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Pressure Cooker Peanut Butter Blondies

Servings 16 Servings


Peanut Butter Blondies

  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1/3 C powdered peanut butter
  • 1/2 C butter softened (plus more for buttering pan)
  • 1 egg room temp
  • 1/2 tsp salt
  • 1 C flour
  • 1 C regular oats not quick
  • 1/2 tsp baking soda
  • 1 1/2 C water for the pressure cooker pot


  • 1/3 C peanut butter crunchy or smooth
  • 1/4 milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 C powdered sugar


  • I have tested this recipe with the specific ingredients listed above. Substitutions may change the cooking time needed or the end result.



  • Lightly butter the sides of a 9-inch spring form pan. *
  • Cut out a round of parchment paper fit it into the bottom of the pan.
  • In a bowl, cream together the sugars, powdered peanut butter, butter, egg and salt.
  • Fold in the flour, oats, baking soda and mix until everything is incorporated.
  • Press the mixture into the pan evenly.
  • Cover the top of the spring form pan with a dry paper towel.
  • Seal the pan with a piece of aluminum foil.
  • Pour the water into the bottom of the pressure cooker pot.
  • Make a foil sling to lift the pan in and out of the pressure cooker.
  • Place the pan on the trivet and lower into the pot with the foil sling.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam vent to sealing.
  • Press the manual button and adjust the time for 25 minutes.
  • When the timer has counted down, carefully release the steam.
  • Use the foil sling and two towels to lift the blondies out of the pot.
  • Allow to cool for 10 to 15 minutes.
  • Release the lever on the spring form pan and remove.
  • Place a plate on top of the blondies and invert.
  • Remove the parchment paper.
  • Allow to cool completely before icing with the frosting.


  • Cream together the peanut butter, milk and vanilla. Mix in the powdered sugar until the frosting is desired consistency.
  • Smooth over blondies when they are cooled.


* 10/2/16 Updated Note: Originally, this recipe was created using a 9-inch spring form pan, which fits comfortably in the Instant Pot IPDUO 80.
After making the recipe again in a 7 inch pan, I found that you will need to adjust the pressure cooking time for this size, as the thickness of the "blondies" increases. Total pressure cooking time should be 30 minutes and steam release method should be NPR for 10 minutes.
Using powdered peanut butter keeps the batter in the blondies from being to heavy and wet. You can find this in your local grocery store in the peanut butter and jelly isle or the baking isle.
As an alternative method for this recipe, you can replace the powdered peanut butter with regular peanut butter or chunky and bake them in the oven at 350 degrees F. for 17 to 22 minutes until golden brown.
Recipe by: Connie Murray @Happybellyfoodie.com