10 Amazing Desserts You Can Create in Your Instant Pot

Your Instant Pot isn’t just for savory meals anymore. This amazing kitchen gadget can whip up incredible desserts that taste like they came from a fancy bakery.

These sweet treats are perfect for busy weeknights or special occasions when you want something delicious without the fuss.

01. Tropical Steamed Banana Cake

Moist banana cake infused with tropical flavors and topped with coconut sauce. This steamed dessert brings island vibes to your kitchen with minimal effort.

Ingredients: 3 ripe bananas (mashed), 1½ cups all-purpose flour, ¾ cup granulated sugar, ⅓ cup melted butter, 2 large eggs, 1 teaspoon baking powder, ½ teaspoon vanilla extract, ¼ teaspoon salt, ½ cup coconut milk, 2 tablespoons powdered sugar.

How To Make Tropical Steamed Banana Cake

1. Grease a 7-inch springform pan thoroughly with butter. In a large bowl, whisk together mashed bananas, sugar, melted butter, eggs, and vanilla extract until smooth and well combined.

2. Add flour, baking powder, and salt to the banana mixture, stirring gently until just combined. Don’t overmix or the cake will become tough and dense.

3. Pour batter into prepared pan and cover tightly with aluminum foil. Add 1½ cups water to your Instant Pot and place the trivet inside.

4. Lower the covered pan onto the trivet and pressure cook on high for 45 minutes. Allow natural pressure release for 15 minutes, then quick release remaining pressure.

5. While cake cools, whisk coconut milk with powdered sugar until smooth. Remove cake from pan and drizzle with coconut sauce before serving warm.

02. Port Wine Poached Pears

Elegant pears simmered in rich port wine create a sophisticated dessert. This classic combination feels fancy but comes together effortlessly in your pressure cooker.

Ingredients: 6 firm pears (peeled), 1½ cups port wine, ½ cup granulated sugar, 1 cinnamon stick, 3 whole cloves, 1 strip orange zest, 2 tablespoons honey, vanilla ice cream for serving.

How To Make Port Wine Poached Pears

1. Core pears from the bottom, leaving stems intact, and trim a small slice from the bottom so they stand upright. This creates an elegant presentation while ensuring even cooking.

2. Combine port wine, sugar, cinnamon stick, cloves, orange zest, and honey in your Instant Pot. Stir until sugar dissolves completely.

3. Stand pears in the wine mixture and pressure cook on high for 4 minutes. Quick release pressure immediately to prevent overcooking the delicate fruit.

4. Remove pears carefully and set aside. Select sauté mode and simmer the cooking liquid for 10-15 minutes until it reduces to a glossy syrup that coats the back of a spoon.

5. Strain the reduced sauce and pour over pears. Serve warm or chilled with vanilla ice cream and extra sauce drizzled on top.

03. Rich Chocolate Cake

Decadent chocolate cake that’s incredibly moist thanks to steam cooking. This foolproof recipe delivers bakery-quality results every single time you make it.

Ingredients: 1 cup all-purpose flour, 1 cup granulated sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup hot coffee, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract.

How To Make Rich Chocolate Cake

1. Grease a 7-inch springform pan and dust with cocoa powder, tapping out excess. This prevents sticking and adds extra chocolate flavor to the exterior.

2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain. Make sure everything is evenly distributed.

3. In a separate bowl, combine hot coffee, oil, egg, and vanilla extract. Whisk until smooth, then gradually add to dry ingredients, stirring until batter is completely smooth.

4. Pour batter into prepared pan and cover tightly with foil. Add 1½ cups water to Instant Pot with trivet, then lower pan onto trivet.

5. Pressure cook on high for 50 minutes, then natural release for 15 minutes. Remove and cool completely before removing from pan. The cake will be incredibly moist and rich.

04. Fudgy Dark Chocolate Brownies

Ultra-fudgy brownies with intense chocolate flavor made without an oven. These indulgent squares have the perfect chewy texture that brownie lovers crave most.

Ingredients: ½ cup butter, 4 oz dark chocolate (chopped), ¾ cup granulated sugar, 2 large eggs, ½ cup all-purpose flour, ¼ cup cocoa powder, ¼ teaspoon salt, ½ cup chocolate chips.

