Chocolate Pots de Crème is a decadent and creamy chocolate custard dessert. Baked chocolate custard made in an Instant Pot is effortless and quick. This Pressure Cooker Chocolate Pots de Crème recipe is elegant enough for entertaining, but simple enough for a casual weeknight dessert.
Desserts are one of my favorite things to make in the pressure cooker. I bought these fun, squatty 1/2 pint mason jars specifically for making desserts in a pressure cooker. Someone posted them in the Instant Pot Facebook group and I just couldn’t resist buying them.
Making Chocolate Pots de Crème in an Instant Pot
I’ve made pressure cooker custard desserts before, but I have been wanting to make Pots de Crème in the pressure cooker for a while now. The fancy name is just a French term for thick, rich pudding (really a custard since it’s made with eggs.) It’s usually baked in the oven in a water bath, so I knew it would be perfect “baked” in the pressure cooker.
Although I made it in my fun new mason jars, you could also use custard dishes or ramekins. You’ll also need two racks. One for the bottom of the pot and one between the layers. If you only have one rack, others have used rolled up aluminum foil to raise the cups off the bottom of the pot.
When it comes to chocolate desserts, my family prefers milk chocolate to dark chocolate. So I used half bittersweet chocolate and half milk chocolate in the baked chocolate custards. You should use whatever chocolate you love to eat. The better the chocolate, the better the chocolate custard will be.
I topped my pressure cooked Chocolate Pots de Crème with whipped cream and real chocolate jimmies, but shaved chocolate or chocolate curls would be an elegant addition. If you’re a chocolate lover, you need to give this recipe a try.
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 5 large egg yolks
- 1/4 cup sugar
- pinch of salt
- 8 ounces bittersweet chocolate, melted
- whipped cream and grated chocolate for decoration, optional
In a small saucepan, bring the cream and milk to a simmer.
In a large mixing bowl, whisk together egg yolks, sugar, and salt. Slowly whisk in the hot cream and milk. Whisk in chocolate until blended. Pour into 6 custard cups. (I used 1/2 pint mason jars.)
Add 1 1/2 cups of water to the pressure cooker and place the trivet in the bottom. Place 3 cups on the trivet and place a second trivet on top of the cups. Stack the remaining three cups on top of the second trivet.
Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 4 hours or overnight.
Tools for Making Pressure Cooker Chocolate Pots de Crème: