I love using my new Instant Pot Pressure Cooker so much I use it to cook pretty much every single dinner I make! It was important to me to get a pressure cooker that was easy to use, safe, and didn’t have a Teflon insert because of so many health concerns coming from Teflon peeling and getting into food. Most of the new modern 5-in-1 pots are made from Teflon, so I chose the Instant Pot because it’s stainless steel and I’m so happy I did. It did cost a bit more than the teflon counterparts, but it’s much more durable and heavy duty and conducts the heat much more evenly for consistent results. It also has more settings. It can bake, steam, brown, pressure cook, rice cook, slow cook. I can get rid of my slow cooker and rice cooker so it saves space. You can just about make any recipe in just one pot. Brown onions and ground beef right in the pot, then add sauce and noodles and pressure cook. After it’s done it will stay on warm for as long as you leave it. It’s wonderful! It makes great soups as well.
Anyhow, here’s the pressure cooker chocolate cake recipe. It’s adapted from a recipe from my sister in law, Sara. I am gluten free, so here is the gluten free version. It is very moist, you won’t even know it’s GF! You can make it non-gluten free just by substituting a regular cake mix. The recipe made 2 cakes in the small bunt cake pan that I had, so you can half the recipe if you only want to make 1 small cake. However, I suggest making the whole batch, because everyone will want seconds or you can eat one and freeze one. *note: if you use a non-gluten free cake mix, it may make 3 cakes, as GF cake mixes generally are only a half or three quarters of a regular cake mix).
1 box Gluten Free Betty Crocker chocolate cake mix
1 6 ox. box of chocolate pudding
1/2 c. sugar
1/2 c. melted Earth Balance butter (dairy free)
1/2 c. + 2 Tablespoons water
1 c. dairy free chocolate chips
1 c. vegan sour cream substitute
Step #1 Place trivet and 1 cup water in your pressure cooker as shown
Step #2 Mix Ingredients
Mix cake/pudding mixes and sugar. Add oil and water. Add eggs one at a time, beating well after each one. Add sour cream and chocolate chips. Make sure you have a bundt pan that will fit in your pressure cooker. Grease and flour your bundt pan (I used cocoa powder instead of flour so the cake wouldn’t have white on the outside). Pour in cake batter to 1/2 to 3/4 full and leave uncovered. Place filled bundt pan on trivet in pressure cooker.
Step #3 Cook
Put lid on. Manual pressure cook (high pressure) for 28 minutes. Release steam after cooking cycle is done by flipping the switch on the top of the lid from seal to venting. Remove lid carefully as not to get water on the top of the cake. Remove bundt pan with tongs or a fork and cool for 5 minutes. Invert bundt onto a cooling rack and let cool for 40 minutes. Serve with fresh blended fruit sauce (1/4 cup pureed fruit, and a few tablespoons powdered sugar blended up) or fresh whipped cream (coconut milk whipped cream would be tasty and dairy free too).
The cake didn’t rise as much as I thought it would. In fact I’m not sure if it rose at all, so it’s possible you could fill the pan more full than I did. Also, I think this cake would be wonderful with other mixins besides chocolate chips. How about coconut, peanut butter, strawberry or orange flavor (not all together of course). I bet it could be made with a white cake with lemon zest and white chocolate chips as well. Yum!