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.
The pot de créme (pronounced POH-də-KREM) is a French custard or pudding that dates back to the 1700s. These Instant Pot chocolate pots de créme couldn’t be easier. After heating the milk, the ingredients are whisked together, poured into ramekins, and cooked for just 7 minutes in the Instant Pot pressure cooker (10.2 to 11.6 psi). If you use another brand of pressure cooker, check the psi and your manual’s advised time for custard ramekins and adjust as needed.
PrintInstant Pot Pots de Créme
My Instant Pot chocolate pots de créme are rich, creamy, and chocolatey! This amazing French dessert couldn’t be any easier!
- Prep Time: 8 minutes
- Pressure Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Desserts, Custard, Pudding, Chocolate, Instant Pot
- Method: Pressure Cook
- Cuisine: French
Ingredients
Scale
- 3 ounces bittersweet chocolate (or semisweet)
- 1 1/2 cups half-and-half
- 3 large egg yolks
- 2 1/2 tablespoons sugar
- 1/2 teaspoon espresso powder (optional)
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar or powdered sugar
- 1/4 teaspoon vanilla extract
- Garnish: chopped chocolate or chocolate curls
Instructions
- 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.
- 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 milk over the half and half and stir until the chocolate has melted. Add the sugar, espresso powder, 1 teaspoon of vanilla, and a dash of salt.
- Whisk the egg yolks into the chocolate mixture.
- 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 as necessary.
- Lock the Instant Pot lid in place and make sure the steam release vent is in the sealing position. Choose the pressure cook or manual setting, high pressure, and set 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 créme to a rack to cool. Refrigerate if not serving right away.
- Meanwhile, put the whipping cream in a medium bowl. With an electric mixer, beat the whipping cream to soft peaks. Add the sugar and 1/4 teaspoon of vanilla and continue beating to firm peaks.
- Serve the pots de créme with a dollop of freshly whipped cream and sprinkle with chopped chocolate or chocolate curls.
