✔ Updated · 40 ideas with cook times, plus pot-in-pot tips
My Instant Pot does a lot more than weeknight chili: it turns out silky cheesecakes, fudgy brownies and creamy rice pudding with almost no babysitting. Here are 40 Instant Pot desserts, with the cook times I use.
The best Instant Pot desserts are ones that love moist, gentle heat: cheesecake, flan, creme brulee, rice pudding, bread pudding, lava cakes, brownies and poached fruit. Most cook pot-in-pot on a trivet with 1 cup of water, in a 7-inch pan or ramekins, followed by a 10-minute natural release.
- Best first try: a 7-inch cheesecake, about 35 minutes on high.
- Fastest: lava cakes and poached pears, under 10 minutes.
- Gear: a trivet, a 7-inch pan, ramekins and a foil sling.
How to Make Desserts in an Instant Pot
Most Instant Pot desserts cook "pot-in-pot": the batter goes in a pan or ramekins that sit on the trivet above a cup of water. Steam does the baking, which is why cheesecakes don't crack and puddings stay silky.
- Add 1 cup of water to the inner pot (1 1/2 cups for an 8-quart) and set the trivet in.
- Use a 7-inch pan or springform in a 6-quart pot; a 6-cup Bundt pan also fits.
- Make a foil sling. Fold a long strip of foil into a band to lower the pan in and lift it out.
- Cover cakes with foil so condensation can't drip onto the batter.
- Let the pressure release naturally for about 10 minutes. A sudden quick release can make cakes and cheesecakes sink.
- Chill custards and cheesecakes for at least 4 hours before slicing.
Instant Pot Cheesecakes
1. Classic New York-Style Cheesecake
Dense, creamy and crack-free, because the steam keeps the custard gentle. The Instant Pot dessert most people try first, with good reason.
How: 7-inch springform, about 35 minutes on high, 10-minute natural release, then chill at least 4 hours.
2. Oreo Cheesecake
Crushed chocolate sandwich cookies in the crust and folded through the filling. Kids and grown-ups both go quiet when it's sliced.
How: Same as the classic: about 35 to 40 minutes on high, natural release, chill overnight.
3. Pumpkin Cheesecake
Pumpkin and warm spices swirled into a creamy filling on a gingersnap crust. A lighter, no-crack alternative to Thanksgiving pumpkin pie.
How: About 35 to 40 minutes on high, 10-minute natural release, chill at least 4 hours.
4. Chocolate Cheesecake
Melted dark chocolate beaten into the filling for a rich, truffle-like slice. Top with whipped cream or fresh raspberries.
How: About 35 minutes on high, natural release, chill overnight for the cleanest slices.
5. Mini Cheesecake Bites
Silicone egg-bite molds make perfect two-bite cheesecakes for parties. Top each one with a spoonful of fruit sauce or caramel.
How: About 8 to 10 minutes on high, 10-minute natural release, chill 2 hours.
6. Key Lime Cheesecake
Tangy lime filling on a buttery graham crust: all the brightness of key lime pie, in a creamy cheesecake slice.
How: About 35 minutes on high, natural release, chill at least 4 hours.
Cakes and Lava Cakes
7. Chocolate Bundt Cake
A moist, fudgy chocolate cake that stays tender because it bakes in steam. Finish with a quick chocolate glaze.
How: 6-cup Bundt pan covered with foil, about 30 to 35 minutes on high, 10-minute natural release.
8. Lemon Pound Cake
Traditionally baked lemon cakes can turn a little dry; the trapped moisture keeps this one soft. A lemon glaze makes it sing.
How: About 30 to 35 minutes on high in a 7-inch pan or Bundt, natural release.
9. Cherry Dump Cake
Cherry pie filling, dry cake mix and butter, dumped into a pan. Five minutes of work, and lovely with vanilla ice cream.
How: 7-inch pan, about 25 minutes on high, natural release; crisp the top under the broiler if you like.
10. Peach Dump Cake
Canned peaches under a buttery cake-mix crumble. Perfect when peaches are out of season or a can is in the pantry.
How: 7-inch pan, about 25 minutes on high, 10-minute natural release.
11. Strawberry Cake
A soft, pink strawberry cake with chopped berries in the batter. Dense, sweet and great with cream cheese frosting.
How: About 30 minutes on high in a 7-inch pan, covered with foil.
12. Pumpkin Spice Cake
Golden, moist pumpkin cake with cinnamon and nutmeg. We top ours with chocolate ganache or a cream cheese glaze.
