In this post, I’ll be sharing over 20 of my personal favorite instant pot dessert recipes. Many of these can be made with ingredients you likely already have on hand and in just a fraction of the time a traditional oven would take.
I’ve tested each of these recipes extensively in my own instant pot at home, tweaking and perfecting them so you can trust they’ll come out perfect every time.
Not only will you save hours in the kitchen, but your house will smell absolutely heavenly while these desserts cook up. Keep reading for the best instant pot dessert recipes to satisfy your cravings fast!
This recipe for Chocolate Fix Cheesecake on Platter Talk is an absolute game-changer I couldn’t resist giving it a try, and boy, am I glad I did. The combination of the rich, chocolatey crust, the velvety smooth chocolate cheesecake filling, and the glossy ganache topping is pure bliss.
I followed the author’s instructions step by step and was amazed at how easy it was to create such a decadent dessert. The photos on the blog post had me drooling from the moment I laid eyes on them, and let me tell you, the taste did not disappoint. This recipe is a chocolate lover’s dream come true, and I can’t wait to make it again and again.
When I decided to try out the Instant Pot Key Lime Cheesecake recipe from Baking Up Memories, I was filled with excitement and anticipation.The author’s detailed instructions made the process a breeze, even for someone like me who is relatively new to using an Instant Pot. The combination of tangy key lime juice and creamy cheesecake filling was a match made in dessert heaven.
The crust, made with crushed graham crackers and melted butter, added a delicious crunch to every bite. The final touch of whipped cream and lime zest on top gave the cheesecake a beautiful presentation. I couldn’t believe how effortlessly I was able to create such a delectable dessert, and it has quickly become a favorite in my household.
I was so pumped to try out this Blueberry Breakfast Cake recipe from Amanda’s Cookin’! Just reading through the instructions got my mouth watering. The recipe seemed totally doable, even for someone like me who tends to struggle with baking. I’m happy to report the cake turned out so moist and fluffy! Those blueberries baked right in and burst with juicy flavor in every bite.
Mixing up the streusel topping was super easy too. I loved the crunchy sweetness it added on top. The warm, fruity aromas of the cake baking up made my whole house smell incredible. Now I can’t wait to bake this again and share it with my friends and family! This recipe from Amanda’s Cookin’ is definitely getting added to my regular breakfast cake rotation.
I was so jazzed to try this recipe that combines two of my absolute favorites – peanut butter and cheesecake. When I read that this cheesecake was made in the pressure cooker, I’ll admit I was a little skeptical that it could get that smooth, creamy texture. But let me tell ya, this baby came out beautifully! The cheesecake was so rich and velvety, almost like it was made in a water bath. And the peanut butter swirl gave it that over-the-top decadence.
Making this cheesecake was so easy thanks to the step-by-step instructions. Just mix up the crust, throw the ingredients in the pot, and let the pressure cooker work its magic. I’m already dreaming up ways to top this creamy peanut butter cup cheesecake next time. Maybe some chopped Reese’s Pieces, or drizzles of chocolate and caramel? Either way, this recipe is a total keeper for cheesecake and peanut butter lovers alike. You’ve gotta give it a try!
This Pressure Cooker Peanut Butter Cheesecake totally lived up to the hype! The cheesecake came out with the most luxurious, velvety texture that just melted on my tongue. No cracks or drying out like some pressure cooker cheesecakes I’ve tried. The peanut butter swirl was the perfect accompaniment, adding little bursts of nutty flavor in every bite.
I was seriously impressed that the pressure cooker method produced such a tender, moist, and perfectly cooked cheesecake in just an hour. No water bath is needed! This pairing of peanut butter and cheesecake in the pressure cooker was a straight-up success. The taste and texture were absolute perfection! I already can’t wait to make it again and share slices with all my family and friends. It’s a must-try for any peanut butter or cheesecake lover.
This Instant Pot Peaches and Cream Dump Cake from Sparkles to Sprinkles is summer in a bowl! I decided to test out this dump cake. And oh my goodness, was I glad I did! Before I knew it, the Instant Pot had worked its magic and out came this gorgeous, indulgent dessert. The peaches baked down into soft, flavorful chunks that played perfectly with the creamy, cake-like topping. Each bite was a mini flavor explosion!
