There’s something downright magical about chocolate pudding—it’s nostalgic, decadent, and just feels like a warm hug in dessert form. Making it in the Instant Pot? Oh, game changer! This recipe brings the classic richness of homemade chocolate pudding with the modern convenience of pressure cooking. And trust me, once you see how silky smooth and chocolatey it is, you’ll be hooked.
If you’ve been craving a dessert that’s equal parts cozy and indulgent, this Instant Pot Chocolate Pudding has your name all over it!
Why You’ll Love This Recipe
- It’s fuss-free: The Instant Pot does all the work—no constant stirring or guessing when it’s done.
- Uses simple ingredients you probably already have in your pantry.
- Perfect for gatherings or a weekday treat. (Hint: It’s fantastic warm or chilled!)
- Customizable: Add toppings like whipped cream, berries, or even a sprinkle of sea salt for a gourmet touch.
- Kid-approved yet elegant enough for adults.
Ingredients Breakdown
- Whole Milk: Creates the creaminess that makes this pudding irresistible. You can substitute with almond or oat milk for a dairy-free version.
- Cream: Adds richness. If you’re lightening it up, you can use half-and-half instead.
- Sugar: The sweetness level is just right, but you can adjust to taste or use coconut sugar for a subtle caramel undertone.
- Cocoa Powder: Go for unsweetened cocoa powder for a deep chocolate flavor.
- Cornstarch: This is what thickens the pudding to perfection.
- Vanilla Extract: Adds warmth and depth. Use pure vanilla for the best flavor.
- Chocolate Chips: Melted into the pudding for double the chocolate goodness.
- Salt: Just a pinch to balance out the sweetness.
Step-by-Step Instructions
Step 1: Combine your dry ingredients. In a heatproof mixing bowl, whisk together the sugar, cocoa powder, cornstarch, and salt. This helps to evenly distribute the dry ingredients.
Step 2: Add the liquids. Gradually whisk in the milk and cream until smooth and lump-free.
Step 3: Transfer to the Instant Pot. Pour the mixture into a heatproof bowl that fits inside your Instant Pot. Cover the bowl tightly with aluminum foil. Add 1 cup of water to the Instant Pot liner, then place the trivet at the bottom and set your bowl on top of the trivet.
Step 4: Pressure cook. Seal the Instant Pot lid and set it to “Pressure Cook” (or “Manual”) on high for 10 minutes. Once it’s done, let it naturally release pressure for 10 minutes, then carefully quick release any remaining steam.
Step 5: Stir in the chocolate chips and vanilla. Carefully remove the foil and stir the pudding. Add the chocolate chips and vanilla, stirring until smooth. For an extra glossy finish, toss in a pat of butter!
Step 6: Serve and enjoy! You can serve it warm (hello, cozy vibes!) or transfer it to individual dishes, cover with plastic wrap (make sure it touches the surface of the pudding to prevent a skin from forming), and chill for at least 2 hours.
Chef’s Tips and Tricks
- If you prefer a sweeter pudding, feel free to increase the sugar by 1-2 tablespoons.
- For added depth, use a mix of cocoa powder and Dutch-processed cocoa powder.
- Don’t skip the foil while cooking—it prevents steam from dripping into the pudding.
- If you don’t have chocolate chips, chopped baking chocolate works just as well.
Recipe Variations and Serving Suggestions
- Add a shot of espresso for a mocha twist.
- Top with whipped cream, fresh berries, or chocolate shavings for a restaurant-worthy presentation.
- Swap the milk chocolate chips for dark chocolate if you like a richer, less sweet flavor.
- Turn it into s’more pudding by topping with crushed graham crackers and mini marshmallows.
FAQs
- How do I store this pudding? Keep it covered in the fridge for up to 3 days. Simply stir before serving chilled.
- Can I freeze it? Technically yes, but the texture may not be as creamy once thawed.
- Can I make it without an Instant Pot? Absolutely! Cook the mixture over medium heat on the stovetop, stirring constantly, until thickened. Then follow the same steps for chilling.
Instant Pot Chocolate Pudding
- Prep Time: 10 minutes
- Cook Time: 10 minutes (+ 10 minutes natural pressure release)
- Chill Time: 2 hours
- Servings: 4-6
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream (or half-and-half)
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ cup chocolate chips
- 1 teaspoon vanilla extract
Instructions:
- In a heatproof bowl, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk and cream until smooth.
- Pour the mixture into a heatproof bowl that fits inside your Instant Pot. Cover tightly with aluminum foil.
- Add 1 cup of water to the Instant Pot liner and place the trivet at the bottom. Place the covered bowl on the trivet.
- Seal the lid and set to “Pressure Cook” (high) for 10 minutes. Allow natural release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the foil. Stir in chocolate chips and vanilla until smooth.
- Serve warm or chill in the fridge for at least 2 hours. Enjoy!
Ready to treat yourself? Try this recipe and let me know how it turned out! Snap a pic and tag me on social media with #TheKitchensAid—I’d love to see your creations!
