• 1 cup dark chocolate chips
  • 1/2 cup butter
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla
  • mint leaves (optional)
  • raspberries (optional)


  • Place chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, remove from microwave and stir.
  • Place back in the microwave for another 30 seconds and stir until smooth.
  • In a separate bowl, whisk eggs, sugar, flour, and vanilla together until smooth.
  • Pour chocolate mixture into egg mixture and stir well to combine.
  • Spray four 6-7-ounce ramekins with cooking spray. 
  • Fill each ramekin 2/3 of the way full with batter.
  • Put steam rack in the bottom of the Instant Pot and add 2 cups of water. 
  • Place ramekins on the steam rack, placing 3 of the ramekins directly on the rack and one over the top and in the center of the 3 ramekins (as seen in photo above). 
  • Place lid on Instant Pot and place tab to “sealing”. Manually set the time to 8 minutes on “high” pressure. 
  • Quick release the pressure and carefully remove ramekins from Instant Pot.
  • Serve with ice cream and add mint leaves and raspberries for garnish. 


  • Instant Pot Pressure Cooker


Calories: 622kcal | Carbohydrates: 57g | Protein: 9g | Fat: 40g | Saturated Fat: 29g | Cholesterol: 184mg | Sodium: 298mg | Potassium: 330mg | Fiber: 2g | Sugar: 41g | Vitamin A: 885IU | Vitamin C: 0.2mg | Calcium: 162mg | Iron: 1.5mg