This dump cake has earned a permanent place in my summer dessert rotation. It really satisfies my peach cobbler and coffee cake cravings all in one. And it comes together so fast, which is ideal for impromptu summertime entertaining.
I had some overripe bananas on my counter and a zucchini from my garden begging to be used up, so I decided it was time to test out this recipe. Well, let me tell you – this bread exceeded all my expectations! It baked up perfectly moist and tender, with nice bursts of chocolate in every bite.
The zucchini and bananas blended together beautifully to create a super soft, almost cake-like texture. And the cinnamon sugar topping took it over the top! This easy bread recipe is now a staple in my kitchen. It’s a great way to use up leftover veggies and fruits. And it makes my whole house smell absolutely heavenly as it bakes.
I was amazed that the Instant Pot produced such a decadent and rich cheesecake. It really came out with that delightful dense, pudding-like texture just like a NY-style cheesecake from a restaurant. This cheesecake exceeded every expectation! It baked up so silky and smooth, with the most luxurious texture. And that salted caramel swirl was to die for.
Each bite was an absolute flavor bomb! The combo of the salty-sweet caramel and ultra-creamy cheesecake was sheer perfection. This is now my go-to impressive dessert that’s sure to satisfy any cheesecake craving. It seriously tastes like something from a gourmet bakery but comes together so easily in the pressure cooker
h. I’m talking legitimate, melt-in-your-mouth, cinnamon sugar-coated churros made completely from home. I found this recipe on Spoonful of Flavor for homemade churros and let me tell you, it did not disappoint. The dough comes together in a flash and it’s so satisfying to pipe it into those twisted, loopy-loop shapes. A quick fry in some hot oil and suddenly your kitchen is filled with the mouthwatering aroma of warm cinnamon baking heaven.
As soon as those churros came out of the oil, I tossed them in a mixture of cinnamon and sugar of course. That combo just can’t be beat! The outside came out with a perfect crunchy texture while the inside was soft, moist, and downright addictive. So if you’re looking for an easy, tasty treat to impress your crew, give these homemade churros a try. I promise you won’t regret it!
I’ve seen this recipe from Tastes Better From Scratch floating around the internet for a while, and let me tell you, it 100% lives up to the hype. As soon as I saw that it combined warm, cinnamon-y apples with a crispy, oat-y topping, I knew I was sold. And can we talk about how insanely easy this is to make in the Instant Pot? It came together in a fraction of the time it would take to bake it in the oven.
After sautéing some apples with brown sugar, cinnamon, and butter right in the pot, I simply added the topping mixture of oats, flour, nuts, and more butter (because you can never have enough butter in a crisp if you ask me!). A quick switch to manual pressure for 6 minutes was all it took for perfectly tender apples and a wonderfully crispy topping. The moment it was done, I couldn’t resist sneaking a spoonful…or three. Let’s just say that first bite of warm, fruity apples and that crunchy oat topping was absolutely heavenly.
This cake was so moist and tender, with the berries bursting in my mouth. And thanks to the Instant Pot, it came together in a fraction of the time a traditional oven would take. And the aroma! I could practically smell the sweet vanilla and ripe berry goodness through my screen.
I really love how versatile the Instant Pot is. While I use it mostly for cooking up stews, soups, etc., this recipe showed me it can also churn out a mean dessert! The vanilla cake base is simple to throw together with just a few pantry staples. And the berries lend such great color and fruit flavor. It’s an awesome summery treat, but honestly would be delicious any time of year.
These little cheesecake jars totally exceeded my expectations. The great thing is they’re so easy to whip up. You just mix together some cream cheese, sweetened condensed milk, vanilla and fresh mint. Pour that into cute little mason jars and pressure cook them for a few minutes.
I love that you can customize these to your liking too. Add some chocolate chips, different extracts, fresh fruit – get creative! They make such a fun and easy dessert to serve for parties or give as gifts. Or just keep a batch for yourself like I did, because they’re addicting.
