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5 Minute Healthy Instant Pot Chocolate Pudding

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5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it’s perfect to pack in lunches. It’s Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. 

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

Chocolate pudding is such a fun food and it can be healthy too!

Did you grow up eating pudding? I did, and I loved it.

I am an 80’s child and there were always shelves full of boxed pudding and pudding cups in grocery stores. Pretty much everything was “fat free” this and “low fat” that and had no nutritional value.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

I loved the chocolate pudding that my grandma would make from me. I’m sure it was the boxed kind, but I didn’t really have anything to compare it to.

It was so delicious and I always ended up missing it when I wasn’t visiting her so my mom would buy me the pudding in the cups.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

After I changed my diet and lifestyle, I still wanted that good ole, nostalgic, comforting, chocolate pudding.

But I was not about to buy any of those packaged puddings. They’re full of sugar, GMO corn starch, artificial flavors and food coloring. No thanks!

As a mom, there’s no way I would serve that to my children. So I had to come up with healthier puddings – like classic chocolate, smooth chia based pudding and even custards and curds.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

Eating real food and being mindful of what you put into your body doesn’t mean you can’t enjoy these fun, classic foods.

It just means making healthier alternatives so you can still enjoy old time favorites.

And you can make your own too!

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

It’s so easy to make your own chocolate pudding in the Instant Pot!

I love the Instant Pot so much! It’s seriously one of the best kitchen tools ever! I even wrote a nourishing cookbook using this amazing, safe, multi- function pressure cooker.

The Instant Pot can make some pretty awesome desserts in it in less time and cooked to perfection.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

This 5 minute healthy Instant Pot chocolate pudding is so luscious. Heaven in every bite! 

It’s Paleo-friendly and includes dairy-free options. It also only uses unrefined sweeteners, natural honey or pure maple syrup.

To give this chocolate pudding an extra protein boost, I also add one of my favorite superfood ingredients – grass-fed collagen {and gelatin!}. Collagen is the most abundant protein in the human body and plays a key role in numerous bodily functions (source).

When I support a product or company on my blog, it has to fit my standards for health, quality and sourcing. I only recommend using quality grass-fed collagen and gelatin. Knowing the source and where the collagen comes from is very important to me.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

Quality is always my first priority, but this brand also happens to have an awesome price point. Their collagen and gelatin are 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, high protein {97%}, and the collagen is 100% hydrolyzed.

BONUS: I have a 10% OFF collagen AND gelatin coupon code just for my readers! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost. | Recipes to Nourish

If you love fun food that you can eat out of a jar, then you’re going to LOVE this nostalgic, 5 minute healthy Instant Pot chocolate pudding. 

 

5 Minute Healthy Instant Pot Chocolate Pudding

5 Minute Healthy Instant Pot Chocolate Pudding

5 Minute Healthy Instant Pot Chocolate Pudding

Yield: 6 // 1/2 pint jars
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
5 Minute Healthy Instant Pot Chocolate Pudding is protein packed, rich and super chocolaty. It makes a fun snack or special treat and it's perfect to pack in lunches. It's Paleo friendly with a dairy free option and full of a metabolism and gut supporting boost.

Ingredients

Instructions

  1. Add milk of choice, eggs, sweetener of choice, vanilla, melted fat of choice and cocoa powder to a blender. Blend on low speed for about 30 seconds until fully combined. While the blender is still blending, remove the vent lid and add the collagen and gelatin and continue to blend for about 30 seconds until fully combined. 
  2. Evenly distribute and pour the chocolate pudding mixture into six 1/2 pint glass jars leaving about 1/2 inch space at the top. Cover the jars with lids. 
  3. Add 1 cup of water into your Instant Pot and place the Instant Pot trivet inside the stainless steel pot. 
  4. Set all 6 jars inside the Instant Pot on top of the trivet. They should fit perfectly inside the Instant Pot.
  5. Put the Instant Pot lid on and secure it in the locked position. Plug in your Instant Pot. Make sure the vent on top of the lid is in the sealed/closed position. The Instant Pot should be turned on, you'll hear a little sound that it makes. Press the MANUAL button. The high pressure light should be red, if not, press manual again to get it to switch from low pressure to high pressure. Then press the "-" sign to decrease the time to say 5.
  6. When the Instant Pot is done cooking, it will beep to let you know. Press the "Keep Warm/Cancel" button and then unplug the Instant Pot. Using an oven mitt, turn the vent to "venting" to manually release the pressure - it will release a lot of steam and then the silver circle will drop. Carefully remove the lid.
  7. Using an oven mitt or tongs, carefully remove the jars and allow them to cool at room temperature. DO NOT SKIP THIS STEP: With oven mitts or a cloth towel, immediately give all of the jars a good shake {as separation will occur}. While they are cooling at room temperature, make sure to give them a shake at least a couple more times. Once they have cooled, shake them again and transfer them to the refrigerator to set.
  8. Let the jars chill for a minimum of 6 hours, best overnight for the most authentic solid texture. DO NOT SKIP THIS STEP: During the chilling process, give them at least a couple more shakes during the beginning chilling time to make sure the pudding stays fully combined and doesn't separate. 

