in a flash!

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup heavy cream
• Whipped cream and ground cinnamon, for serving

1. Whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Set aside.
2. Beat 5 egg whites until stiff peaks form. Gradually add 3/4 cup granulated sugar, beating until glossy. Set aside.
3. In another bowl, beat 5 egg yolks with remaining 1/4 cup sugar until pale. Stir in 1/3 cup whole milk and 1 tsp vanilla extract. Fold in the flour mixture, then gently fold in the egg whites until just combined.
4. Pour batter into a greased 7-inch round pan. Cover with foil and place on a trivet in the Instant Pot with 1 cup water. Cook on High Pressure for 30 minutes, then natural release for 10 minutes.
5. Meanwhile, whisk together 1 can evaporated milk, 1 can sweetened condensed milk, and 1/2 cup heavy cream. Poke warm cake all over with a fork, then slowly pour the milk mixture over it. Chill for 2 hours.
6. Top with whipped cream and a dusting of cinnamon before serving.

The magic here? The Instant Pot steams the cake to ultra-moist perfection, while the tres leches soak ensures every bite is luxuriously creamy.

Tip: For extra flair, toast the cinnamon lightly before dusting—it amps up the warmth!

Instant Pot Cinnamon Roll Bites

These gooey, bite-sized cinnamon rolls cook up in minutes thanks to your Instant Pot—perfect for a quick sweet fix without heating up the oven!

Ingredients:

• 1 (16.3 oz) can refrigerated cinnamon roll dough (8-count)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 cup water
• Included icing from the cinnamon roll package

Instructions:

1. Cut each cinnamon roll into 4 pieces and roll into rough balls.
2. In a bowl, mix melted butter, brown sugar, and 1 tsp cinnamon. Toss dough bites in the mixture until coated.
3. Pour 1/2 cup water into the Instant Pot, then place a trivet inside. Arrange bites in a single layer on a greased heatproof dish that fits inside the pot.
4. Seal the lid, set to High Pressure for 8 minutes, then quick-release. Drizzle with included icing while warm.

The steam keeps these irresistibly soft, while the pressure-cooked caramelization gives them a sticky, bakery-style finish. No one will guess they took less than 15 minutes!

Tip: For extra crunch, broil the bites for 2 minutes after cooking (watch closely!).

Instant Pot Molten Lava Brownies

These fudgy, gooey brownies cook up in minutes with your Instant Pot—no oven required, and no waiting for that molten center!

Ingredients:

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1 cup water (for Instant Pot)

Instructions:

1. In a bowl, whisk together 1/2 cup melted butter and 3/4 cup sugar until smooth. Beat in 2 eggs and 1 tsp vanilla extract.
2. Sift in 1/2 cup flour, 1/3 cup cocoa powder, and 1/4 tsp salt, stirring just until combined. Fold in 1/2 cup chocolate chips.
3. Pour batter into a greased 7-inch round pan (or a springform pan lined with parchment). Cover tightly with foil.
4. Add 1 cup water to the Instant Pot, place the trivet inside, and lower the pan onto the trivet. Seal and cook on High Pressure for 18 minutes, then quick-release.
5. Let cool for 5 minutes, then invert onto a plate. Serve warm—the center will ooze like lava!

The magic here? Pressure-steaming gives these brownies an ultra-moist crumb while keeping the center irresistibly molten. No dry edges, just pure chocolate decadence.

Tip: For extra flair, dust with powdered sugar or top with vanilla ice cream while still warm.

Instant Pot Coconut Custard

This silky, tropical-inspired custard comes together effortlessly in the Instant Pot—no water bath or oven required!

Ingredients:

• 4 large eggs
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup water (for Instant Pot)

Instructions:

1. In a blender, combine 4 large eggs, the entire can of coconut milk, 1/2 cup sugar, 1 tsp vanilla, and 1/4 tsp salt. Blend until smooth, about 30 seconds.
2. Pour the mixture into a 7-inch round heatproof dish (like a cake pan). Cover tightly with foil.
3. Add 1 cup water to the Instant Pot, then place the trivet inside. Lower the covered dish onto the trivet.
4. Seal the lid, set to High Pressure for 15 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Chill the custard for at least 2 hours (it’ll firm up beautifully!). Serve with toasted coconut flakes if you’re feeling fancy.

The magic here? The steam creates a luxuriously smooth texture—no curdling or splitting, just velvety coconut goodness.

Tip: For clean slices, run a thin knife under hot water before cutting the chilled custard.

Instant Pot Blueberry Clafoutis

This French-inspired dessert gets a modern twist with the Instant Pot, delivering a custardy, fruit-studded treat in half the time—no oven required!

Ingredients:

• 1 cup fresh blueberries (or frozen, unthawed)
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 1/3 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• Powdered sugar, for dusting

Instructions:

1. Grease a 7-inch round cake pan with the melted butter and scatter the blueberries evenly over the bottom.
2. In a blender, combine the eggs, 1/2 cup granulated sugar, milk, flour, vanilla extract, and 1/4 tsp salt. Blend until smooth, about 30 seconds.
3. Pour the batter over the blueberries in the prepared pan. Cover tightly with foil.
4. Pour 1 cup water into the Instant Pot and place the trivet inside. Lower the foil-covered pan onto the trivet.
5. Seal the lid, set to High Pressure for 20 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
6. Carefully remove the pan, uncover, and let cool for 5 minutes. Dust with powdered sugar before serving warm.

