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+ servings
two bowls of chocolate pudding with a plate containing shaved chocolate
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5 from 5 votes

Instant Pot chocolate pudding

My Instant Pot chocolate pudding is a fool-proof, make ahead Valentine's Day dessert with a decadent, intense chocolate flavor that will satisfy the chocolate lovers.
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Author: Vy Tran


  • 8x2 inch ramekin


  • 2 cups heavy cream
  • 8 oz semisweet chocolate
  • 4 large egg yolks
  • 1/4 cup brown sugar
  • 1/2 tbsp vanilla extract
  • 1/8 tsp salt
  • 1/2 cup creme fraiche for serving
  • shaved chocolate for serving


  • In a heavy saucepan over medium heat, bring the heavy cream to a gentle simmer. Remove the saucepan from the heat and whisk in the chocolate until it is completely melted.
  • In a large bowl, whisk together the egg yolks, sugar, vanilla, and salt. While whisking constantly, slowly pour the hot chocolate mixture into the eggs to temper the egg yolks.
  • Strain the chocolate egg mixture through a fine mesh sieve into a large bowl. 
  • Pour the pudding mixture into a 8x2 inch ramekin and cover tightly with aluminum foil.
  • Pour 1 1/2 cups of water into the Instant Pot. Set the ramekin on the Instant Pot steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.
  • Lock the lid and Pressure Cook on high pressure for 18 minutes. Let the pressure release naturally for 15 minutes.
  • Open the lid and carefully remove the ramekin from the pot. Remove the foil and let the chocolate pudding cool to room temperature.
  • Cover the chocolate pudding with plastic wrap and refrigerate for at least 4 hours.
  • About 10 minutes prior to serving, remove the chocolate pudding from the refrigerator and uncover. Dollop with creme fraiche and shaved chocolate and serve immediately.


To make individual chocolate puddings, divide the pudding mixture among six 6-ounce ramekins and cover each with aluminum foil. Insert a steamer rack into your Instant Pot and add 1 1/2 cups water. Lower 3 ramekins onto the rack. Cook on low for 5 minutes. Let the pressure release naturally for 10 minutes. Then release the remaining pressure manually. Using oven mitts, carefully remove the cups and uncover to let the steam to escape. Add another 1/2 cup of water into the Instant Pot. Repeat with the remaining 3 cups. Let the puddings cool to room temperature before refrigerating for 4 hours.