This instant pot peanut butter fudge is an easy pour and cook dessert that calls for only a few minutes of hands-on time!
I’d like to make a case for eating peanut butter fudge year-round. It takes minutes to make, there’s no need for an oven, and well, doesn’t everyone have a jar or two of peanut butter in their pantry?
Peanut butter fudge is my favorite fudge flavor of all, which says a lot coming from a girl who loves her chocolate. Now, if you offered me a chocolate candy bar or a spoonful of peanut butter, I’d take you up on the chocolate. But if you offered me chocolate fudge or peanut butter fudge? Completely different story. (I feel like I need to thank you for offering me fudge in this hypothetical scenario, heh).
Not to smack-talk chocolate fudge (especially considering I have an excellent recipe for it), but peanut butter fudge has more depth, it’s not as one-note. You will not tire of peanut butter fudge. This fudge will have you wanting more. It is addicting. I make no apologies, you’ve been warned.
The best thing about this peanut butter fudge? How delicious it is. Second best thing about it? How easy it is to make.
I’m convinced that the instant pot is the simplest way to make homemade fudge. There’s no need for a candy thermometer. You don’t have to stand by the stove or by the microwave and stir. You just pour some ingredients into a pot, pressure cook, and mix.
While testing this recipe, I made several batches and played around with different ratios, and you know what? The peanut butter fudge was good every time, but this recipe, as written, is the best. It’s the right amount of creamy and peanut buttery and (white) chocolatey.
How to make Peanut Butter Fudge in an Instant Pot:
First, we make sugar syrup: mix water and sugar and pressure cook. Easy!
Add butter, peanut butter, white chocolate chips and vanilla extract. Mix.
Pour into a container, let it cool, then chill the fudge in the fridge.
Slice and enjoy!
This fudge stores well in the freezer. In unrelated news, I have been spending a lot of time standing by the freezer. 😉
Make this fudge, tell me what you think. Let me know how it compares to my chocolate fudge or my cookies and cream fudge recipes!
Ingredients
- 1 cup sugar (approx. 200g)
- â…“ cup water (approx. 2.8 oz)
- 1 stick butter sliced, room temperature (113 grams)
- 1 ½ cups creamy peanut butter (approx. 12.7 ounces)
- 2 cups white chocolate chips (12 ounces)Â
- 1 teaspoon vanilla extract
Instructions
- Add the sugar and water to the instant pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
- Quick-release pressure.
- Add the room temperature butter, peanut butter, white chocolate chips, and vanilla extract to the pot and quickly stir until well combined.
- Pour the mixture into a parchment-lined 8×8 dish and smooth out the top with a spatula.
- Let the fudge cool down on the countertop for 30 minutes.
- Put it in the fridge for a minimum of 4 hours to set (or leave it overnight).
- Lift from the pan using parchment, then cut into squares.
Video
Notes
- Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
Lakshmi says
One cup means what measurement cup I can use,plz reply!
Eileen Byhower says
Ashley I’ve been following you for a while now and I love your instant pot recipes! I’ve never written to tell you this because I’m pretty lazy! I do feel compelled to write about this because I feel that this might help others concerned about using an 8 quart IP. I bought this 8 quart instant pot about a year ago and I have also had problems with the burn light going on particularly when making tomato-based recipes. So I was concerned about making the peanutbutter fudge recipe. I increased the recipe by 1/3 and kept the same time setting. I used dark chocolate instead of White chocolate chips because I love the thought of dark chocolate with peanut butter! I added roasted pecans also. I mixed in the butter and the chocolate chips before adding the rest of the ingredients so everything mixed really well! All I can say is it came out perfect, My husband gave it a big thumbs up and I never had the burn notice on the instant pot! I still put it in an 8 x 8 pan but I probably would put it in a larger container in the future so it’s not as tall! Thank you!!!
Ashley - My Heart Beets says
Eileen, thank you for leaving this comment! Great to know the recipe worked out well 🙂 This will definitely be helpful for those with an 8 qt!
Milo Bloom says
Made this in my 8 quart last night. Stuck with the recipe, got a burn notice, popped it open to check, no burned sugar. Added a tiny bit more water, brought it back up to pressure at normal temp, then cancelled, switched to low temp/hi pressure to be safe, no burn notice, followed the recipe through the rest of the way. Best guess is that I didn’t mix the sugar and water together well enough (and scrape the pot). No white chocolate chips in my pantry so I used regular semi-sweet.
This is the first time I’ve ever made fudge. As far as I can tell, this is perfect. Not grainy or dry at all. And the very holy combination of peanut butter and chocolate.. yum! Thanks for a great recipe, Ashley!
Ashley - My Heart Beets says
Milo, I’m so glad it worked out! And thanks for sharing your experience using an 8 quart, that’ll be helpful for others I’m sure.
SJ says
Hi Ashley,
Is the instant pot just used to make sugar syrup?
Thanks!
Ashley - My Heart Beets says
Yes, and to mix together the ingredients, that’s it!
Jatinder says
I followed your recipe using my 3 quart instant pot and it came great, just great. Must say your directions are excellent and your website is the most user friendly. Keep it up. Thanks a bundle.
Ashley - My Heart Beets says
Hi Jatinder, great to know it works well in a 3 quart, thank you for sharing! And thank you for the kind words 🙂
Preetha says
I made this for my seven year old. She absolutely loved it! She likes peanut butter so she really loves this.
Personally, I would have liked a bit more crunch (similar to the cookies and cream fudge recipe). The next time I may add something to it for more texture.
Thanks for an easy recipe!
Ashley - My Heart Beets says
Glad she loved it!
aruna says
Hi I would love to try this recipe. Have you used peanut butter without sugar in this recipe? Or does the sugar quantity change if I use sugarless peanut butter ?
Ashley - My Heart Beets says
Hi Aruna, I’m so sorry for the late reply! The peanut butter I use (Costco’s Organic PB) doesn’t have any added sugar. I doubt it would make a difference as even if your PB had some added sugar as it’s likely minimal. Did you end up making this? If so, I hope you loved it!
Rashme Dhar says
Thanks Ashley for very easy recipes. I made this peanut butter fudge yesterday. I didn’t have white chocolate so I used semi sweet chocolate morsels, it came out so good.
Ashley - My Heart Beets says
Rashme, that’s awesome! I’m so glad you liked it!
SK says
Hello! I don’t know why I waited so long to join your listserv- I’ve been observing many of your recipes (and trying a few) before I even had an InstaPot! Thank you!
Question on this fudge recipe – if I had regular chocolate chips instead of white chocolate – does that turn out to be a good chocolate peanut butter fudge? Or does it mess with the recipe/proportions too much? Any insights you may have on that would be helpful.
Ashley - My Heart Beets says
SK, I’m glad you joined too! I’m sure you can use regular chocolate chips here – a reader just left a comment saying they made it that way, so I’m sure it’ll be delicious. Can’t go wrong with PB + chocolate! Let me know how it goes. 🙂
Dianne Grah says
Are the white chocolate chips the ‘real’ kind containing cocoa butter or
the standard easy to find ones? Thanks.
Ashley - My Heart Beets says
Dianne, any white chocolate chips should work here. I get mine from Whole Foods or Giant Eagle. Let me know what you think if you make this fudge 🙂
Rawinder Sahota says
Hi
I am from the UK when you put stick of butter would you please include grams so I know how much butter to use.
Thanks
Ashley - My Heart Beets says
Hi Rawinder, there are 113 grams in a stick of butter – just updated the recipe card to include that information. 🙂