Prepare a baking sheet by lining it with waxed paper or parchment paper.

Put the InstantPot in SAUTE mode . In the main steel insert, put a trivet and pour 4 - 6 cups of water.

Pour the chocolate chips into the mason jars with wide mouth. ( I use recycled salsa bottles)

Once water starts boiling, cancel SAUTE. Put the chocolate chip filled jars on the trivet. Using a wooden spatula, stir the mixture few times.

Press KEEP WARM button so the water stays warm for extended period of time and chocolate stays melted without overheating or burning.

Make sure the water doesn't get into the chocolate melt.

Hold a pretzel rod by one end and dip it into the chocolate, leaving an inch or two uncovered. Lay it flat on prepared baking sheet. Make sure to leave some space in between two.

Lightly sprinkle each pretzel rod with sprinkles. Repeat with remaining chocolate and pretzels.

Place the baking sheet with pretzels in the refrigerator for about 15 minutes to set the chocolate.

Carefully remove the rods from the baking tray. Store in dry air tight container. Chocolate-Covered Pretzels will keep well for up to several weeks in an airtight container at room temperature.

Prepare a baking sheet by lining it with waxed paper or parchment paper.

Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after every interval.

Once you feel good spreadable melt, hold a pretzel rod by one end and dip it into the chocolate, leaving an inch or two uncovered. Lay it flat on prepared baking sheet. Make sure to leave some space in between two.

If you want to top the pretzels with toppings, sprinkle them on when the chocolate is still wet. Also, don't dip the chocolate covered pretzel into the sprinkle instead sprinkle over flat layed pretzels.

Repeat with remaining chocolate and pretzels.

Place the pretzels in the refrigerator for about 15 minutes to set the chocolate. Chocolate-Covered Pretzels will keep well for up to several weeks in an airtight container.