Are you a chocolate lover? Do you have a sweet tooth? Instant Pot Chocolate Pudding is creamy, fudgy and effortlessly PERFECT made in your pressure cooker! Homemade pudding is such a decadent dessert and will wake your taste buds up!
Original post: June 2019 | Updated: April 2021
Why This Recipe Works
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 its 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 fudgy-ness, the flavor.. and made with just a few simple ingredients! After it was ready, 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. My boys believed it was a pan of old ground beef. I got the entire pan allll to myself. Not a single morsel went to waste. There you go, friends, the perfect endorsement: Such a perfect dessert that it turns me into a liar.
Recipe Ingredients
Egg yolks – Separate the egg whites from the yolks over a sink or separate bowl to avoid unnecessary parts from falling into the bowl.
Brown sugar – Dark brown sugar tastes best in this pudding, but light brown can be used, as well.
Cocoa powder – Regular or dark cocoa powder can be used.
Bittersweet chocolate – Purchase bittersweet baking chocolate and chop it just before adding it to the recipe for the freshest taste.
Heavy whipping cream – For best results, do not replace the heavy cream with half and half or any other variety of milk.
How To Make Instant Pot Chocolate Pudding
Step 1
In a large bowl, whisk the large egg yolks, brown sugar, cocoa, vanilla extract and salt. Whisk until combined and set aside.
Place chopped chocolate in a small bowl. Heat the whipping cream in a saucepan over medium-high heat (or microwave for 1 1/2 minutes in a microwave-safe bowl) 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 cake 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.
Secure the Instant Pot lid 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, do a 5-minute natural release, then a quick release to release remaining pressure. 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.
Recipe Notes
- Store in an airtight container in the fridge (or covered tightly with aluminum foil or plastic wrap) for up to 5 days (it will not last this long!).
- This pudding tastes AMAZING the next day, so don’t be afraid to store leftovers and enjoy the following day.
- Dark chocolate or milk chocolate chips can be used in place of baking chocolate.
- If serving this pudding to guests, spoon into small ceramic ramekin dishes or custard cups to dress it up.
- Make sure the pan you are placing into the inner pot of the pressure cooker FITS before starting the recipe.
Why Does it Take My Pressure Cooker So Long to Pressurize
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.
FAQ About Pudding
Pudding freezes fairly well, so if you find yourself with excess allow it to cool to room temperature. Transfer to an airtight container and freeze for up to 3 months.
Chocolate pudding contains a hefty amount of calories and sugar, making it a rather unhealthy indulgence. Enjoy in moderation!
Thicken pudding using a cornstarch slurry if it is too thin or you’d just like a creamier pudding. Mix equal parts cornstarch and water. Heat the pudding over medium heat on the stove and whisk in the cornstarch slurry until you have achieved the right texture.
The difference between mousse and pudding: Pudding has a much denser consistency than mousse. Mousse gets its lighter, airy texture from whipped egg whites being folded into the mixture.
Pudding stays fresh when stored in an airtight container in the refrigerator for up to 5 days.
Best Instant Pot Recipes
- Pressure Cooker Cake
- Cherry Cheesecake
- Instant Pot Dump Cake
- Hot Chocolate Made in the Instant Pot
- Apple Crisp
- Instant Pot Berry Crisp
More Delicious Recipes
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Instant Pot Chocolate Pudding Recipe
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.
Notes
- Store in an airtight container in the fridge (or covered tightly with aluminum foil or plastic wrap) for up to 5 days (it will not last this long!).
- This pudding tastes AMAZING the next day, so don’t be afraid to store leftovers and enjoy the following day.
- Dark chocolate or milk chocolate chips can be used in place of baking chocolate.
- If serving this pudding to guests, spoon into small ceramic ramekin dishes or custard cups to dress it up.
- Make sure the pan you are placing into the inner pot of the pressure cooker FITS before starting the recipe.
I love this recipe. It’s so mousse-y and simply amazing.
I make it once every 2 months. I’d make it every week but my hips can’t afford it! 🙂
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?