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These Instant Pot chocolate pots de créme are rich, creamy, and chocolatey, and they are surprisingly easy to prepare and bake in the Instant Pot.
If you’re craving an elegant dessert that doesn’t require the oven, these Instant Pot chocolate pots de crème are an excellent choice. Made with just a few simple ingredients, this classic French custard turns out ultra-creamy and deeply chocolatey with very little effort. The Instant Pot delivers consistent, gentle heat, making it ideal for delicate custards like these. Once chilled, they’re topped with whipped cream and chocolate curls for a beautiful and indulgent finish.
What You’ll Like About This Dish
Rich and silky. Bittersweet chocolate and half-and-half create a perfectly smooth custard.
Effortless Instant Pot method. Gentle, even heat guarantees a flawless set.
Simple ingredients. Just chocolate, cream, eggs, vanilla, and sugar.
Elegant presentation. Served in small ramekins with whipped cream and curls.
Ingredient Notes
- Bittersweet or semisweet chocolate – Use a good-quality bar or chips for the best flavor and meltability.
- Half-and-half – Provides richness without making the custard too heavy.
- Egg yolks – The base of any pots de crème, giving the custard its creaminess.
- Vanilla – Deepens the chocolate flavor.
- Heavy cream – For the topping; whip to soft or firm peaks depending on your preference.
- Sugar – Lightly sweetens both the custard and the whipped cream.
Steps to Make Instant Pot Chocolate Pots de Créme
- Add water to the Instant Pot and set up a trivet or sling for the ramekins.
- Melt the chocolate by pouring hot half-and-half over it, then whisk until smooth.
- Stir in the sugar, vanilla, and salt.
- Whisk the egg yolks into the warm chocolate mixture until blended.
- Divide the mixture among the ramekins and cover tightly with foil.
- Arrange the ramekins in the Instant Pot, stacking carefully if needed.
- Pressure cook until just set, followed by a natural release.
- Cool the custards, then refrigerate until chilled.
- Whip the cream with sugar and vanilla and spoon onto each serving.
Tips
- Cover each ramekin tightly with foil to prevent steam from dripping into the custard.
- Layer ramekins carefully—keep them level to avoid spilling.
- If the custard seems slightly jiggly in the center after cooking, it will finish setting as it cools.
- Use room-temperature egg yolks for easier blending.
- Chill at least 2 hours for the best texture and flavor.
Recipe Variations
- Mocha pots de crème. Add 1 teaspoon instant espresso powder to the hot half-and-half.
- Orange-scented version. Add a bit of orange zest or a splash of orange liqueur.
- Peppermint chocolate. Stir in a drop of peppermint extract for a holiday twist.
- Milk chocolate version. Swap bittersweet for milk chocolate and reduce the sugar slightly.
Serving Suggestions
- Serve with whipped cream and chocolate curls or shavings.
- Pair with fresh berries for a bright contrast.
- Add a sprinkle of flaky sea salt for a salted-chocolate finish.
- Garnish with cocoa powder or a drizzle of chocolate syrup.
How to Store
Refrigerate: Cover each ramekin and refrigerate for up to 4 days. Add whipped cream just before serving.
Freeze: Freezing is not recommended, as the custard can separate once thawed.
Reheat: Pots de crème should not be reheated. Serve chilled or slightly cool.
Instant Pot Chocolate Pots de Crème
Ingredients
- 1 cup water, for the pot
- 3 ounces bittersweet chocolate, or semisweet
- 1 ½ cups half-and-half
- 2 ½ tbsp sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- Pinch salt
For the Whipped Cream
- ½ cup heavy whipping cream
- 1 tbsp sugar , or powdered sugar
- ¼ tsp vanilla extract
- Garnish: chopped chocolate or chocolate curls
Recommended Equipment
Instructions
- Prepare the Instant Pot: Add 1 cup of water to the Instant Pot inner pot. Place a baking sling or trivet with handles in the pot. Or place a trivet in the pot and fashion a sling with a sheet of foil.1 cup water (for the pot)
- Prepare the Custard Mixture: Break the chocolate up and put it in a medium bowl. Add the half-and-half to a saucepan and heat until it begins to simmer. Pour the hot half-and-half over the chocolate and stir until the chocolate has melted. Add the sugar, 1 teaspoon of vanilla, and a pinch of salt. Whisk the egg yolks into the chocolate mixture.3 ounces bittersweet chocolate (or semisweet) | 1 1/2 cups half-and-half | 2 1/2 tbsp sugar | 1 tsp vanilla extract | 3 large egg yolks | Pinch salt
- Fill the Ramekins: Pour the chocolate mixture into four 5-ounce ramekins. Cover the ramekins tightly with foil and carefully (don't tip them) place them on the trivet, layering if necessary.
- Pressure Cook: Lock the Instant Pot lid in place and make sure the steam release vent is in the sealing position. Select the pressure cook or manual setting, set it to high pressure, and program the time for 7 minutes. When the time is up, let the pressure release naturally for 10 minutes and then carefully release the remaining pressure. Remove the pots de crème to a rack to cool. Refrigerate for at least 1 to 2 hours for best set and texture.
- Whip the Cream: Meanwhile, put the whipping cream in a medium bowl. Using an electric mixer, beat the whipping cream until soft peaks form. Add the sugar and 1/4 teaspoon of vanilla and continue beating to firm peaks.1/2 cup heavy whipping cream | 1 tbsp sugar (or powdered sugar) | 1/4 tsp vanilla extract
- Serve: Top the pots de crème with freshly whipped cream and sprinkle with chopped chocolate or chocolate curls.Garnish: chopped chocolate or chocolate curls
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
