Pour 1-2 cups of water into the bottom of the Instant Pot liner. Place a glass bowl on top of the liner - make sure the glass bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
Set Instant Pot to Saute - be sure it’s on low or normal and not high.
Place coconut oil and chocolate chips in the glass bowl.
Stir chocolate mixture until smooth.
After the chocolate is smooth, press cancel and then hit the keep warm button.
Dip strawberries in chocolate, covering almost to the stem. Place covered strawberries on a parchment paper lined baking sheet.
If you want, add some crushed peanuts or shredded coconut to some of the strawberries.
Place berries in the fridge for 15 minutes to allow chocolate to harden before serving. These will keep in the refrigerator for 1-2 days or the freezer for 2 months.
Pantry Chocolate Option
Pour 1-2 cups of water into the bottom of the Instant Pot liner. Place a glass bowl on top of the liner - make sure the glass bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
Set Instant Pot to Saute - be sure it’s on low or normal and not high.
Place coconut oil in the glass bowl and melt. Add the remaining ingredients and stir chocolate mixture until smooth.
After the chocolate is smooth, press cancel and then hit the keep warm button.
Dip strawberries in chocolate, covering almost to the stem. Place covered strawberries on a parchment paper lined baking sheet.
If you want, add some crushed peanuts or shredded coconut to some of the strawberries.
Place berries in the fridge for 15 minutes to allow chocolate to harden before serving. These will keep in the refrigerator for 1-2 days or the freezer for 2 months.