How To Make Fudgy Dark Chocolate Brownies

1. Line a 7-inch round pan with parchment paper, leaving overhang for easy removal. Melt butter and chopped chocolate together in microwave, stirring every 30 seconds until smooth.

2. Whisk sugar into the warm chocolate mixture until well combined, then beat in eggs one at a time until mixture is glossy and smooth.

3. Fold in flour, cocoa powder, and salt just until combined, being careful not to overmix. Stir in chocolate chips for extra bursts of chocolate throughout.

4. Spread batter evenly in prepared pan and cover tightly with foil. Add 1½ cups water and trivet to Instant Pot, then lower pan onto trivet.

5. Pressure cook on high for 25 minutes, then quick release pressure. Remove and cool completely before lifting out using parchment overhang and cutting into squares.

05. Classic New York Cheesecake

Creamy, rich cheesecake with a graham cracker crust made hands-free. This restaurant-quality dessert requires minimal active time while delivering maximum impressive results for guests.

Ingredients: 1 cup graham cracker crumbs, 3 tablespoons melted butter, 24 oz cream cheese (softened), ¾ cup granulated sugar, 3 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt.

How To Make Classic New York Cheesecake

1. Mix graham cracker crumbs with melted butter until evenly moistened. Press firmly into bottom of greased 7-inch springform pan, creating an even layer that goes slightly up the sides.

2. Beat softened cream cheese until completely smooth and fluffy, about 3 minutes. Gradually add sugar, beating until light and creamy with no lumps remaining.

3. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and salt until just combined, being careful not to overbeat once eggs are added.

4. Pour filling over crust and smooth top with spatula. Cover tightly with foil, then add 1½ cups water and trivet to Instant Pot.

5. Lower pan onto trivet and pressure cook on high for 35 minutes. Natural release for 15 minutes, then quick release. Cool completely, then refrigerate at least 4 hours before serving.

6. Run a knife around edges before removing springform ring. The cheesecake will be perfectly set with a smooth, crack-free surface that’s impossible to achieve in a regular oven.

06. Individual Rice Pudding Jars

Creamy rice pudding served in individual mason jars for elegant presentation. This comforting dessert cooks perfectly in portion-controlled servings that guests will absolutely love.

Ingredients: 1 cup arborio rice, 3 cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt, ground nutmeg for garnish.

How To Make Individual Rice Pudding Jars

1. Divide rice evenly among 6 half-pint mason jars, adding about 2½ tablespoons rice to each jar. This ensures even cooking and perfect portion sizes.

2. Whisk together milk, cream, sugar, vanilla, cinnamon, and salt in a large measuring cup until sugar completely dissolves and mixture is smooth.

3. Pour milk mixture evenly into jars, leaving ½ inch headspace at the top. Cover each jar tightly with aluminum foil to prevent water from getting inside.

4. Add 1½ cups water to Instant Pot with trivet. Arrange jars on trivet, stacking carefully if needed, and pressure cook on high for 12 minutes.

5. Natural release for 10 minutes, then quick release remaining pressure. Remove jars carefully and stir each pudding gently. Sprinkle with nutmeg and serve warm or chilled.

07. Tangy Sour Cream Cheesecake

Luxurious cheesecake with a secret sour cream topping that adds perfect tang. The sweet and tart combination creates a memorable dessert that stands out from ordinary cheesecakes.

Ingredients: 1 cup vanilla wafer crumbs, 3 tablespoons melted butter, 16 oz cream cheese (softened), ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream, 3 tablespoons powdered sugar.

How To Make Tangy Sour Cream Cheesecake

1. Combine vanilla wafer crumbs with melted butter until mixture holds together when pressed. Press firmly into bottom of greased 7-inch springform pan.

2. Beat cream cheese until smooth and fluffy, then gradually add granulated sugar, beating until light and creamy. Add eggs one at a time, then vanilla extract.

3. Pour filling over crust and cover pan tightly with foil. Add 1½ cups water and trivet to Instant Pot, then lower pan onto trivet.

4. Pressure cook on high for 30 minutes, then natural release for 15 minutes. Remove and cool completely at room temperature.

5. Mix sour cream with powdered sugar until smooth. Spread evenly over cooled cheesecake and refrigerate for at least 3 hours. The tangy topping perfectly balances the rich, sweet base.