How: About 35 minutes on high in a 7-inch pan, natural release.
13. Gingerbread Pudding Cake
A cake layer on top of its own warm molasses sauce. It looks messy, it tastes wonderful, and heavy cream finishes it.
How: About 25 minutes on high, natural release, serve warm.
14. Chocolate Lava Cakes
Individual cakes with a molten center. Fast enough for a weeknight treat, fancy enough for date night.
How: Greased ramekins, about 9 minutes on high, quick release, serve at once.
15. Peanut Butter Molten Cakes
Slightly crisp outside with an oozy peanut butter middle. A treat for anyone who loves a peanut butter cup.
How: Ramekins, about 9 minutes on high, quick release.
16. Carrot Cake
Moist, spiced carrot cake with walnuts and raisins, finished with tangy cream cheese frosting once cool.
How: About 35 to 40 minutes on high in a 7-inch pan, natural release, cool before frosting.
17. Monkey Bread
Biscuit dough pieces rolled in cinnamon sugar and baked in a buttery caramel. Pull-apart and very sticky, in the best way.
How: Bundt pan, about 20 to 25 minutes on high, natural release, flip while warm.
Puddings and Custards
18. Creamy Rice Pudding
Comforting, creamy rice pudding without stirring a pot for 45 minutes. Lovely warm with cinnamon or cold with berries.
How: Rice cooks in about 15 minutes on high; stir in milk and egg on Saute until thick.
19. Arroz con Leche
Simply rice with milk, Latin-American style: cinnamon, vanilla and condensed milk make it extra creamy and sweet.
How: About 15 minutes on high, natural release, then stir in the condensed milk.
20. Bread Pudding
Day-old bread soaked in vanilla custard, with a warm caramel or vanilla sauce poured over at the end.
How: 7-inch dish, about 15 to 20 minutes on high, natural release, until the custard is set.
21. Creme Brulee
Silky vanilla custards that steam to perfection, then get a crackly torched sugar top just before serving.
How: Shallow ramekins, about 6 to 9 minutes on high, natural release, chill, then torch.
22. Flan (Caramel Custard)
A smooth custard on a layer of amber caramel that turns into sauce when you flip it out.
How: Ramekins about 9 minutes or a 7-inch pan about 20 minutes on high, natural release, chill overnight.
23. Tapioca Pudding
Old-fashioned small-pearl tapioca pudding in a fraction of the stovetop time. Creamy, nostalgic and easy.
How: Small pearls about 6 to 8 minutes on high, then stir in egg and milk on Saute.
24. Chocolate Pots de Creme
Little pots of rich, silky chocolate custard. Make them the day before for an easy dinner-party dessert.
How: Ramekins, about 6 minutes on high, natural release, chill 4 hours.
25. Sticky Toffee Pudding
A soft date sponge drenched in warm toffee sauce. The steam keeps the sponge incredibly moist.
How: Pudding basin or ramekins, about 25 to 30 minutes on high, natural release.
26. Kheer (Indian Rice Pudding)
Fragrant rice pudding with cardamom, saffron and pistachios. Delicious warm or chilled.
How: About 10 to 15 minutes on high with Porridge or Pressure Cook, natural release.
Fruit Desserts and Sauces
27. Apple Crisp
Tender cinnamon apples under a buttery oat topping. Pile on vanilla ice cream while it's still warm.
How: About 1 to 2 minutes on high, natural release; toast the topping under the broiler for crunch.
28. Peach Cobbler
Juicy peaches with a soft biscuit topping, ready in a fraction of the oven time.
How: About 10 minutes on high in a 7-inch dish, natural release.
29. Baked Apples
Whole apples stuffed with oats, pecans, raisins and cinnamon until soft and syrupy. Wholesome and cozy.
How: About 3 to 4 minutes on high with a little water or cider, natural release.
30. Cinnamon Poached Pears
Pears poached in spiced apple juice until tender and blushing. Elegant with a spoonful of yogurt or ice cream.
How: About 3 to 5 minutes on high depending on ripeness, natural release.
31. Homemade Applesauce
Smooth or chunky, sweetened or not. Great with granola, pork chops or straight from the jar.
How: About 5 to 8 minutes on high with a splash of water, natural release, then mash.
32. Strawberry Sauce
A quick strawberry sauce for cheesecake, pancakes and ice cream. Keeps well thanks to its sugar.
How: About 1 to 2 minutes on high, then simmer on Saute to thicken.