Notes

YOU WILL NEED: Instant Pot 

  • For Dairy Free Option: Coconut milk, almond milk, cashew milk and macadamia milk work well. Use ghee or coconut oil. 
  • Chocolate: If you prefer a "darker" chocolate pudding, use 4 tablespoons cocoa. If you prefer a more mild "milk" chocolate flavor, use 3 tablespoons cocoa. 
  • Storage: Keep covered in the jars for up to 3 days. 
  • Optional Toppings: Shaved chocolate, coconut whipped cream, homemade whipped cream, fresh berries, homemade granola, etc.  

NOTE: Do not skip the shaking process in steps #7 and #8. This is very important to make sure that separation does not occur. 

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 298 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 114mg Sodium: 132mg Carbohydrates: 31g Fiber: 2g Sugar: 18g Protein: 15g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
© Emily
Cuisine: American / Category: Instant Pot Recipes
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats + Frozen Treats too. Come follow along. 

The Art of Great Cooking With Your Instant Pot Cookbook - 80 INSPIRING GLUTEN-FREE RECIPES MADE EASIER, FASTER AND MORE NUTRITIOUS IN YOUR MULTI-FUNCTION COOKER | Recipes to Nourish // Instant Pot Recipes | Pressure Cooker Recipes | Gluten Free Recipes | Healthy Recipes | Real Food Recipes

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Reader Interactions

Comments

        • Megan & Emily, I have a stove-top recipe that uses 1TB arrowroot or tapioca starch + 1 1/2 tsp. gelatin per 1 cup of milk (and 1 TB cocoa per cup of milk as well), if that helps. What I would love to know is if I can cook it in the IP in 1 large container, like a glass bowl & lid, rather than several small jars and would the manual time be the same? Thanks!

          Reply

          • Hmm I wish I knew the answer Sara, I haven’t tried it that way yet. It’s possible it could work but I can’t say for sure. You for sure would want to whisk it in the bowl/dish you make it in since you wouldn’t be able to shake it. I hope that helps some. 🙂

            Reply

  2. Ohh how special this is Emily! You are so creative with your Instant Pot – i can’t wait to see your book! I will make this for the girls on Friday for a treat after school to celebrate the weekend!

    Reply

  3. This looks so good I want to go get my pressure cooker out now and make it! I’m with you – i grew up eating all these snacks and treats, and I love them and miss them.. but I always try to make healthier versions at home now, especially to feed my toddler.

    Reply

  16. This looks so delicious and I love that it’s made in the IP! I haven’t tried dessert in it yet, but this looks like the perfect one to try. I also grew up on the pudding packs- this looks a million times better 🙂

    Reply

  17. So I’ve never tried cooking in my IP with covered jars.. just checking to make sure I put the lids on and tighten before turning the IP on?? 😬

    Reply

  18. Awesome! I already have a ton of small jars for single-serving pudding and my littlest LOVES the chocolate kind. Can’t wait to make this for him.

    Reply

  19. Agh! I still don’t have an Instant Pot! I am so behind! I always think I won’t need one and then I see a recipe like this that just makes me want one again 🙂 Brilliant recipe – definitely adding it to my list and will get myself an Instant Pot. Love it, thank you for posting.

