When you think that the Instant Pot cannot get any better, I discover that it satisfies my sweet tooth too. My heart is happy while my waistline not so much. All in all, it is definitely worth it.

After living in South Florida for 15 years, key lime pie is a must have dessert for any party or celebration. It’s super easy to make, it requires just a few ingredients, and it’s delicious without being overly sweet. If you’re into tangier flavors, then this pie is a winner.

Instant Pot Key Lime Pie
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This tart and creamy Instant Pot Key Lime Pie is made in minutes right in your pressure cooker. The perfect dessert for any occasion.

Course: Dessert
Cuisine: American


For Crust
1 cup graham crackers or vanilla cookies
4 tablespoons unsalted butter melted
For Key Lime Filling
3 egg yolks large
2/3 cup key lime juice (approx 8-9 key limes)
1 tablespoon key lime zest (approx) 2-3 key limes
1 (14 oz) can sweetened condensed milk
2 tablespoons sugar (omit if you like it super tangy)
Topping (optional)
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon key lime zest for garnish optional


Spray a 7" springform pan with nonstick spray
ground the crackers in the food processor
In a bowl, mix the graham cracker crumbs with the melted butter
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks tun pale yellow and thicken (about 2-3 minutes)
Add the condensed milk and keep mixing. Add the key lime juice and zest. Mix until combined
Pour this mixture on top of the prepared crust
Cover the springform pan with aluminum foil
Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
Pour 1 cup of water in the instant pot. Place trivet on top
Put the sling in and place the pie on top. Cover with lid and lock in place
Cook on manual high pressure for 15 minutes (15 MHP)
Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
Refrigerate for 3-4 hours or until set
For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest

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