Banana Nut Chocolate Chip Bread – Instant Pot Recipe

So you know by now that I love using my Instant Pot.  I took my regular Banana Nut Chocolate Chip Bread that I baked in the oven and decided to give it a go in my Instant Pot. Talk about some moist bread!  No fear – if you don’t want to use your Instant Pot, the recipe for using your oven is here.

In all reality making this banana bread in your Instant Pot really won’t save much time because it still is in the pot for about 60 minutes. That’s a lot, right? But what I want you to see is that the bread is incredibly moist and you won’t be upset that you turned your pot on to make this dessert/breakfast bread.

Let’s talk first about pans.  If you have a 5-6 qt Instant Pot  you’ll need to get a 6-7″ pan. I have the two shown below that I own and I love.  For this particular recipe

Fat Daddio’s Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch

Fat Daddio’s Anodized Aluminum Round Cake Pan, 7-Inch x 3-Inch

Make sure you have the right sized pan before even starting.  If not, you’re in luck though because you’ll just bake it in the oven.

Anything that looks like it can become a mess, she totally enjoys. The more I can have her help in the kitchen, the more I know that she’s not coloring on the doors and walls.  YES…she’s started coloring on things that she shouldn’t. (I know, this too shall pass.)

I like to cover my bread with foil but if you don’t want you, you don’t have to.  If you choose not to, reduce cooking time by about 5 minutes.

Place 1 cup of water at the bottom of the inner pot. I like to put the pan on the trivet while outside of the pot and lower in that way.  I find the batter stays in place better and it’s just easier.

Make sure you pin this to your Instant Pot board.

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Banana Nut Chocolate Chip Bread - Instant Pot Recipe
  1. In stand mixer or hand mixer, mix together butter and sugar until well combined. Add in vanilla and eggs and mix.
  2. In separate bowl combine the dry ingredients (flour salt and baking soda)
  3. Smash together ripened bananas with milk.
  4. With mixer on low, alternate adding the flour mixture and banana mixture until well combined. When combined, add in chopped walnuts.
  5. Stir in chocolate chips with a spoon.
  6. Pour batter into greased pan (that will fit inside the Instant Pot) and lightly cover with foil.
  7. Place 1 cup of water in the bottom of the pot. Place foil covered pan on top of the trivet and lower into the pot.
  8. Close and lock the lid and seal valve. Press manual or pressure cook and adjust time to 60 minutes. When timer goes off allow for a 10-12 minute. Open lid and carefully remove trivet with pan and remove foil
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