Instant Pot Chocolate Pots de Creme

Pots de creme is a French dessert custard that is delicious, but usually too fussy to make at home. But with and Instant Pot (get yours here:, these delectable individual chocolate desserts are sooo much easier to make, this ultimate chocolate dessert just got put on the home-cooking menu!

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Pots de creme, pronounced “POH duh KREHM”, are lighter than a pudding, denser than a mousse and always sinfully decadent!

This is the perfect make-ahead dessert. Whether you’re planning a sophisticated dinner and want to focus on the main course, or just planning ahead for a wonderful weeknight finish, these beautiful desserts can be made a day or two beforehand.

This recipe uses the perfect blend of semisweet and unsweetened chocolate to give a flavor that is rich without being either bitter or cloyingly sweet. Experiment with the mix of chocolate to find your perfect balance.

Lighter than a pudding, denser than a mousse and always sinfully decadent!


  • 1 cup heavy cream
  • 2 oz semisweet chocolate, finely chopped
  • 2 oz bittersweet chocolate, finely chopped
  • 2 large egg yolks
  • 2 tbsp sugar
  • 1/4 tsp vanilla
  • Pinch of salt
  • 1 cup water
  • Whipped cream and additional grated chocolate or cinnamon for serving (optional)


  1. Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.
  2. In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.
  3. Divide custard evenly amongst 3 ramekins or custard cups.
  4. Pour 1 cup of water in the Instant Pot and insert the steam rack.
  5. Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
  9. Serve with whipped cream and additional grated chocolate or cinnamon.

*The MANUAL and PRESSURE COOK buttons are interchangeable.