Instant Pot chocolate orange pots are a silky, rich chocolate custard with a bright hint of orange. Heavy cream and dark chocolate melt into a smooth custard base that pressure cooks into little jars of joy in under 30 minutes. A decadent, low-carb dessert that looks as good as it tastes.
The Easiest, Most Elegant Keto Dessert
Craving a dessert that feels incredibly luxurious but is secretly simple to make? These Instant Pot Chocolate Orange Pots are your answer! Imagine a silky, rich chocolate custard infused with a bright hint of orange, all coming together in under 30 minutes thanks to the magic of your pressure cooker. This recipe is not only decadent and impressive but also low-carb and keto-friendly, making it the perfect guilt-free indulgence. Get ready to wow your guests (or just treat yourself!) with the easiest, most elegant dessert you’ll ever make.
Ingredients
• Total Time: 25 MIN | Serves: 4
• 2 cups (480 ml) heavy cream
• ¼ cup (45g / 1.59 oz) unsweetened dark chocolate, finely chopped
• 3 large eggs
• 1 tsp (5 ml) orange zest
• 1 tsp (5 ml) stevia powder, or to taste
• 1 tsp (5 ml) vanilla extract
• ½ tsp salt
• Optional for serving: Whipped cream, extra orange zest
Instructions
1. Directions1. Select the ‘Sauté’ function on your Instant Pot. Pour in the heavy cream, chopped dark chocolate, stevia powder, vanilla extract, orange zest, and salt.2. Stir continuously until the mixture comes to a gentle simmer and the chocolate is completely melted and smooth. Press ‘Cancel’ to turn off the heat.3. In a separate bowl, lightly whisk the 3 eggs. To temper the eggs, slowly pour about half a cup of the hot chocolate mixture into the eggs while whisking vigorously. This prevents the eggs from scrambling.4. Pour the tempered egg mixture back into the Instant Pot, whisking constantly until everything is well combined into a smooth custard base.5. Divide the mixture evenly among 4 small mason jars or ramekins. Cover the jars with their lids, screwing them on until just ‘fingertip tight’ (do not overtighten).6. Pour 2 cups (480 ml) of water into the inner pot of the Instant Pot and place the trivet inside. Carefully arrange the jars on the trivet.7. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position.8. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes at high pressure.9. Once the timer finishes, perform a quick release by carefully moving the steam valve to the ‘Venting’ position.10. Once the pin drops, open the lid and use tongs to carefully remove the hot jars. Let them cool to room temperature on a wire rack before transferring them to the refrigerator to chill for at least 4 hours, or until fully set.11. Before serving, top with a dollop of whipped cream and a sprinkle of fresh orange zest.
Nutritional Information
• Per Serving:
• Calories: 267
• Total Fat: 26.2g
• Net Carbs: 2.4g (0.08 oz)
• Protein: 5.6g
• Fiber: 0.2g
Pro Tips
• for Perfection
• Use high-quality dark chocolate (70% cacao or higher) for a deeper, more complex flavor.
• Don’t skip tempering the eggs! Adding the hot cream mixture to the eggs slowly is crucial to prevent them from scrambling and ensures a silky-smooth custard.
• The custards will still have a slight jiggle in the center when they finish cooking. This is normal! They will firm up completely as they chill in the refrigerator.
• For a different flavor profile, swap the orange zest for 1 teaspoon (5 ml / 0.2 fl oz) of instant espresso powder for a rich mocha pot de crème.
FAQ
Q: Can I make this keto dessert without an Instant Pot
A: This recipe is specifically designed for the Instant Pot to achieve a quick and silky texture. You could try baking the custards in a water bath in a conventional oven, but cooking times and final texture will vary.
Q: What is the best chocolate for this keto recipe
A: For the richest flavor and to keep the dessert low-carb, use a high-quality dark chocolate with 70% cacao or higher. This ensures a deep chocolate taste with minimal sugar.
Q: Why are my chocolate pots still jiggly after cooking
A: It is completely normal for the custards to have a slight jiggle in the center immediately after cooking. They will set and firm up to a perfect, silky consistency as they chill in the refrigerator for at least 4 hours.
Q: How can I store these Instant Pot Chocolate Orange Pots
A: Once cooled, you can store these chocolate pots covered in the refrigerator for up to 4 days, making them a great make-ahead dessert.
Pro Tips
- Don't skip tempering the eggs — pouring the hot chocolate mixture slowly into the eggs while whisking vigorously prevents scrambling and ensures a silky-smooth custard.
- Use high-quality dark chocolate (70% cacao or higher) for a deeper, more complex flavor.
- The custards will still have a slight jiggle in the center when they finish cooking — this is normal. They firm up completely as they chill in the refrigerator.
- Screw the jar lids on only until fingertip tight before cooking — do not overtighten them.
- For a different flavor profile, swap the orange zest for 1 teaspoon of instant espresso powder for a rich mocha pot de crème.
Frequently Asked Questions
Are these chocolate orange pots keto-friendly?
Each serving has 2.4g net carbs, 267 calories, and 26.2g fat — nearly pure cream and dark chocolate, sweetened with stevia.
How long do the pots need to chill?
Let the jars cool to room temperature on a wire rack, then refrigerate for at least 4 hours until fully set.
Why is my custard still jiggly?
A slight jiggle in the center when cooking finishes is perfectly normal — the custard firms up completely as it chills.
Can I change the flavor?
Yes — swap the orange zest for 1 teaspoon of instant espresso powder and you'll have a rich mocha pot de crème instead.
Recipe card below.
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Instant Pot Chocolate Orange Pots
Ingredients
Method
- Directions1. Select the 'Sauté' function on your Instant Pot.
- Pour in the heavy cream, chopped dark chocolate, stevia powder, vanilla extract, orange zest, and salt. 2.
- Stir continuously until the mixture comes to a gentle simmer and the chocolate is completely melted and smooth. Press 'Cancel' to turn off the heat. 3.
- In a separate bowl, lightly whisk the 3 eggs. To temper the eggs, slowly pour about half a cup of the hot chocolate mixture into the eggs while whisking vigorously. This prevents the eggs from scrambling. 4.
- Pour the tempered egg mixture back into the Instant Pot, whisking constantly until everything is well combined into a smooth custard base. 5.
- Divide the mixture evenly among 4 small mason jars or ramekins.
- Cover the jars with their lids, screwing them on until just 'fingertip tight' (do not overtighten). 6.
- Pour 2 cups (480 ml) of water into the inner pot of the Instant Pot and place the trivet inside. Carefully arrange the jars on the trivet. 7. Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. 8. Select 'Manual' or 'Pressure Cook' and set the timer for 10 minutes at high pressure. 9.
- Once the timer finishes, perform a quick release by carefully moving the steam valve to the 'Venting' position. 10.
- Once the pin drops, open the lid and use tongs to carefully remove the hot jars.
- Let them cool to room temperature on a wire rack before transferring them to the refrigerator to chill for at least 4 hours, or until fully set. 11.
- Before serving, top with a dollop of whipped cream and a sprinkle of fresh orange zest.
- Don't skip tempering the eggs!
- Adding the hot cream mixture to the eggs slowly is crucial to prevent them from scrambling and ensures a silky-smooth custard.
