Pressure Cooker Chocolate Pudding

Pressure Cooker Chocolate Pudding

Dense, creamy and fudgy, this pudding is meant to be made in a 6- to 8-quart electric pressure cooker like an Instant Pot. You can bake this recipe as one larger pudding or as individual servings. It can be made in a stovetop pressure cooker, by trimming a few minutes off the cooking time, or you can also bake the individual servings in a water bath in the oven. To do so, heat the oven to 300 degrees. Set the filled, uncovered custard cups in a large roasting pan positioned on the oven's center rack. Add hot tap water to the pan, halfway up the sides of cups. Cover the entire pan with foil, and use a fork to prick holes in foil. Bake until edges are lightly set (lifting the foil to check) but the centers are still jiggly – they will set as they cool – 30 to 35 minutes.
  • Total:
  • Serves: 6 persons



  1. Step 1

    In a heavy saucepan, bring cream and milk to a simmer. Remove from heat; whisk in chocolate until melted and smooth.
  2. Step 2

    In a large bowl, whisk together yolks, sugar, vanilla (or rum or bourbon), cardamom or cinnamon (if using) and salt. Whisking constantly, pour hot chocolate into yolk mixture. Strain through a very fine mesh sieve into a large measuring cup or bowl. This can be made up to 2 days ahead and stored in the refrigerator.
  3. Step 3

    Pour into a 1-quart, 7-inch soufflé dish, or divide chocolate mixture among six (4- to 6-ounce) custard cups, espresso cups or small ramekins. Cover with foil.
  4. Step 4

    Place steamer rack in pressure cooker, and fill cooker with 1 1/2 cups water. If baking the larger pudding, place dish on top of rack. Cook on low pressure for 18 minutes. Wait 5 minutes, then manually release pressure. If making the individual servings, place 3 custard cups on top of rack. Cook for 5 minutes on low pressure, then manually release pressure. Repeat with remaining three cups.
  5. Step 5

    After cooking puddings, remove foil covers to allow the steam to evaporate, and cool to room temperature. Cover puddings with plastic wrap, and chill at least 3 hours and up to 3 days before serving with crème fraîche and chocolate shavings, if you like.