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?
Why is Peanut Butter Fudge the Best?
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 Chocolate Fudge recipe), 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.
Easy Peanut Butter Fudge
The best thing about this peanut butter fudge? How delicious it is. The 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!
What Size Instant Pot?
All of the recipes on my website are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot as the surface area is different and will affect the temperature of the sugar syrup.
However, some readers have experimented with this recipe and have reported that they’ve been able to successfully make this fudge in an 8 quart by doubling the recipe – you can read through the comments at the end of my post to see what readers have to say.
“I’ve made this twice and it has worked perfectly both times. I have an 8-qt pressure cooker, so I just double the recipe and it works just fine. Not only is it easier than making it on the stovetop, it is sooo yummy. This is my new favorite peanut butter fudge recipe.“S. Fields
How to Store Peanut Butter Fudge:
I store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.
This fudge stores well in the freezer. In unrelated news, I have been spending a lot of time standing by the freezer. 😉
Looking for More Fudge Recipes?
- 1 cup sugar (approx. 200g)
- ⅓ 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)
- 1 teaspoon vanilla extract
- 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.
- 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.