Step 1

Make sure the stainless steel insert is in your Instant Pot

Step 2

Butter the ramekins and set aside

Step 3

Measure out flour and powdered sugar, by spooning each into a measuring cup

Step 4

This ensures an accurate amount of flour used

Step 5

Do not use unbleached flour

Step 6

Add 1 cup of tap water to the IP

Step 7

Set the trivet (that came with your Instant Pot), inside

Step 8

In a medium mixing bowl, place butter (cut into squares) and chocolate

Step 9

Microwave in 15-second intervals, until the butter is melted

Step 10

Whisk until the chocolate melts with warm butter

Step 11

The mixture should be glistening and smooth

Step 12

Add powdered sugar

Step 13

If your powdered sugar is clumpy, sift it over the chocolate mixture, then whisk in

Step 14

The mixture should be thick

Step 15

Add egg and egg yolk and vanilla and whisk well

Step 16

Add flour and salt (for best result, sift right over the chocolate mixture) and gently fold in with a spatula

Step 17

Do not overmix!

Step 18

Divide the chocolate batter evenly among the ramekins

Step 19

Place ramekins on trivet in the Instant Pot

Step 20

Close and lock the lid and turn the steam release handle to Sealing

Step 21

Make sure the IP is set to cook at high pressure; press "manual" or "pressure cook" button and set timer to 8 minutes

Step 22

The IP will beep and start coming to pressure

Step 23

It can take up to 4 minutes for your Instant Pot to come to pressure

Step 24

Switch the valve to "venting" position to release the pressure

Step 25

When the pressure pin is down, carefully open the lid away from your face

Step 26

Carefully, wearing oven mitt, remove ramekin from the IP

Step 27

Cover each ramekin with a plate, flip over, tap the ramekin and gently remove

Step 28

The cake should pop right out

Step 29

Let it cool for a few minutes, dust with powdered sugar and serve