Easy Instant Pot Chocolate Clusters Recipe (2024)

A delicious and simple homemade chocolate peanut clusters recipe. These Instant Pot Nut Clusters are an easy pressure cooker dessert recipe to make for the holiday season!

If you are looking for a simple holiday treat, consider these easy Instant Pot Chocolate Clusters!

This recipe makes A LOT (like 65-75 clusters), allowing for plenty to go around at your next party or when passing them out to friends and family.

This Instant Pot recipe was inspired by our original Crock Pot Nut Clusters recipe, so if you do not have an Instant Pot, take a look at that recipe and try it in your crock pot!

More fun holiday treats to try:

• No Bake Sugar Cookie Truffles
• Homemade Microwave Caramels
• Corn Flake Christmas Wreaths

Ingredients Needed For Our Instant Pot Nut Clusters:

• Water
• White chocolate almond bark
• Milk chocolate almond bark
• Hershey’s candy bars
• Dry roasted peanuts, lightly salted
• Whole almonds

How To Make Our Instant Pot Nut Clusters:

Get out your Instant Pot, plug it in, pour the water into the inner pot.

Then, place a glass bowl on top of the inner pot or liner (preferably one that has a lip to help hold it in place).

Once the water is in the pot, press the SAUTE button, and let the water get warm.

Next, put the white chocolate almond bark, milk chocolate almond bark, and the Hershey’s candy bar pieces inside the bowl.

Stir the chocolate together as they gradually melt together.

After all the chocolate has melted and is smooth, add in the peanuts and almonds and mix it all together.

When the nuts are all covered in chocolate, drop spoonfuls of the mixture onto a cookie sheet lined with wax paper or mini muffin liners.

Do this until all of the chocolate nut mixture has been used.

Allow the chocolate covered nut clusters to set up before eating or storing them in an airtight container.

You can place them in the fridge to help speed up the process.

Depending on how big you make them, you will get about 65-75 bite-sized nut clusters!

Once they are set up they are ready to eat and enjoy!

Instant Pot Christmas candy recipe necessities:

1. Instant Pot (THIS is a great one to use!)
2. Measuring cup
3. Glass bowl (like THIS one with a lip to rest on the Instant Pot insert)
4. Wooden spoon or spatula
5. Wax paper or mini muffin liners
6. Cookie sheet
7. Airtight container

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!

Our newest cookbook is all about Pressure Cooking. If you love our Instant Pot recipes, this is the cookbook for you!

See Also

AIP Garlic Mayo Recipe - Hollywood HomesteadVegan Goat Cheese Recipe | Gluten Free | spabettieThe Best Homemade Ginger Tea Recipe + Some Flavors To Spice It UpHow to Make a Saline Solution at Home: Recipe & Uses

Each simple and delicious recipe contains clear instructions for prep and specific pressure cooking times from start to ready-to-serve.

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The Best Christmas Treat Ideas For Friends And Family:

• Christmas Trail Mix
• Double Decker Chocolate Peanut Butter Fudge Recipe
• Homemade Reese’s Peanut Butter Cup Truffles Recipe
• Rolo Pretzel Turtle Bites Recipe
• Homemade Chocolate Caramels with Sea Salt

Serves: 70

Easy Instant Pot Chocolate Nut Clusters Recipe

These Instant Pot Nut Clusters are a simple Instant Pot dessert recipe to make for this holiday season!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 10 minutes mins

Total Time 30 minutes mins

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Ingredients

• 2 cups water
• 1 pound white chocolate almond bark (or candy coating) broken into small pieces
• ½ pound milk chocolate almond bark (or candy coating) broken into small pieces
• 1.55 ounces Hershey's chocolate candy bar broken into small pieces
• 16 ounces dry roasted peanuts lightly salted
• 8 ounces whole almonds

Instructions

• Place instant pot liner in instant pot. Pour 2 cups of water into the liner. Press SAUTE button.

• Place a glass bowl on top of the liner (you will want to find a bowl that has a "lip" so that it can sit comfortably on top of the liner).

• Place the white chocolate almond bark, milk chocolate almond bark, and candy bar pieces inside the bowl. Stir occasionally, until completely melted and chocolate is smooth (takes 7-8 minutes).

• Add in the peanuts and almonds to the chocolate and fold in until they are completely covered in chocolate.

  See Also

  Elote Recipe (Mexican Street Corn Cups)

• Spoon mixture into miniature muffin liners or onto wax paper-lined cookie sheet and allow them to set up (you can put them in the fridge to help them set up faster).

• Store in an airtight container or place on trays for holiday gifts.

Notes

• You can also add 1/2 cup of raisins (more or less) when you add in the nuts for another delicious version of these clusters.
• I haven’t tried making these with chocolate chips instead of candy coating, but if you do, leave a comment below and let us know how it goes.

Nutrition

Calories: 116 kcal · Carbohydrates: 9 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 3 g · Cholesterol: 1 mg · Sodium: 47 mg · Potassium: 70 mg · Fiber: 1 g · Sugar: 7 g · Calcium: 13 mg · Iron: 1 mg

Equipment

• Instant Pot (or Pressure Cooker)

• Medium Mixing Bowl

• Wooden Spatula

• Wax Paper

Recipe Details

Course: Dessert, Snack

Cuisine: American

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