Make creamy, fudgy chocolate pudding effortlessly and PERFECTLY in your Instant Pot! This rich, decadent treat will bring you back to childhood. Skip the box mix! Pudding is so much better homemade.
When I first started using my Instant Pot, after the full year that it acted as my pantry step stool (the shame!), I had no idea that it was capable of creating such delicious desserts. Soups and sauces and meats were expected, but cheesecake, cake and pudding? Not expected. And every time I attempt pressure cooking a dessert, it turns out far more delicious than it’s traditionally made counterpart.
My first bite of this decadent Instant Pot Chocolate Pudding was a memorable one. It blew my mind! The creaminess and dreaminess. The smoothness. The fudginess. The flavor! I promptly put it on the top shelf of the fridge and claimed it as my own. I did not tell a single soul about its existence and in fact LIED about it. I told my boys it was a pan of old ground beef and to just please leave it alone. They did, thankfully, and I got the entire pan allll to myself. Not a single morsel went to waste.
WATCH THIS QUICK VIDEO TO SEE HOW EASY IT IS TO MAKE CHOCOLATE PUDDING IN YOUR INSTANT POT!
HOW TO MAKE CHOCOLATE PUDDING IN AN INSTANT POT
STEP 1
In a large bowl, whisk egg yolks, brown sugar, cocoa, vanilla and salt. Whisk until combined and set aside.
Place chopped chocolate in a medium bowl. Heat the whipping cream in a saucepan over medium-high heat (or microwave for 1 1/2 minutes) until frothy and remove from heat. Pour over the chocolate and let sit for 5 minutes. Whisk until smooth. Add the egg mixture and whisk until combined and smooth.
STEP 2
Pour the pudding mixture into a round 6- or 7-inch pan or soufflé dish and cover with foil. Pour 1 1/2 cups water into the Instant Pot. Place pan on trivet and lower into Instant Pot.
Place the cover on the pot and set timer to 20 minutes on low pressure (use the pressure cook setting). It will take the Instant Pot around 7 minutes to build up pressure before it begins cooking.
STEP 3
When cooking time is done, let the pressure release naturally for 5 minutes and do a Quick Release. Let the float valve drop and remove the cover.
Carefully remove the trivet and pan from the pot. Remove foil and stir pudding. Cover with foil again and refrigerate for a minimum of 2 hours before serving. Serve with whipped cream and chocolate shavings, if desired.
WHAT IS THE DIFFERENCE BETWEEN CHOCOLATE MOUSSE AND CHOCOLATE PUDDING?
Pudding has a much denser consistency than mousse. Mousse gets its lighter, airy texture from whipped egg whites being folded into the mixture.
HOW LONG CAN YOU KEEP CHOCOLATE PUDDING IN THE FRIDGE?
Store this pudding covered in the refrigerator for up to 5 days.
OTHER NOSTALGIC DESSERTS TO ENJOY
I love desserts that make me nostalgic for childhood. Here are some other sweet options to add to your to-make list!
WHY DOES IT TAKE MY INSTANT POT SO LONG TO HEAT UP?
The time leading up to actual cook time may seem long and even confusing (“What is going ON in there?!”), but it’s an important part of the process! The Instant Pot is working on building up the appropriate amount of pressure that it will be cooking the food at. It handles liquids and solids differently and also fresh and frozen differently, so the time can vary. Most recipes take between 10 and 25 minutes to build up pressure.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can act as a slow cooker, saute pan, steamer, rice maker, yogurt maker and pressure cooker. It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
HOW TO CLEAN AN INSTANT POT
Keep your Instant Pot shiny, clean and scent-free by following these simple steps:
EXTERIOR – Use a clean, damp cloth to wipe down any grease or gunk on the outside of the Instant Pot. Use a brush or the edge of a clean cloth to reach inside the rim to remove food that may have gotten stuck in the grooves. The exterior “housing” should never ever be immersed in liquid or run underwater.
INNER POT – The stainless steel inner pot can be hand-washed OR run through a dishwasher. See below tips for deep cleaning when needed.
COVER – The inside of the IP cover can usually just be wiped down with a clean cloth after use. If there is food stuck to the inside of the cover, remove the sealing ring and run the cover under hot water and scrub with a brush or cloth.
SEALING RING – The sealing ring can be easily removed from the Instant Pot and hand-washed with warm, soapy water OR run through a dishwasher when needed.
TRIVET – The trivet that is inserted into the Instant Pot can be scrubbed with a brush, hand-washed with warm, soapy water or run through a dishwasher.
DEEP CLEAN – If the inner pot starts to show signs that it needs a deep cleaning (cloudiness or discoloration), pour either 2 cups of white vinegar OR 2 cups of water plus 1 tablespoon of lemon juice into the pot. Place the cover on the pot and set to STEAM for 3 minutes. Let the pressure release naturally and remove the cover. Remove sealing ring and inner pot and allow to air dry.
Instant Pot Chocolate Pudding
Equipment
- Instant Pot
Ingredients
- 4 egg yolks beaten
- 1/2 cup dark brown sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 6 oz bittersweet chocolate chopped
- 1 pint heavy whipping cream
- whipped cream and chocolate shavings for topping
Instructions
- In a large bowl, combine the egg yolks, brown sugar, cocoa, vanilla and salt. Whisk until combined and set aside.
- Place chopped chocolate in a medium bowl. Heat the whipping cream in a saucepan over medium-high heat (or microwave for 1 1/2 minutes) until frothy and remove from heat. Pour over the chocolate and let sit for 5 minutes. Whisk until smooth. Add the egg mixture and whisk until combined and smooth.
- Pour the mixture into a round 6- or 7-inch pan and cover with foil. Pour 1 1/2 cups water into the Instant Pot. Place pan on trivet and lower into Instant Pot.
- Place the cover on the pot and set timer to 20 minutes on low pressure (pressure cook setting). It will take the IP around 7 minutes to build up pressure before it begins cooking.
- When cooking time is done, let the pressure release naturally for 5 minutes and do a Quick Release. Let the float valve drop and remove the cover.
- Stir pudding, cover with foil and refrigerate for a minimum of 2 hours before serving. Serve with whipped cream and chocolate shavings, if desired.
My IP Lux model does not have a low pressure option. Would this work on high pressure as written or would I use less time? Would the amount of time change if I used a thicker PIP?