Description

Instant Pot Muffins are soft, moist, and perfectly fluffy muffins made easily using the steam pressure cooking method instead of baking in an oven. Ideal for small batches or when you want to avoid heating your kitchen, these muffins cook evenly and remain tender with a delightful texture. They are perfect for breakfast, snacks, or lunchboxes and can be customized with various add-ins like chocolate chips, blueberries, or nuts.

Ingredients

Main Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract

Optional Add-Ins

Chocolate chips
Blueberries
Chopped nuts
Cinnamon sugar

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Instructions

Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil or melted butter, egg, and vanilla extract until the mixture is smooth and uniform.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently mix just until combined. Avoid overmixing to keep the muffins tender.
Add Optional Ingredients: Carefully fold in your desired add-ins such as chocolate chips, blueberries, chopped nuts, or cinnamon sugar to personalize your muffins.
Prepare Muffin Cups: Line silicone muffin cups and evenly divide the batter among them, filling each cup about three-quarters full to allow room for rising.
Prepare Instant Pot: Pour 1 cup of water into the Instant Pot inner liner and place the trivet inside to elevate the muffin cups above the water.
Cook Muffins: Arrange the filled silicone muffin cups on the trivet in the Instant Pot. Secure the lid and set the valve to sealing. Cook on High Pressure for 12 minutes.
Release Pressure: Allow a natural pressure release for 10 minutes, then carefully turn the valve to release any remaining pressure before opening the lid.
Cool and Serve: Carefully remove the muffin cups from the Instant Pot and let the muffins cool slightly before serving or storing.

Notes

Silicone muffin cups are recommended for pressure cooking to support the batter and prevent sticking.
Do not use paper liners alone, as they lack the structure needed inside the Instant Pot.
If making larger muffins, add a few extra minutes to the cooking time to ensure they are fully cooked.
Store muffins at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Instant Pot
Cuisine: American