The magic here? The Instant Pot turns the batter into a silky, flan-like texture while keeping the blueberries plump and juicy—no water bath or fussy baking required.

Tip: For a pretty finish, garnish with lemon zest or a dollop of whipped cream alongside the powdered sugar.

Instant Pot Tiramisu

Who says you can’t make a dreamy tiramisu without an oven? This Instant Pot version delivers all the creamy, coffee-kissed goodness in half the time.

Ingredients:

• 1 cup heavy cream, chilled
• 8 oz mascarpone cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a large bowl, beat heavy cream with a hand mixer until stiff peaks form. Add mascarpone, sugar, and vanilla extract, then whip until smooth and fluffy (about 2 minutes).
2. Stir together coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and arrange in a single layer in a 7-inch round pan that fits inside your Instant Pot.
3. Spread half the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
4. Cover the pan tightly with foil. Pour 1 cup water into the Instant Pot, place a trivet inside, and lower the pan onto the trivet. Seal and cook on High Pressure for 15 minutes, then let pressure release naturally for 10 minutes.
5. Chill for at least 4 hours. Dust with cocoa powder just before serving.

The magic here? Pressure cooking melds the flavors while keeping the ladyfingers perfectly tender—not soggy. It’s like a cozy coffeehouse dessert without the fuss.

Tip: For a kid-friendly version, swap the coffee for hot chocolate mix dissolved in warm milk.

Instant Pot Chocolate Mousse

This dreamy, no-bake chocolate mousse comes together in minutes with your Instant Pot—no fancy techniques required!

Ingredients:

• 1 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Add 1 cup heavy cream to a heatproof bowl that fits inside your Instant Pot. Whisk in 2 tbsp cocoa powder, 2 tbsp powdered sugar, and a pinch of salt until smooth.
2. Place the bowl on the trivet in the Instant Pot. Pour 1 cup water into the pot, secure the lid, and set to High Pressure for 1 minute. Quick-release the pressure.
3. Carefully remove the bowl (it’ll be hot!) and whisk in 4 oz chopped chocolate and 1 tsp vanilla extract until fully melted and glossy.
4. Chill the mixture in the fridge for at least 4 hours, then whip with a hand mixer until light and fluffy (about 2 minutes).

The magic here? The Instant Pot gently melts everything into a silky base that whips up extra airy—like a cross between pudding and cloud!

Tip: For grown-up flair, swap 1 tbsp of cream with bourbon or espresso.

Instant Pot Strawberry Shortcake

This Instant Pot Strawberry Shortcake is a dreamy, fuss-free dessert that brings summer vibes to your table in minutes—no oven required!

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp powdered sugar (for strawberries)
• 1 cup whipped cream (for serving)

1. In a bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt. Cut in ½ cup cold butter until the mixture resembles coarse crumbs.
2. Stir in ½ cup whole milk and 1 tsp vanilla extract until just combined. Spread the batter into a greased 7-inch round pan that fits inside your Instant Pot.
3. Pour 1 cup water into the Instant Pot, place the trivet inside, and lower the pan onto the trivet. Seal and cook on High Pressure for 25 minutes, then natural release for 10 minutes.
4. While the cake cooks, toss 1 lb sliced strawberries with 2 tbsp powdered sugar and let sit until juicy.
5. Serve warm cake topped with strawberries and a dollop of whipped cream.

The magic here? The Instant Pot keeps the cake impossibly moist while the strawberries add a bright, fresh contrast. No dry shortcakes allowed!

Tip: For extra flair, toast the cake slices lightly in a buttered skillet before serving—it adds a caramelized crunch.

Instant Pot Vanilla Bean Panna Cotta

This luxuriously creamy dessert comes together effortlessly in the Instant Pot, with the rich flavor of real vanilla bean shining through.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
• 1 1/4 tsp unflavored gelatin
• Pinch of salt

Instructions:

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit 5 minutes to bloom.
2. Combine 2 cups heavy cream, 1/3 cup sugar, scraped vanilla bean seeds + pod (or 2 tsp vanilla extract), and a pinch of salt in the Instant Pot. Select “Sauté” and heat, stirring constantly, until sugar dissolves (3-4 minutes). Do not boil.
3. Remove vanilla pod. Whisk bloomed gelatin mixture into warm cream until fully dissolved.
4. Pour into four 6-oz ramekins. Cover each tightly with foil.
5. Add 1 cup water to Instant Pot, place trivet inside, and arrange ramekins on top. Pressure cook on High for 2 minutes, then natural release for 10 minutes.
6. Chill ramekins uncovered for at least 4 hours (or overnight) until set.

The magic here? Pressure cooking gives the panna cotta its signature silky-smooth texture without any risk of curdling. Serve with fresh berries for a restaurant-worthy finish.

Tip: Run a thin knife around the edges and dip ramekins briefly in warm water for clean unmolding.

Conclusion

With 20 easy and delicious Instant Pot desserts to choose from, there’s something sweet for every craving! Whether you’re a beginner or a pro, these recipes make dessert a breeze. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the sweetness—pin it on Pinterest for later! Happy cooking!