Pressure Cooker Chocolate Pudding Recipe

This rich, creamy dessert is ready in minutes, plus it’s completely homemade with this Pressure Cooker Chocolate Pudding, using the inner pot of your pressure cooker along with the saute function to make a delicious chocolate treat!

This recipe is simple enough for a beginner, but good enough for an experienced cook too! It’s a great treat to store in the fridge as it lasts up to 5 days, and you enjoy it or the kids do. This is one we like to have on hand for a sweet tooth craving.

What you’ll love about Pressure Cooker Chocolate Pudding:

• Ready in just about 30 minutes or less!
• No oven or stovetop, just use your pressure cooker, Ninja Foodi, or Instant Pot!
• Naturally gluten-free!
• Uses pantry ingredients!
• It’s rich and creamy!

Ingredients for Pressure Cooker Chocolate Pudding:

• Granulated Sugar
• Semi-Sweet Chocolate Chips
• Cocoa Powder
• Cornstarch
• Whole Milk or 2%
• Eggs
• Unsalted Butter
• Vanilla Extract

This recipe uses simple whole ingredients that can easily be found in your pantry or fridge.

Step-by-Step Instructions for this Easy Recipe:

1. In the pot of the pressure cooker, add the sugar, chocolate chips, cocoa powder, and cornstarch. Mix well to combine.
2. Using a whisk, whisk in the milk.
3. Set the Pressure Cooker to SAUTE, then put on Medium Heat.
4. Whisk until the mixture thickens and boils, then mix and cook for an additional 1 minute.
5. If you are using a thermometer, this would be 180 degrees F. I would not recommend cooking it any higher than level 3, or medium, if your pressure cooker does not have a level.
6. In a small bowl, whisk the egg yolk.
7. Once the mixture has thickened, add a little bit of the chocolate mixture/pudding, about 2 Tbsp, to the egg yolk while mixing it. This way, you are warming up the egg yolk.
8. Pour the egg yolk mixture into the cooking pot and mix for an additional 1 minute.
9. Carefully remove the inner pot and whisk in the butter and vanilla. Mix until the butter is fully melted.
10. Scoop into pudding bowls.
11. Cool completely and keep in the fridge until ready to serve.

Quick Tips for Making Pressure Cooker Chocolate Pudding:

• If you need it thinned out, add a little bit of milk to make it thinner.
• Make it extra special by serving in mason jars with a dollop of whipped cream and sprinkles.
• Store it in the fridge in an airtight container for up to 5 days.

This is a recipe we like to keep on hand throughout the week for an after-school snack or a quick little treat in the evening. It’s wholesome and perfect for the whole family.

Make the best snack with this Pressure Cooker Chocolate Pudding, ready in less than 30 minutes and easy to store and eat throughout the week when those sweet tooth cravings come knocking!