Instant Pot Peanut Butter Flan

Course Dessert
Cuisine French
Keyword ehh, milk, peanut butter, Peanut Butter Flan
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 8
Calories 319kcal


  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/3 cuup butter
  • 1/4 cup milk
  • 3 whole eggs
  • 2 egg yolks
  • 1/3 granulated sugar
  • pinch salt
  • 2 cup whole milk
  • 1/2 cup whipping cream
  • 1 tsp vanilla extract
  • 2-4 tbsp smoothened peanut butter
  • Raspberry to garnish


  • For the caramel
    Add all ingredients into an Instant Pot and select “Sauté” and cook for 7 minutes or until thick. 
  • Select “Cancel” and transfer the Caramel into a bowl for later use.
  • For the custard:
    Whisk egg, egg yolks and 1/3 cup sugar a pinch of salt in a large mixing bowl.
  • Gradually add hot milk to egg to temper.
  • Whisk in whipping cream, vanilla extract and peanut butter.
  • Strain this mixture and pour it into caramel lined custard cups. Cover the cups with a foil.
  • Add water into an Instant pot and place the trivet.
  • Place the custard cups on the trivet and select the “Manual” at high pressure for 6 minutes.
  • Select the “Cancel” and release the pressure naturally.
  • Remove the foil and serve the custard refrigerated.
  • Garnish with raspberry and serve chilled.


Calories: 319kcal