Instant Pot Mocha Pudding with homemade Whip Cream

Is it crazy to make pudding in your pressure cooker? Absolutely not! This is one of the great things about pressure cookers, because after the pudding is assembled, you can press a button and walk away. The hardest part is waiting for this rich mocha pudding to chill before you eat it.



In a saucepan over medium heat, bring the cream to a gentle simmer. Remove from the heat and add the chocolate chips. Stir until melted, smooth, and glossy. Set aside.

In a large bowl, whisk together egg yolks, sugar, cocoa, ground coffee, vanilla, and salt. Slowly add the slightly cooled chocolate mixture, whisking constantly until blended.

Strain the pudding through a fine-mesh strainer into a 1½-quart (1.4 L) round baking dish. Cover the dish tightly with foil, crimping the edges to seal.

Pour 1½ cups (355 ml) water into the inner cooking pot and place a trivet at the bottom. Using an aluminum sling (see page 18), lower the pudding dish onto the trivet.

Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on low pressure for 22 minutes. When finished, allow a 5-minute natural release, then do a quick release. When the float pin drops, unlock the lid and open it carefully.

Using the aluminum sling, remove the pudding dish from the pot. Carefully remove the foil from the top and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or up to 2 days.

Homemade Whipped Cream

Place a metal mixing bowl and the whisk attachment in the freezer for at least 30 minutes.

Pour the very cold heavy whipping cream, sugar, and vanilla (if using) into the cold bowl. Whisk on high speed until medium to stiff peaks form, about 1 minute.