Instant Pot Chocolate Chip Mini Muffins

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recipe by Casey Thaler

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

These delectable chocolate chip mini muffins are an all-time favorite. Simple to make and delicious. Try sprinkling some cinnamon into the mix for a slightly different flavor profile.

Inspired by:

recipe updated Feb 4, 2020


  • Water icon
    1 cup (about 240 g)
  • Almond flour icon
    Almond flour
    1 cup (about 103.2 g)
  • Baking soda icon
    Baking soda
    ½ tsp (about 2.33 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Egg icon
    2 (about 100 g)
  • Salted butter icon
    Salted butter
    2 tbsp (about 28.8 g)
  • Vanilla extract icon
    Vanilla extract
    1 tbsp (about 13.2 g)
  • Powdered erythritol icon
    Powdered erythritol
    ½ cup (about 120 g)
  • Sugar-free chocolate chips icon
    Sugar-free chocolate chips
    ¾ cup (about 180 g)


  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Medium bowl
  • kCook icon Mini muffin pan - 6-hole
  • kCook icon Inner pot

Step preview

  1. Add water to the inner pot
  2. Place a clean rack in the inner pot
  3. Grease a clean mini muffin pan
  4. Add almond flour, baking soda, salt, egg, salted butter, vanilla extract, powdered erythritol and sugar-free chocolate chips to a clean medium bowl
  5. Mix thoroughly until combined
  6. Transfer batter to mini muffin pan
  7. Using a sling if desired, place the pan onto the rack and cover loosely with foil
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 20 min
  10. Natural release - 10 min
  11. Release pressure -
  12. Let cool
  13. Serve and enjoy!
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