Name: Instant Pot Hot Chocolate
Prep time: 3 min
Cook time: 2 min
Total time: 20 min
Ingredients: 1 cup heavy cream; 5 cups milk ({the higher the %, the creamier the drink}); 1.5 cups roughly chopped chocolate ({~6 oz}); 2 tsp vanilla

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You’ll love this rich and creamy Instant Pot Hot Chocolate! Simple to make and oh so delicious, it’s the perfect cozy treat on a cold day.

a glass mug of hot chocolate topped with whipped cream and a sprinkle of cocoa.

Hot chocolate is one of those cozy drinks that everyone loves. And sure, there are premade mixes you can buy, but homemade hot chocolate is a truly divine experience.

Using the Instant Pot makes quick work of it, and unlike making it on the stovetop, you’re not stuck babysitting your drink. Simply press a few buttons, walk away, and come back to an incredibly creamy treat.

If you don’t have an Instant Pot, you’ll love our big batch slow cooker hot chocolate recipe. Just as delicious, and worth the wait.

ingredient notes

Heavy cream – aim for 36-40% milkfat
Milk – I recommend 2% or whole milk
Chocolate – I recommend a mix of semi-sweet or dark, and milk chocolate.
Vanilla extract

2 photos showing how to make cocoa in a pressure cooker

Variations

Set up a toppings bar – think crushed candy canes, chocolate sauce, caramel, cinnamon, marshmallows (try homemade marshmallows!) or, whipped cream, sprinkles, etc.
Feel free to leave out the cinnamon sticks if you want a basic homemade hot chocolate recipe.
Want to make this a spicy/Mexican hot chocolate? Include the cinnamon sticks, add 1/2 tsp nutmeg and 1/8 tsp of cayenne pepper. Taste, and adjust to your preference.
Feel free to add 1/4 cup of cocoa powder for an even deeper chocolate taste. You will need to put a bit more effort into mixing it, as the cocoa powder isn’t easily incorporated. If you have an immersion blender, it would be useful here.

Pro Tips/Recipe Notes

To make dairy-free: Use a can of coconut cream in place of the heavy cream, and then your favorite non-dairy milk. I think cashew milk, oat milk, or pea milk would give you the creamiest results, but use whatever you love.
To freeze: pour cooled hot chocolate in wide-mouth canning jars, leaving 1 inch of headspace (the space between the top of the hot chocolate and the top of the jar). Freeze for 2-3 months. There will be some separation in the milk/cream upon thawing.
There will be some natural separation in the cocoa after it has finished cooking. You can strain the mixture after cooking or whisk it just prior to serving.
The cooking time remains the same even if you are doubling the recipe. To prevent milk from coming out of the vent when doubling, you may wish to do a full natural release instead of a quick release.
Do a slow “test” release before fully venting the Instant Pot. Gently switch the vent to venting to see if any milk comes out. This is especially important for 3 and 6-quart models.

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