Instant Pot Vanilla Bean Creme Brulee with Blueberries

Creme Brûlée {instant Pot}

I have a long history with Creme Brûlée. So trust  me when I say this is Instant Pot Creme Brûlée is the best you’ll ever eat. It’s the first thing I learned to make as a professional pastry chef. At Smith and Wollensky, an upscale steak house on the Chicago River, we made a beautiful NUTELLA creme brûlée. I’d sneak one everyday at the beginning of my shift. I was completely in love with it. 

Fast forward to a few years to later..

 I got a job at one of the nicest (city) country clubs in Chicago. We served a TON of Creme Brûlée, and had so many flavors of it! My absolutely favorites were passion fruit and matcha. I’d love to teach you to make those! 

Want to hear a fun, horrible story? 

Not long after I started that job, there was a banquet for around 300 people that were all being served chocolate Creme Brûlée. It was my responsibility to make all of it. Due to some crazy confusion, and being very new, I somehow only baked off half of it. The worst part? No one realized until we were setting up for the party and didn’t have enough. We were able to do some magic to make it work, but I will NEVER forget that feeling! 

It’s been years

I now work at a wonderful little bakery. We don’t have traditional creme brûlée there, so I settle for making it in my instant pot at home. I was a little nervous to give it a try, could make it in the instant pot really compare to the traditional baking method? ABSOLUTELY. 

This creme brûlée has become my favorite thing to make in my instant pot. It is the creamiest creme brûlée you’ll ever eat! I think it is the only way that I’ll every make a creme brûlée again! 

Some Tips 

  • If you don’t like vanilla brûlée, you can add flavorings! Chocolate sauce or instant coffee are great options. Add them to taste! 
  • I highly suggest burning your brûlées with raw sugar. Granulated sugar does work, but raw sugar is much more stable and will give a better crunch. 
  • Once you burn your brûlée’s, eat them immediately! If you refrigerate them with the sugar on top it will start to dissolve and lose its crunch. 
  • Skip a kitchen torch and get a real blow torch! It’s about the same price but much easier to use. 

If you try this recipe let me know! And remember, never let what someone else brings to the table be the only thing you have to eat. 

Instant Pot Vanilla Bean Creme Brulee with Blueberries

Creamy Creme Brûlée (Instant Pot)

Sherry Reuter
Absolultely perfect creme brulee made in your pressure cooker.
Prep Time 10 mins
Cook Time 5 mins
Cooling 2 hrs
Course Dessert
Cuisine French
Servings 2
Calories 200 kcal


  • Pressure Cooker


  • 1 Cup Heavy Cream
  • 4 Egg Yolk
  • 1/4 Cup Sugar
  • 1 Tsp Vanilla Extract
  • 1 Vanilla Bean (optional, but reccomended)


Making the Custard

  • Heat the cream and 1/2 of the sugar on the stove, until hot but not boiling. (If using vanilla veans, scrape the inside and add it now).
  • In a small bowl, mix the egg yolk and remaining sugar.
  • While stirring constantly, add the hot cream into the egg yolk mixture. Add vanilla extract.
    *If adding additional flavorings, add now.
  • Cool this mixture completely.
  • After it has cooled, divide the mix into 4 ounce ramekens or mason jars.

Cooking Instructions

  • Poor 1 cup of water into the pressure cooker and place the covered ramekins on a trivet.
  • Pressure cook on high pressure for 4 minutes and then fill natural release.
  • Cool to room temperature and then refrigerate for at least 2 hours.
  • Coat the top with raw sugar and burn until your desired level of caramelization.


  • You can flavor this base recipe with practically anything. This is a solid custard and can take a lot of flavor altering. Add chocolate, spices, fruit purees or juices. Taste along the way. 
Keyword creme brulee, Instant Pot, low cab

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