Chocolate Peanut Butter Cake in Pressure Cooker sounds like heaven. Add in the ease of making it in a pressure cooker, and you have what may be my all-time favorite dessert! This is super easy, and even has a simple icing recipe that you will adore. Plus, it’s a bit healthier and packed with nutrients. Seriously, this is a great recipe!
A few years ago, I found this amazing secret to a healthier and moister cake. It involves using a cake mix and a can of pumpkin. It’s really popular with those looking to cut out fats and calories in their diet, and for those parents wanting to sneak some healthy foods into your kid’s diets. When I got my Instant Pot, I decided to test it out in there as an easy option for making a cake without turning the oven on. The result was amazing!
Chocolate Peanut Butter Cake in Pressure Cooker
Ingredients for Chocolate Peanut Butter Cake:
1 Chocolate Cake Mix (I prefer Devil’s Food or German Chocolate but basic will work)
1 10-12oz can 100% Pure Pumpkin
1/2 cup Peanut Butter
1 cup Water
Ingredients for Icing:
1 8oz container Whipped Topping
1/8 cup Peanut Butter
1 package chocolate pudding
Directions for Chocolate Peanut Butter Cake:
Spray an 8″ springform pan with non-stick cooking spray and set aside. Then in a large mixing bowl, combine cake mix, pumpkin, peanut butter, and water.
Place 1 cup water in the bottom of Instant Pot. Pour the batter into a springform pan. Create a sling using aluminum foil (this tutorial is great) and place your springform pan into the Instant Pot using the sling to make it easy to remove after cooking.
Place the lid on the Instant Pot and set to seal. Cook on Manual High Pressure for 30 minutes, allow to Natural Release for 15 minutes, then release remaining pressure.
Remove from the Instant Pot and allow to cool completely before icing.
Directions for making Icing:
In a large bowl, mix together dry chocolate pudding mix and peanut butter. Gently fold in the whipped topping. Using a piping bag and tip of choice, pipe icing onto the top of cake or spread it on with a spatula!
Happy Cooking!
Josie
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Chocolate Peanut Butter Cake in Pressure Cooker
- Total Time: 23 minutes
Ingredients
- 1 Chocolate Cake Mix (I prefer Devil’s Food or German Chocolate but basic will work)
- 1 10-12oz can 100% Pure Pumpkin
- 1/2 cup Peanut Butter
- 1 cup Water
- Ingredients for Icing:
- 1 8oz container Whipped Topping
- 1/8 cup Peanut Butter
- 1 package chocolate pudding
Instructions
- Spray an 8″ springform pan with non-stick cooking spray and set aside.
- In large mixing bowl, combine cake mix, pumpkin, peanut butter, and water.
- Pour batter into the springform pan.
- Place 1 cup water in the bottom of Instant Pot.
- Create a sling using aluminum foil (this tutorial is great) and place your springform pan into the Instant Pot using the sling to make it easy to remove after cooking.
- Place lid on the Instant Pot and set to seal.
- Cook on Manual High pressure for 30 minutes. Allow to Natural Release for 15 minutes, then release remaining pressure.
- Remove from Instant Pot and allow to cool completely before icing.
- Directions for making Icing:
- In a large bowl, mix together dry chocolate pudding mix and peanut butter.
- Gently fold in the whipped topping.
- Using a piping bag and tip of choice, pipe icing onto the top of cake.
- Prep Time: 8
- Cook Time: 15
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Keywords: Chocolate Peanut, Butter Cake, pressure cooker, instant pot, pressure cooker, chocolate, peanut butter cake
Not only is this chocolate peanut butter cake recipe delicious and super moist, it is a great option for when you need an easy recipe for dinner. Using your Instant Pot for a delicious dessert is a perfect reason to make a cake for friends and family. The best part of this recipe? Nobody will realize it has pumpkin as one of the core ingredients!
More Instant Pot Recipes:
Instant Pot Mango Pineapple Chicken
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