Instant Pot Peanut Butter Fudge


This instant pot peanut butter fudge is an easy pour and cook dessert that calls for only a few minutes of hands-on time!

instant pot peanut butter fudge

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?

instant pot peanut butter fudge

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.

instant pot peanut butter fudge

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.

instant pot peanut butter fudge

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!

peanut butter fudge

Add butter, peanut butter, white chocolate chips and vanilla extract. Mix.

peanut butter fudge

Pour into a container, let it cool, then chill the fudge in the fridge.

peanut butter fudge

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!

instant pot peanut butter fudge

Instant Pot Peanut Butter Fudge

instant pot peanut butter fudge

Instant Pot Peanut Butter Fudge

5 from 3 reviews
Pin Recipe Print Recipe
Course Dessert
Cuisine American


  • 1 cup sugar (approx. 200g)
  • 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.
    peanut butter fudge
  • 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.
    peanut butter fudge
  • Pour the mixture into a parchment-lined 8×8 dish and smooth out the top with a spatula.
    peanut butter fudge
  • 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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instant pot peanut butter fudge
instant pot peanut butter fudge

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. 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!!!

  2. 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!

  3. 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!

  4. 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.

  5. 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. 🙂

  6. Dianne Grah says

    Are the white chocolate chips the ‘real’ kind containing cocoa butter or
    the standard easy to find ones? Thanks.

  7. Rawinder Sahota says


    I am from the UK when you put stick of butter would you please include grams so I know how much butter to use.