Instant Pot Chocoflan

5 from 1 vote
10 slices
DifficultyNot Too Tricky
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
20 minutes
Cook Time
20 minutes
Pressure Release
Total Time*
*The Total Cook Time is estimated since the time for a Full Natural Pressure Release varies depending on many variables including the food being cooked, the size of the pot, etc.
Recipe by: Valerie Cooper
This popular Hispanic dessert features a moist chocolate cake layered with a smooth, creamy flan, and topped with caramel. So delicious!
Cuisine: Hispanic
Course: Dessert
Category: Cakes, Puddings & Custards


for the Caramel Topping

  • ½ cup granulated sugar

for theCake

  • 1 box chocolate cake mix divided, I prefer Pillsbury Devil Foods Cake

for the Flan

  • ½ can evaporated milk ½ of a 12 fluid ounce can, 6 fluid ounces
  • ½ can sweetened condensed milk ½ of a 14 fluid ounce can, 7 fluid ounces
  • 3 eggs
  • 4 ounces cream cheese cubed, ½ of an 8-ounce package

for the Instant Pot

  • 3 cups water


Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1slice | Calories: 369kcal | Carbohydrates: 55g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 459mg | Potassium: 304mg | Fiber: 1g | Sugar: 39g | Vitamin A: 320IU | Vitamin C: 0.8mg | Calcium: 188mg | Iron: 2.3mg
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