I’ll admit, I was a bit skeptical at first. Could a pressure cooker really deliver the same luscious texture and flavor as a traditional baked flan? But the shocking scenario here is the flan was astonishingly smooth, with just the right amount of sweetness balanced by a subtle caramel note.
As I enjoyed every last silky spoonful, I couldn’t believe how simple it was to make such a decadent dessert. No need for finicky water baths or baking precariously in a hot oven. Now whenever I get a hankering for the sweet embrace of creamy flan, I know exactly where to turn.
I gathered the simple ingredients – flour, sugar, cocoa powder, chocolate chips, eggs and butter. After greasing a few ramekins, I whisked together the dry ingredients before mixing in the wet. I poured the silky batter into the ramekins and set them on the trivet in the Instant Pot with a cup of water. In just 25 minutes, my mini lava cakes were ready!
When I cracked open those ramekins, gooey chocolate oozed out looking so decadent. The cakes were perfectly moist with a nice crust on the exterior. And let me tell you, that molten center takes these cakes over the top! The combination of the cake with the melted chocolate is pure bliss.
When I baked up this cake last weekend, the aroma that filled my kitchen was simply intoxicating. The texture was absolute perfection – so moist and tender, not dense or heavy at all.Each forkful of this cake is a delicious explosion of flavors. You get the sweet pumpkin, then the cozy warming spices, followed by the richness of the chocolate chips. The chocolate melts into the cake and creates the ultimate contrast of textures.
I love enjoying a slice of this cake with my morning coffee for a treat that feels a little naughty but is actually pretty healthy thanks to that pumpkin! It’s the perfect way to welcome cozy fall days. I hope you all will give this recipe a try soon. Let me know what you think! Looking forward to all your creations.
As soon as I saw that photo of the oozing chocolate center, all I had to do was mix together the ingredients like flour, cocoa powder, brown sugar, eggs, butter and milk. From there I poured the batter into greased ramekins and set them in the Instant Pot on a trivet with some water. In just 25 minutes, perfectly gooey, fudgy brownie puddings emerged!
I’m drooling just thinking about how that warm chocolate center spills out when you dig your spoon in. It’s the ultimate comfort food, like a molten lava cake meets brownie batter. I served them straight out of the ramekins with a scoop of vanilla ice cream on top. The combo of hot and cold is simply divine!
After gathering just a few simple ingredients like ripe bananas, flour, spices, etc., I threw everything into the Instant Pot and let it work its magic. In no time at all, my kitchen was filled with the most incredible aroma of warm, spiced banana bread. When I took the first slice, I was so pleasantly surprised by the super tender crumb and incredibly moist texture. Each bite was just bursting with sweet banana flavor and had just a hint of cinnamon and nutmeg.
Seriously, this Instant Pot banana bread recipe is an absolute home run in my book. If you’re looking for a fast, fuss-free way to whip up the ultimate comfort food, look no further.
This cake comes out perfectly moist and has a lovely browned exterior from baking in the Instant Pot. I topped mine with a simple glaze made from powdered sugar, maple syrup, and milk. The glaze soaks into the cake making it extra moist and yummy.
The spice combination is everything you want in a pumpkin cake – cinnamon, ginger, nutmeg, and cloves. It smells like fall in my kitchen when it’s cooking. And the taste? Out of this world! My family couldn’t get enough. Even my picky kids went back for seconds.
After quickly gathering some pantry staples like flour, carrots, eggs, oil, spices, etc., I mixed up the batter, poured it into my Instant Pot, and set it to cook on high pressure. In just about 30 minutes, my kitchen smelled absolutely incredible! That warm cinnamon-y aroma was calling my name.
The combination of moist apple cake layers and creamy cinnamon cream cheese frosting sounded like a match made in dessert heaven. Making this cake in the Instant Pot was a breeze and resulted in a perfectly baked and tender cake.
Each bite was a delightful explosion of sweet apple goodness, complemented by the subtle warmth of cinnamon. This recipe has quickly become a favorite in my household, and I can’t wait to make it again to indulge in its comforting flavors.
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