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vegan peanut butter brownies on white plate with peanuts and chocolate chips

Vegan Peanut Butter Brownies for the Instant Pot

Fudgy, moist brownie made easily in the Instant Pot - plus lower in added sugar and saturated fat compared to mant recipes. Perfect tasty dessert or snack especially when it is too hot to bake.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Time to build and release pressure, total 25 mins
Total Time 1 hr 5 mins
Course Dessert, Snack
Cuisine American
Servings 8
Calories 225 kcal

Equipment

  • 6 quart electric pressure cooker
  • 7" springform pan that fits inside the Instant Pot inner pot
  • 2 bowls
  • whisk
  • Bowl scraper
  • Large spoon spoon

Ingredients
  

  • cup water
  • 1 teaspoon instant coffee granules
  • ½ cup white whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa
  • teaspoon baking powder
  • ½ teaspoon salt
  • cup plant-based milk
  • cup peanut butter
  • ¼ cup maple syrup
  • 2 Tbsp. olive oil
  • ¼ cup dairy-free chocolate chips
  • 1 Tbsp. peanuts, unsalted

Instructions
 

  • Heat the water to near boiling (about 30 seconds in a microwave-proof bowl). Add the coffee and stir until well mixed.
  • Mix the flours, cocoa, baking powder, and salt in a bowl. Combine with a whisk.
  • Mix the plant-based milk, peanut butter, maple syrup, and olive oil in a separate bowl with the whisk until well combined.
  • Add the liquid mixture to the bowl of dry ingredients. Stir with a wooden spoon until just combined. Add in chocolate chips and stir.
  • Transfer mixture to nonstick 7# springform pan. Wrap the pan well in aluminum foil. Place the trivet into the inner pot of the Instant Pot.
  • Pour a cup of water into the bottom. Place your wrapped pan on top. Seal the lid and set on high pressure for 30 minutes. Turn off the keep warm button. After 30 minutes, allow to sit with natural pressure release for 15 minutes. Then release the pressure if there is any, open the lid, and let it sit a bit to cool before removing with potholders.
  • When cooled, open the sides of the pan and remove. Transfer from the bottom of the pan with a spatula and place onto a cutting board, Slice brownie into wedges and serve.

Notes

The nutrition estimate is from VeryWellFit.
Vanilla soy milk was used. You can use the plant-based milk of your choice.
Dairy-free chocolate chips: can use dark or semi-sweet.
I recommend natural peanut butter: your choice of creamy or chunky.
This goes well with coconut whipped cream and berries.
This recipe was tested with a 6 quart Instant Pot Duo .
Keyword Brownie, Chocolate, Instant Pot, Vegan