Rich & Creamy Instant Pot Hot Chocolate

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. No Instant Pot? You’ll also find alternative cooking methods.

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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. Simple press a few buttons, walk away and come back to an incredibly creamy treat.

And if you’re serving it up to for a party or everyone in your family likes theirs just a little bit different, set up a toppings bar. Think crushed candy canes, chocolate sauce, caramel, cinnamon, marshmallows (related: Homemade Healthy Marshmallows), whipped cream, and sprinkles.

If you don’t have an Instant Pot, you’ll love our Slow Cooker Hot Chocolate recipe. Just as delicious, and worth the wait.

If you love making delicious drinks in your pressure cooker, check out my Instant Pot Iced Tea.

WHAT KIND OF CHOCOLATE SHOULD I USE?

Different chocolate will yield different results. Chocolate chips are created to not melt and thus will take a little bit more whisking to get everything incorporated. They are the easiest option for most people, so just know that you’ll need to invest a little time in stirring the mixture after it has finished in the Instant Pot.

If you have the choice, I would opt for a mixture of chopped semi-sweet or dark chocolate and some milk chocolate. The combo helps it not become overly sweet.

Don’t have chocolate and need to use cocoa powder? Mix equal parts cocoa powder and sugar (~1/2 cup of each) in the Instant Pot. Add 1.5 cups of milk to it and whisk to form a paste. Slowly add in the rest of the milk and cream, whisking the entire time. This will prevent the cocoa powder from clumping up.

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 prior to serving.
• The cooking time remains the same even if you are doubling the recipe.
• Do a slow “test” release before fulling venting. Gently switch the vent to venting to see if any milk comes out. This is especially important for 3 and 6-quart models.

More Chocolate Goodness That You’ll Love

• Aunt Barbara’s Old-Fashioned Fudge
• Nordy Bars
• Peppermint Bark Graham Crackers
• Strawberry Truffles
• Chocolate Pretzel Bark
• Nana’s Almond Roca
• Candy Cane Bark
• S’mores Bark
• Dark Chocolate Almond Butter Cups

Print Recipe

Instant Pot Hot Chocolate

Prep Time3 mins

Cook Time2 mins

Pressurizing/Depressurizing15 mins

Total Time20 mins

You'll love this rich and creamy Instant Pot Hot Chocolate.

Servings: 15

Course: Dessert, Drinks

Cuisine: American

Keyword: How to make hot chocolate in an Instant Pot

Calories: 195kcal

Author: Sarah Cook - Sustainable Cooks

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

Equipment

• Instant Pot
• Mixing bowl

Instructions

• Combine heavy cream, milk, and chocolate in the Instant Pot. Whisk gently.
• Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>Low Pressure>2 minutes. 
• When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes.
• Slowly move the vent to "venting", testing to see if any milk comes through. If only steam is released, fully move the vent to venting and allow it to fully depressurize.
• Stir in vanilla extract and serve.

Notes

There will be some natural separation in the cocoa. You can strain the mixture after cooking or whisk the mixture prior to serving.

 

The cooking time remains the same even if you are doubling the recipe.

 

Step 4 above is especially important for 3 and 6-quart models.

Nutrition Facts

Instant Pot Hot Chocolate

Amount Per Serving (5 cup)

Calories 195 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 30mg10%

Sodium 44mg2%

Potassium 170mg5%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 365IU7%

Vitamin C 1mg1%

Calcium 106mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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