33. Blueberry Compote
Jammy blueberries with lemon zest. Spoon it over yogurt, waffles or the classic cheesecake above.
How: About 1 to 2 minutes on high, then thicken on Saute with a little cornstarch.
Brownies, Breads and Treats
34. Fudgy Brownies
Oozy, fudgy brownies that never dry out. Cover the pan with foil so condensation can't drip on the batter.
How: 7-inch pan, about 30 to 35 minutes on high, natural release, cool before cutting.
35. Pumpkin Bread
Rich, dense and sweetly spiced pumpkin bread with a gorgeous golden color. Toast leftover slices with butter.
How: Bundt or small loaf pan, about 50 to 55 minutes on high, natural release.
36. Banana Bread
The perfect use for very ripe, spotty bananas. Moist all the way through, with no dry edges.
How: 6-cup Bundt pan, about 50 to 55 minutes on high, natural release.
37. Nutella Bites
Chewy, chocolatey hazelnut bites made in an egg-bite mold. Rich, so a couple goes a long way.
How: About 8 to 10 minutes on high, natural release, cool in the mold.
38. Yeast Donuts
Not made entirely in the pot: the Yogurt setting proofs yeast dough fast, then you fry or bake and glaze.
How: Proof the dough on Yogurt (low) for about 30 to 45 minutes, then cook as usual.
Caramel and Cozy Extras
39. Dulce de Leche
Sweetened condensed milk turns into thick, golden caramel. Spoon it on ice cream, sandwich cookies or a banoffee pie.
How: Sealed glass canning jars on the trivet, about 40 minutes on high, full natural release. Never use an unopened can.
40. Slow-Cooker Hot Chocolate
Rich hot chocolate for a crowd, kept warm in the pot so everyone can ladle a mug.
How: Use the Slow Cook setting on low for about 2 hours, whisking now and then, then Keep Warm.
Instant Pot Dessert Cook Times
These are the starting points I use in a 6-quart pot, all on high pressure. Pan size and filling depth change the time, so follow your recipe and check for doneness.
| Dessert | Pan | Time on high | Release |
|---|---|---|---|
| Cheesecake | 7-inch springform | 35 to 40 min | 10 min natural |
| Lava cakes | Ramekins | 9 min | Quick |
| Creme brulee | Shallow ramekins | 6 to 9 min | Natural |
| Flan | 7-inch pan | About 20 min | Natural |
| Brownies | 7-inch pan | 30 to 35 min | Natural |
| Banana bread | 6-cup Bundt | 50 to 55 min | Natural |
| Rice pudding | Inner pot | About 15 min | 10 min natural |
| Poached pears | Inner pot | 3 to 5 min | Natural |
Common Mistakes
- Too little water: the pot won't come to pressure and may show a burn warning.
- No foil cover: drips of condensation leave soggy craters on top of cakes.
- Quick-releasing cheesecake: the sudden pressure drop can crack or sink it.
- Overfilling the pan: batter rises; keep pans about two-thirds full.
- Pressure-cooking an unopened can: never do it. For dulce de leche, use sealed glass jars.
More Dessert Ideas
Want an oven or no-bake version? Try my no-bake Oreo cheesecake, Nutella brownies or apple crisp without oats. If you also own a multi-cooker, my Ninja Foodi recipes are worth a look, and easy desserts has plenty more ideas.
Frequently Asked Questions
Can you make desserts in an Instant Pot?
Yes. The Instant Pot is great for desserts that like moist, even heat, such as cheesecake, custards, puddings, lava cakes and brownies. Most cook in a pan on the trivet over 1 cup of water.
What size pan fits in an Instant Pot?
A 7-inch springform or cake pan fits a 6-quart Instant Pot, as do a 6-cup Bundt pan and standard 6-ounce ramekins. An 8-quart pot takes an 8-inch pan.
Why did my Instant Pot cheesecake crack or sink?
Usually from overbeating the filling, which adds air, or from a quick release. Mix on low, let the pressure release naturally for 10 minutes and cool the cheesecake gradually before chilling.
Do Instant Pot cakes taste different from baked cakes?
They're softer and moister, more like a steamed cake, and they don't brown on top. For a crisp or golden finish, slide the cake under the broiler for a minute or two.
Will my desserts smell like savory food?
The sealing ring can hold onto garlic and spice smells. Many cooks keep a second sealing ring just for desserts, and washing the ring well after savory cooking helps.
