Instructions

• Start by prepping your pressure cooker with about a cup of water inside and set your trivet or a heatproof rack to keep the baking pan off the bottom. You want steam, not soggy bottoms.
• Next, mix your chocolate cookie dough. Cream the softened butter with the sugars until it’s light and fluffy — this takes a few minutes, so be patient. Beat in the egg and vanilla until smooth.
• Whisk together your flour, cocoa powder, baking soda, and salt in a separate bowl. Slowly add these dry bits to your wet mix, folding gently till it just comes together. Stir in the milk so the dough isn’t too dry, it should be thick but scoopable.
• For the peanut butter dough, do the same — cream butter and sugars, add egg and vanilla. Then mix in peanut butter till smooth. Whisk your dry ingredients and fold ‘em into the wet dough. Add chocolate chips last to both doughs.
• Now comes the fun part: grab a loaf pan or a 7-inch springform pan that fits your cooker. Spread the chocolate dough first, then dollop peanut butter dough on top. Use a knife or skewer to give a few swirls — don’t overdo it or you’ll lose those pretty patterns.
• Cover the pan tightly with foil, set it on the trivet inside the cooker, and seal the lid. Set it to high pressure, watch for that float valve to pop up, then cook for about 25 minutes.
• You'll want a natural release for 10 mins, then quick release to finish. Let it cool a bit before you slice.