Go Back
–+ servings

Instant Pot Chocolate Pudding

This Instant Pot Chocolate Pudding is ultra creamy, rich and deeply chocolatey with a smooth homemade texture that feels surprisingly luxurious for how easy it is to make. No stovetop babysitting or complicated steps required.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 2 hours 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 550kcal
Author: Megan Porta

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.

Video

Notes

  • Chill for at least 2 hours before serving for the thickest, creamiest texture.
  • The pudding becomes even richer and fudgier after chilling overnight.
  • Dark chocolate or milk chocolate chips can be used in place of baking chocolate.
  • Make sure your pan fits inside the Instant Pot before starting the recipe.
  • Store tightly covered in the refrigerator for up to 5 days.

Nutrition

Calories: 550kcal | Carbohydrates: 37g | Protein: 6g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 240mg | Sodium: 141mg | Potassium: 283mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1346IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!