The Instant Pot is the perfect tool for making no-bake desserts like puddings and custards. Enjoy this recipe for Mocha Pudding with Whipped Cream from the revised and expanded edition of The Gluten-Free Instant Pot Cookbook. What a festive way to end your Passover seder or treat  friends and family members who are gluten-free. 

By now, you know that I love the Instant Pot and I recommend this easy-to-use electric pressure cooker to everyone who asks me for advice on how to cook healthy, crowd-pleasing and convenient meals for their family.

People who already own Instant Pots often ask me for advice on which Instant Pot cookbooks to buy to make the most out of their appliance. They are right to do so. Because of the way the Instant Pot uses pressure to speed up cooking, it is very helpful to use recipes specifically designed for the Instant Pot, or other electric pressure cookers, rather than try to adapt conventional recipes.

The good news is, there are more and more well-written and reliable Instant Pot cookbooks on the market and more than ever, these books are designed with specific diets in mind, from vegan to Paleo to gluten-free.

My friends Jane Bonacci of the blog The Heritage Cook and Sara de Leeuw of the blog My Imperfect Kitchen have recently released a revised and expanded version of their book The Gluten-Free Instant Pot Cookbook for those who need to cook without gluten some or all of the time and want to do so with the convenience and speed of an electric pressure cooker. The book has a hundred gluten-free recipes from soups and stews to main courses to salads to breakfasts – all made in the Instant Pot and all gluten-free. What a terrific resource!

With Passover coming up in a few weeks, I know I will be looking for some wheat and grain-free dinner recipes that come together quickly. I have already marked a recipe for Steamed Salmon with Garlic Red Potatoes in Jane and Sara’s book, which will be perfect for a weeknight Passover dinner. And the recipe for a Cheesy Poblano Frittata would make a tasty and filling kosher-for-Passover breakfast.

This revised and expanded version of The Gluten-Free Instant Pot Cookbook doesn’t skimp on the gluten-free desserts – always a tricky category. I love making dessert in my Instant Pot. It’s not so much the speed — which is the usual benefit of cooking in the Instant Pot — but rather the texture that one can achieve by steaming under pressure. Puddings, cheesecakes and custards come out moist and velvety. And there is no standing over a pot stirring. Just press a button and let the Instant Pot do all the work!

For example, the recipe for Marvelous Mocha Pudding with Homemade Whipped Cream calls for just a few minutes of cooking on the stove and then the pudding steams in the Instanrt Pot. It comes out super-rich and chocolately with almost no work on your part. Just plan in advance because it requires at least three hours to chill in the refrigerator before serving. This would be such a special dessert to serve your family during Passover and you could make it in the morning and have it ready for dinner that night. No one will miss the wheat!

Print

Yum

Instant Pot Mocha Pudding with Whipped Cream

Ingredients

For the pudding
• 1 1/2 cups heavy whipping cream
• 4 ounces semisweet or dark chocolate chips, chopped
• 4 egg yolks
• 1/2 cup sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon finely ground coffee or espresso powder
• 1 teaspoon gluten-free vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups water for the bottom of the pot
For the homemade whipped cream
• 2 cups very cold heavy whipping cream
• 2 tablespoon sugar
• 1/2 teaspoon gluten-free vanilla extract (optional)

Instructions

1. 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.
2. 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.
3. Strain the pudding through a fine-mesh strainer into a 1-1/2-quart round baking dish. Cover the dish tightly with foil, crimping the edges to seal.
4. Pour 1-1/2 cups water into the inner cooking pot and place a trivet at the bottom. Using an aluminum sling, lower the pudding dish onto the trivet.
5. 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.
6. 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.
7. Place a metal mixing bowl and the whisk attachment in the freezer for at least 30 minutes.
8. 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.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://www.westoftheloop.com/2019/04/12/instant-pot-mocha-pudding-with-whipped-cream/

I was provided with a free copy of The Gluten Free Instant Pot Cookbook (Revised and Expanded Edition) in order to facilitate this review. All opinions, as always, are my own.