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Homemade Instant Pot Chocolate Lava Cake Recipe photo

Instant Pot Chocolate Lava Cake Recipe

This Instant Pot Chocolate Lava Cake is SO EASY! A rich, fudgy dessert ready in under 30 minutes, perfect for any chocolate lover's indulgence.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Servings 4 servings

Equipment

  • Instant Pot
  • Silicone ramekins
  • Trivet
  • Mixing Bowls
  • Whisk or spatula

Ingredients
  

  • 1 cup water for steaming
  • 1/4 cup unsalted butter cut into cubes
  • 4 oz semi-sweet chocolate or dark chocolate, chopped
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 egg yolk egg yolk extra richness
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon espresso powder enhances chocolate flavor
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions
 

  • Pour 1 cup of water into the bottom of your Instant Pot to generate steam for cooking the cake.
  • In a microwave-safe bowl, combine the cubed unsalted butter and chopped semi-sweet chocolate. Microwave in 20-second intervals, stirring in between, until melted and smooth (about 1 minute). Allow to cool slightly.
  • Whisk together the powdered sugar and the melted chocolate mixture until well combined. Add the large egg, egg yolk, pure vanilla extract, and espresso powder. Mix until smooth.
  • Gently fold in the all-purpose flour and salt until just combined. Be careful not to overmix.
  • Grease silicone ramekins with butter or cooking spray. Pour the batter evenly into each ramekin, filling about 3/4 full.
  • Place the filled ramekins on the trivet inside the Instant Pot. Ensure they are stable and not touching the water.
  • Secure the Instant Pot lid with the steam release valve set to sealing. Select "Pressure Cook" or "Manual" and set the cooking time to 9 minutes.
  • Allow a natural pressure release for 5 minutes, then carefully switch the valve to venting to release any remaining steam.
  • Remove the ramekins carefully. Let cool for a minute, run a knife around the edges, invert onto a plate, and serve warm with ice cream or powdered sugar.

Notes

  • Substitute unsalted butter with coconut oil for a lighter version.
  • Use sugar substitutes like erythritol or monk fruit for lower calories.
  • Replace all-purpose flour with almond flour for gluten-free option.
  • Prepare batter ahead and refrigerate for a few hours before cooking.
  • Store leftovers in an airtight container in the fridge up to 3 days and reheat gently.
Keyword Chocolate, Easy, Fudgy, Instant Pot, Lava Cake, Pressure Cooker, Quick