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Instant Pot St. Patrick’s Day Hot Cocoa Bombs stacked on top of each other
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5 from 1 vote

Instant Pot St. Patrick’s Day Hot Cocoa Bombs

Making these Instant Pot St. Patrick’s Day Hot Cocoa Bombs is a breeze!


  • 24 ounces green candy melts, plus 2 ounces for reserves
  • 7 tablespoons of hot cocoa powder plus miniature marshmallows
  • 2 blocks (4 ounces) Almond Bark
  • 42 Lucky Charms Marshmallows


  • 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.