Ready to use your Instant Pot for a truly tasty treat? These Instant Pot St. Patrick’s Day Hot Cocoa Bombs are about to make you forget about “luck” and turn your dreams into a reality!
When you can make your hot cocoa bombs in the Instant pot, it’s equivalent to finding a pot of gold at the end of the rainbow! Be certain to check out my Mint Hot Cocoa Bombs recipe as well.
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In as little as 20 minutes of time and just 4 easy ingredients, you’re going to wow your family and friends with this delicious creation. Is there nothing that the Instant Pot can’t do?!
Can I make my own hot chocolate mix to add to the middle of these hot cocoa bombs?
For sure. I make up this Homemade Hot Chocolate Mix and add to some when I have the time to do so but when I don’t, I just buy it from the store to save my sanity instead.
What You’ll Need To Make These Instant Pot St. Patrick’s Day Hot Cocoa Bombs
Here is the short list of ingredients that you’ll need to make these Lucky Charm Hot Cocoa Bombs.
Ingredients
- 24 oz green candy melts, 2 oz reserves
- 7 tablespoon hot cocoa powder w/ miniature marshmallows
- 2 blocks (4 oz) Almond Bark
- 42 Lucky Charms Marshmallows
How To Make Instant Pot St. Patrick’s Day Hot Cocoa Bombs
Once you have all the ingredients listed above, it’s time to get started! Here’s what you’ll need to do:
Step 1
Turn the Instant Pot to saute mode. Put 1 1/2 cups of water inside the Instant Pot. Put a glass bowl inside that fits as well. This is going to be your double broiler.
Step 2
Put the candy melts into the bowl and stir until melted.
Step 3
Grab the silicone molds and grease them. Once done add in the chocolate to coat the molds completely. Pop in the freezer when you’re done for about 5 minutes.
Step 4
Once the time has passed, take out the molds and put in 1/2 teaspoon of your cocoa powder and marshmallows in each mold.
Step 5
Put a bit more of the melted chocolate on top of the marshmallows to close the mold. Put back in the freezer for about 10 minutes.
Step 6
Take out of the freezer and get the cocoa bombs out of the mold by pushing on the sides of the mold until they come out.
Step 7
Using a different bowl, melt almond bark and about 2 ounces of the candy melts in the Instant Pot again, the same as before.
Step 8
Grab a wooden spoon and drizzle the melted mixture over the bombs. Put the Lucky Charms marshmallows on top asap.
Suggestions and Tips
Make certain that you’re careful when using the Instant Pot as it’s going to get hot and you don’t want to get burnt.
To serve these hot cocoa bombs, put in your favorite mug and pour 6 ounces of hot milk over the top. The middle will be released as the outer layer of chocolate melts. Just stir and enjoy!
More Hot Cocoa Bombs
- Twix Hot Cocoa Bombs
- Chocolate Orange Hot Cocoa Bombs
- Mint Hot Cocoa Bombs
- Irish Cream Hot Cocoa Bombs
More Hot Cocoa Bomb Recipes
Keep your family and friends delighted all winter with an assortment of hot cocoa bombs! I’ve put together an entire collection of recipes into a digital cookbook, complete with gift tags and bonus pages for planning your shopping trip and recording extra recipes.
You can print off the complete ingredient list and instructions for these Instant Pot Cocoa Bombs below.
If you love the recipe, please leave a 5-star rating!
📋 Recipe
Instant Pot St. Patrick’s Day Hot Cocoa Bombs
Ingredients
- 24 ounces green candy melts plus 2 ounces for reserves
- 7 tablespoons hot cocoa powder plus miniature marshmallows
- 4 ounces Almond Bark
- 42 Lucky Charms Marshmallows
Instructions
- Turn the Instant Pot to saute mode. Put 1 1/2 cups of water inside the Instant Pot. Put a glass bowl inside that fits as well. This is going to be your double broiler.
- Put the candy melts into the bowl and stir until melted.
- Grab the silicone molds and grease them. Once done add in the chocolate to coat the molds completely. Pop in the freezer when you're done for about 5 minutes. Once the time has passed, take out the molds and put in 1/2 teaspoon of your cocoa powder and marshmallows in each mold.
- Put a bit more of the melted chocolate on top of the marshmallows to close the mold. Put back in the freezer for about 10 minutes.
- Take out of the freezer and get the cocoa bombs out of the mold by pushing on the sides of the mold until they come out.
- Using a different bowl, melt almond bark and about 2 ounces of the candy melts in the Instant Pot again, the same as before.
- Grab a wooden spoon and drizzle the melted mixture over the bombs.
- Put the Lucky Charms marshmallows on top asap.
Nutrition
Need to run to the store to get some ingredients first? Remember to pin this recipe so you can find it when you’re ready to make them.