    Reply

    • Hi Diana, thank you! I haven’t tried this recipe using a different method or kitchen tool. A friend of mine tried it out, playing around with the recipe on the stovetop, but it took her a few times before she figured it out. I can’t remember what she said she did. Here are a few different pudding recipes of mine that are a stove-top pudding, not the same, but maybe that could help with possible ideas for cooking it a different way: Golden Milk Pudding, Chocolate Pudding and a no cook pudding.

      Reply

  26. Hi this coagulated and collapsed to a very small voluje for me, only a fraction of the jar. I didint tighten the lids completely, but rather backed off one quarter turn from tight. Could this cause undesired results? Thx

    Reply

    • Hi James, it’s hard to say what happened. I make this all the time and it’s never coagulated for me. Did you shake the pudding several times during the time that it’s setting up in the refrigerator? That step can’t be missed or the pudding can separate. It should not have reduced that much in volume though – that is very bizarre.

      Reply

  30. Hello, I just made these. When they come out of the instant pot does the pudding look curdled and separated? They are still cooling. thanks

    Reply

    • When it comes out of the IP it does look separated, so you need to shake them at least a few times while they are setting (room temp and fridge). They should not look curdled though. I’ve never had a curdling problem with these and have made them often. I usually make them dairy free, but I have made them several times with milk for the rest of my family. I’m going to try making these egg-free and see if that makes any difference. I wish I knew what was causing the curdling because I’ve never experienced that. It’s hard to know if it’s a temperature thing or a product thing (like brand of milk, eggs, etc.). Thanks for your patience, I wish I had a better answer for you. I will report back in the recipe when I have made these egg-free.

      Reply

  31. Hi there. I’ve made this recipe a few times now in my IP and each time I always have one of the mason jars break in the pot. The bottom breaks out and the pudding goes all over the place. The other ones stay in tact though. Have you had this happen before? Wondering what would cause some to crack and others not to. Thanks!

    Reply

    • Wow! That’s terrible! I’m so sorry to hear that happened. I have never heard of that happening before. I’ve been using mason jars in the IP for years now and have never had them break. I also use glass ramekins and a casserole dish in it and have never had them break. Is the water in the IP somehow touching the mason jars? I wonder if it has something to do with the particular jars?

      Reply

  32. Hi, I made this just the other day. I love it! Yummy!! Just one issue I ran across. The texture was more like a thick jello instead of pudding. Is that how you intended it? It could be my brand of gelatin, but I thought about reducing it a little. If you had to reduce a little, how much would you take out at a time to get to the desired consistency? I’m only good at following recipes, not experimenting on my own, especially with gelatin!!

    Reply

    • Hi Shalimar, yes, this will end up a bit more like thick jello because of the gelatin. I would try reducing it to 1 tablespoon or 3/4 of a teaspoon and see if that’s more the texture you like. 🙂 Gelatin is what helps this “pudding” set, so it won’t be that creamy, glossy texture like a true pudding – but it’s close and still fun. I’m so glad you enjoyed it!

      Reply

  33. Hey Emily – quick question for clarification purposes.

    When you say cover the jars with lids (in the instant pot), you don’t mean screw the lids on or seal the jars, right? I’m thinking of making this dish tomorrow, and I’m just making certain that the goal here is to cover the top so moisture doesn’t drip into the mix.

    As well, how soon should you seal the jars afterwards? I get that shaking will be necessary, but should you unseal the jar after shaking to let heat escape or keep them sealed afterwards?

    Sorry for asking the dumb questions … I just don’t want a glass jar to explode from pressure.

    Cheers,
    Rob

    Reply

    • Hi, the jars won’t explode from the pressure. The lids do indeed need to be screwed on for cooking and they will end up sealing during the cooking process. You will keep them sealed until you’re ready to eat them and at that time you’ll need the side of a can opener or something like that to help release the flat metal cover of the lid. You can check out my friend’s recipe for Instant Pot Lemon Pudding Cups here and see some step-by-step photos that show how they should look in the IP 🙂 – as well as see similar directions for how to make them. I hope that helps! 🙂

      Reply

      • Hi Emily,

        Thanks muchly. I’ll probably be using a storage jar with hinge lid since I don’t have mason jars, so I just wanted to make sure! Gonna make this tonight now that I’m less concerned about exploding fragments of glass!

        Cheers,
        Rob

        Reply

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