For New Year’s Eve, I wanted to share a simple yet decadent recipe with you. Instant Pot Chocolate Pot De Creme is a deliciously simple yet exotic dish that is sure to impress your guests. Pot De Crème is a fancy French term for pudding. And trust me when I tell you this is not your average instant pudding!

You will stagger your ramekins in your IP when you go to cook them. My 8 Qt IP will hold all 6 ramekins to make one full recipe for Instant Pot Chocolate Pot De Creme. This is the Instant Pot that I use myself. I have been super pleased with how easy it has been to operate and how many different functions it has. I am also all starry-eyed over my new ramekins. They are so simple I can use them for any holiday.

You will need to chill your Chocolate Pot De Crème in the refrigerator for at least 6 hours, preferably overnight.

Whip up some homemade whipped cream to top off your Instant Pot Chocolate Pot De Creme and add a fresh raspberry. The presentation is so beautiful, yet the preparation is so simple! I call that combination Perfect!

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5 from 1 vote

Instant Pot Chocolate Pot De Creme

A simple, yet decadent chocolate dessert sure to impress your guests!

Course Dessert

Cuisine French

Keyword Chocolate, Dessert, Instant Pot

Total Time 1

Servings 6

Equipment

Pressure cooker
Ramekins

Ingredients

1 1/2 cups heavy cream
½ cup whole milk
6 oz bittersweet chocolate between 60-65% cacao
4 egg yolks
1 large egg
½ cup sugar
1 tsp vanilla extract
1/8 tsp salt
Whipped cream for serving

Instructions

In a saucepan, bring cream and milk to a simmer. Remove from heat and whisk in chocolate until it is smooth and melted.
In a separate large bowl. Whisk together egg yolks, whole egg, sugar, vanilla, and salt. Whisking constantly, slowly add the chocolate mixture to the egg mixture. Strain through fine mesh strainer into large measuring cup or bowl. This mixture can be made up to 2 days ahead and stored, covered in the refrigerator.
Divide the mixture between six 4-6 oz ramekins. Cover each with foil.
Insert trivet into Instant Pot and add 1 ½ cups of water. Stack ramekins on the trivet.
Cook on low pressure for 18 minutes. Let the pressure naturally release for 5 minutes, and then release the remaining pressure manually.
Remove the cooked puddings with oven mitts. Remove the foil covers and allow them to cool to room temperature. Once they are cooled to room temperature, cover with plastic wrap and refrigerate for at least 6 hours or up to 3 days.
To serve, top with whipped cream.