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.
Can I Make this in an 8-Quart?
As I mentioned above, I have only tested this recipe in a 6 quart. 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
“Hi Ashley I made this peanut butter fudge last night. I subbed the white chocolate chips for Ghiraradelli white chocolate melting wafers. I have an 8 quart instant pot and doubled the recipe. It came so creamy and delicious. Thank you for such a great recipe!”
Larry
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?
Ingredients
- 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
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.
Tom says
Alright Ashley. You’ve crossed over to evil with this recipe. I’ve only had my instapot for about a week now and only because one day I ventured down to the kitchen and the wife had bought and brought it home So far, I’ve made two of your dinner recipes and both were excellent keepers. The fudge is dangerous because it is so easy and so good. Not quite sure I operated the instapot correctly but the end product was certainly delicious. Thanks again. Your recipes are 3 for 3 for excellence and keepers all.
Ashley - My Heart Beets says
Tom, haha! I’m so glad you’re liking the Instant Pot recipes! Keep updating me on how they’re turning out for you 🙂
Kelly says
I stumbled upon this recipe last you (THANK GOODNESS). By far the best peanut butter fudge I’ve ever made. This year made regular with white chocolate chips but also made a couple batches with milk chocolate and it’s equally as good….decisions decisions. Hope it lasts long enough to make it to the neighbors.
Ashley - My Heart Beets says
Kelly, that’s so great to hear! Thanks for letting me know how much you like this recipe 🙂
Debi says
I doubled the batch in my 6 qt IP and it’s deliicous! Although, the color of my peanut butter fudge was light-colored and not the color of the recipe. How do you get the golden color?
Ashley - My Heart Beets says
Debi, that’s so great to hear! Thanks for letting me know how much you liked this recipe 🙂 As for the color, is it significantly lighter? Maybe it has to do with how dark the peanut butter is? I’m not sure, hopefully another reader can chime in.
Margaret Hart says
I’m trying to make this fudge, but the minute pressure was reached for the water/sugar mixture, I received a burn notice. I released pressure, stirred again, and started over. As soon as I turned pressure on, I received another burn notice immediately.
Jennifer says
If I don’t have white chocolate chips can I use shaved white chocolate almond bark?
Ashley - My Heart Beets says
Jennifer, I’m sure that’ll be fine as long as you’re using the same amount.
Vanice brames says
It was very good and easy will definitely make it again
Ashley - My Heart Beets says
Vanice, that’s great to hear! Thanks for letting me know how the fudge turned out for you 🙂
Lorraine says
Hello!! I am making this right now! I am going to double it cause I have a 8q pot. The problem is I only have one bag of white chocolate chips. Could I use bakers chocolate??
Ashley - My Heart Beets says
Hi Lorraine, I’m sure Baker’s chocolate will be fine – I’d just chop it up first. Let me know how it goes!
LARRY GETTEMY says
Hi Ashley
I made this peanut butter fudge last night.. I subbed the white chocolate chips for Ghiraradelli white chocolate melting wafers. I have an 8 quart instant pot and doubled the recipe. It came so creamy and delicious. Thank you for such a great recipe!
Ashley - My Heart Beets says
Hi Larry, that’s so wonderful to hear! Thank you for letting me know how it turned out for you 🙂
Michelle says
Can you do this with chocolate chips instead of white chocolate chips ??
Ashley - My Heart Beets says
Michelle, I’m sure that’d taste great! It’d look different of course. Let me know how it goes 🙂
Jessica says
I am trying to make this recipe, but when I do the sugar and water step I keep getting a burn notice. I have an 8 quarter andit came to pressure shortly before I got the burn notice. Any suggestions?
Ashley - My Heart Beets says
Hi Jessica, I’ve only tested this in a 6 quart. I’ve heard that some people have been able to successfully use an 8 quart by doubling the recipe.
Barb Armstrong says
I did in 6 qt and got burn notice. it tastes great but the sides of the pieces look rough. what did i do wrong?
Mary Foster says
What exactly do you mean by “white chocolate chips?” Do we use white morsels, white baking chips, or actual white chocolate? Real white chocolate is hard to find and is expensive. Just looking for clarification. Thanks!
Ashley - My Heart Beets says
Hi Mary, you can use any of those – as long as it’s 12 ounces 🙂 I just buy white chocolate chips from my local grocery store (whole foods, aldi, etc).
Gina says
This is amazing! Thank you for sharing. Wonder if I could replace half of the white choc chips for milk chocolate?
Ashley - My Heart Beets says
Thanks, Gina! I’m sure that’d be fine 🙂
Kalpana Patel says
My 95 year old mother loves peanuts but can’t eat them due to eroded gums. She doesn’t eat chocolate (actually all western food!). Can I make this without chocolate? Hoping she accepts the peanut butter.
Thanks
Ashley - My Heart Beets says
Hi Kalpana, I haven’t tried this without the chocolate so I’m not sure – it will change the look and texture of the fudge. I would try stirring in some dry milk powder and see what that does. Please let me know if you experiment!
Chance says
I made this vegan using palm shortening for the butter and vegan white chocolate chips. I also subbed tahini for the peanut butter for fun and it was delicious! The texture is nice and it’s not too sweet for fudge. It’s a clever use of the instant pot to cook the syrup. Thanks for another wonderful recipe!
Ashley - My Heart Beets says
That’s awesome – thanks for sharing how you made this vegan! Also, tahini fudge sounds awesome – glad to know it turned out well 🙂
S Fields says
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.
Ashley - My Heart Beets says
Happy to hear that! Thanks for letting me know how much you like this 🙂
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. 🙂