Pressure Cooker Chocolate and Irish Cream Flan

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One of my older sisters doesn’t make it a secret that she really doesn’t know how to cook.  It’s not that she is proud of it, but she is just very matter-of-fact about it.  Since getting married, though, she has decided to make more of an effort in learning her way around the kitchen.  So, for last Christmas, she asked for an Instant Pot as a gift, for which the family happily obliged.  She was ecstatic when she received it, and then proceeded to stuff it in her closet, too afraid to use it.

Fast forward to present-day, and I decided to take advantage of my plans to visit her in Houston to give her a crash course on the Art of the Instant Pot.  Of the many recipes that I think that someone should have up their sleeves, an easy dessert that’s potluck-friendly is one of them.  I told her we were going to make flan, and she didn’t seem all that excited.  So, I decided to sweeten the pot and appeal to her past life as a bartender.  I proposed that we make a chocolate and Irish Cream flan, and that definitely got her attention.  When she sat down and tasted the fruit of our labors, she said that it was the best flan that she has ever had in her life.

At home, I have a flan pan (flanera) that I use to make flans.  However, my sis doesn’t have one, so we used a glass baking dish.  The flan was a little bit too soft in the middle, so I would add another 2 minutes or so of pressure keeping time if you’re going to use glass to make your flan.  And remember, oven-safe glass only!

You can omit the cocoa powder to make just an Irish Cream flan, and you can also replace the Irish Cream with additional half-and-half to make this just a chocolate flan.

Pressure Cooker Chocolate and Irish Cream Flan


  • 1/2 cup sugar
  • 2 tbsp water
  • 1 can sweetened condensed milk
  • 1 1/2 cups half and half
  • 1/2 cup Irish Cream
  • 3 eggs
  • 1/4 cup unsweetened cocoa powder (preferably Dutch-processed if you have it)


In a small saucepan, melt the sugar over medium heat, stirring frequently.  When the sugar has melted and turned amber, remove from heat and add the 2 tbsp of water (careful, it will steam and splatter).  Carefully stir until the sugar and water are combined, then pour into the bottom of a flan pan or round baking dish.  Set aside to cool.

In a blender, add the remaining ingredients, then blend at medium speed until combined.  Pour over the cooled caramelized sugar in the flan pan or baking dish.

Pour 1 cup of water into the liner of your pressure cooker.  Cover your flan pan or baking dish, place on a trivet, then lower into the liner of your pressure cooker.  Seal and cook on Manual (High Pressure) for 12 minutes (add another 2 minutes or so if using a glass baking dish), then allow the pressure to release naturally for another 12 minutes before removing the the flan from the pressure cooker.  Allow to cool completely, then refrigerate for at least 4 hours, but preferably overnight.

To serve, run a thin knife along the edge of the flan, then flip the pan over onto a plate, gently shaking the flan loose.

Makes about 8 servings


  1. Are you using baileys Irish cream in this recipe?

    1. Hello Jenny!
      I have used Bailey’s as well as other brands of Irish Cream to make this.

  2. What is the sauce made of please

    1. Hello Pat,
      The syrup on the flan is a sugar syrup, and the directions for making it are included in the recipe. You pour the sugar syrup at the bottom of your flan mold so that the syrup pours over your flan when you turn it upside down onto a plate.
      Hope this helps!

  3. Thank you. I saw that in the recipe but it looked like there was some kind of extra sauce so I didn’t want to miss out on that. I appreciate the clarification!

    1. It might be because the cocoa in the flan makes the sauce turn a different color than the usual flan syrup. The same thing happens with the Red Velvet Flan. The syrup gets a slight red tint to it.

  4. When do you use the cocoa powder?

    1. Hello Josie!

      The cocoa powder goes into the blender at the same time as all of the other remaining ingredients. The only thing that doesn’t go into the blender is the sugar and water that is used to make the syrup.

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