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5 from 67 votes

Instant Pot Creme Brulee

Make this Melt-in-your-Mouth Heavenly Instant Pot Creme Brulee with only 5 simple ingredients! Divinely smooth light custard with a crackable caramel. A satisfyingly sweet aroma that lingers on your taste buds.  So dangerously good!!
Servings 6
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins


  • 2 cups (500ml) heavy cream
  • 6 tablespoons (75g) granulated sugar
  • 1 ¼ teaspoon (6.25ml) vanilla extract
  • A pinch sea salt
  • 6 large egg yolks (7 yolks for a firmer creme brulee)

Caramel Top

  • ¾ teaspoon granulated sugar per ramekins for blow torching


  • Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
  • Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.
  • Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.
    Amy + Jacky's Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.
  • Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top).
    Pressure Cook at Low Pressure for 13 minutes, then 15 minutes Natural Release. Then, release remaining pressure.
    Amy + Jacky's Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.
  • Chill Creme Brulee: Take out one of the ramekins and check for doneness.
    Amy + Jacky's Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.
    Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
  • Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.



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Author: Amy + Jacky
Calories: 382kcal


Calories: 382kcal | Carbohydrates: 15g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 303mg | Sodium: 38mg | Potassium: 79mg | Sugar: 12g | Vitamin A: 1425IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 0.5mg