Instant Pot: Turtle Brownie Pudding

I had a craving for something chocolatey, gooey and sinful... don't we all at some point? When I saw Ina Garten make the following recipe on her show, Barefoot Contessa, I knew I had to make it. With only a few basic ingredients from a well stocked pantry, I would be an hour away from chocolate decadence. To make it even more enticing, I drizzled some caramel sauce and sprinkled some toasted pecans over this bowl of deliciousness.

Now this is not your 'pick up and devour' type of brownie. It's definitely more of a pudding where you'll want to dish this up with a spoon. When it pressure cooks, the top will have a slight crust to it, similar to a standard brownie recipe, however when serving it up, you'll notice that the texture is like a thick chocolate soup consistency. Don't let it mess with your mind and think it's not done... because that's the way it should be! If you're skeeved out by the runny texture, you can always pressure cook it a little longer to firm up a bit (which I did myself).

Turtle Brownie Pudding
recipe adapted from Ina Garten

1/2 pound (2 sticks) unsalted butter, melted & cooled plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving
Caramel sauce, for garnish
1/4 cup toasted pecans, for garnish

In your Instant Pot:

Plug in the IP with insert set in place.

Place the trivet into the bottom of IP and add 1 cup of water.

Lightly butter a 2-quart round baking dish that fits inside your IP.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.

Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, and the cocoa powder and flour mixture. Mix only until combined.

With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish.

Place dish on top of trivet inside the IP, cover with foil or silicone cover.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stick a cake tester 2 inches from the side and it will come out 3/4 clean. The center will appear very under-cooked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream, drizzle with caramel sauce and sprinkle with toasted pecans.