The Best Instant Pot Pumpkin Chocolate Chip Cake
Have you ever wanted to make something delicious for your friends and family, but weren’t sure what? Instant Pot Pumpkin Chocolate Chip Cake is something worth making. It’s pumpkin season and the delicious aroma in your kitchen when making this recipe will surely make you think of fall. Even better when you can make it using your instant pot.
These are also super good, every time I make them, the pan is empty. If you’re trying to understand the deliciousness behind these, think of it like a cross between a cake and a dense bar. Everyone in my family loves them and I’m sure yours will too. The next time you get a hankering for pumpkin, go ahead and make these. This recipe would also pair nice with a delicious pumpkin drink or latte. Go ahead and make this instant pot pumpkin chocolate chip cake and let me know what you think!
Ingredients and Directions:
Add half of the flour mixture and beat just until combined. Then add remaining and beat until combined. Finally, fold in chocolate chips.
Top with one piece of paper towel and one piece of foil.
Loosely wrap the foil and paper towel around the pan.
Set the pan onto the instant pot rack.
Place 1.5 cups of water into the instant pot and place the rack, with the cake, into the pot.
Finally, seal the lid and close the pressure release valve. Set the instant pot to manual, high pressure for 20 minutes. Let the instant pot naturally release pressure for an additional 10 minutes after cooking. Carefully remove the cake, discard the paper towel and foil and let set to cool completely before removing from the pan and serving. Add whipped topping for serving and enjoy!
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