08. Malted Milk Ball Cheesecake

Nostalgic cheesecake featuring crushed malted milk balls throughout and on top. This playful dessert brings childhood candy memories into an elegant, grown-up presentation that everyone adores.

Ingredients: 1½ cups chocolate cookie crumbs, ¼ cup melted butter, 24 oz cream cheese (softened), ¾ cup granulated sugar, 3 large eggs, ½ cup malted milk powder, 1 teaspoon vanilla extract, 1 cup crushed malted milk balls.

How To Make Malted Milk Ball Cheesecake

1. Mix chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into bottom of greased 7-inch springform pan, creating a solid base.

2. Beat cream cheese until completely smooth, about 3 minutes. Gradually add sugar and malted milk powder, beating until fluffy and no lumps remain.

3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Fold in ¾ cup crushed malted milk balls gently.

4. Pour filling over crust and smooth top. Cover tightly with foil, then add 1½ cups water and trivet to Instant Pot.

5. Lower pan onto trivet and pressure cook on high for 35 minutes. Natural release for 15 minutes, then cool completely before refrigerating.

6. Before serving, sprinkle remaining crushed malted milk balls on top for extra crunch and visual appeal. The malted flavor is perfectly balanced throughout each creamy bite.

09. Italian Flourless Chocolate Almond Cake

Dense, fudgy Italian cake from Capri made with ground almonds instead of flour. This traditional Torta Caprese stays incredibly moist in the pressure cooker without any risk of drying out.

Ingredients: 6 oz dark chocolate (chopped), ½ cup unsalted butter, ¾ cup granulated sugar, 4 large eggs (separated), 1½ cups almond flour, ¼ teaspoon salt, powdered sugar for dusting.

How To Make Italian Flourless Chocolate Almond Cake

1. Grease a 7-inch springform pan thoroughly. Melt chocolate and butter together in microwave, stirring every 30 seconds until smooth. Let cool slightly.

2. Whisk egg yolks with ½ cup sugar until pale and thick. Stir in cooled chocolate mixture and almond flour until well combined.

3. Beat egg whites with salt until soft peaks form, then gradually add remaining sugar, beating until stiff peaks form. This creates the cake’s light texture.

4. Fold ⅓ of egg whites into chocolate mixture to lighten, then gently fold in remaining whites in two additions, being careful not to deflate.

5. Pour batter into prepared pan and cover with foil. Add 1½ cups water and trivet to Instant Pot, then pressure cook on high for 45 minutes.

6. Natural release for 15 minutes, then cool completely before removing from pan. Dust with powdered sugar before serving. The texture is perfectly dense and fudge-like.

10. Restaurant-Style Crème Brûlée

Silky smooth custard with a caramelized sugar top that cracks perfectly under your spoon. This elegant French dessert seems fancy but comes together easily in your pressure cooker.

Ingredients: 2 cups heavy cream, ⅓ cup granulated sugar (divided), 6 large egg yolks, 1 teaspoon vanilla extract, pinch of salt, 6 tablespoons turbinado sugar for topping.

How To Make Restaurant-Style Crème Brûlée

1. Heat cream in a saucepan until it just begins to simmer, then remove from heat. Don’t let it boil or the custard will curdle.

2. Whisk egg yolks with ¼ cup granulated sugar until pale and smooth. Slowly pour hot cream into yolks, whisking constantly to prevent scrambling.

3. Stir in vanilla and salt, then strain mixture through fine-mesh sieve to remove any lumps. Divide evenly among 6 ramekins.

4. Cover each ramekin tightly with foil. Add 1½ cups water and trivet to Instant Pot, then arrange ramekins on trivet.

5. Pressure cook on high for 9 minutes, then natural release for 15 minutes. Remove and cool completely, then refrigerate for at least 2 hours.

6. Before serving, sprinkle 1 tablespoon turbinado sugar evenly over each custard. Use a kitchen torch to caramelize sugar until golden and crispy. The contrast between creamy custard and crunchy top is absolutely perfect.

Final Thoughts

These Instant Pot desserts prove that your pressure cooker can create amazing sweet treats just as well as savory meals.

From elegant cheesecakes to comforting puddings, you’ll never run out of delicious ways to end your dinner on a high note.