Instant Pot Lava Cake – Chocolatey Goodness!

I can’t believe I even like it. This Instant Pot Lava Cake is some seriously rich, gooey, chocolatey awesomeness. You all probably know by now that I’m not really a dessert person, let alone a chocolate person. But this??? THIS Instant Pot lava cake can turn us non-chocolate types into it’s-the-only-dessert-I’ll-ever-eat-again kind of people. Not only do I like it… I love it!! (Exciting news!! My Instant Pot Authorized Cookbook is now available for Pre-Order on Amazon! Check it out here!)

We take our Instant Pot Mini camping with us (even more often than we take our kids camping with us… lol!). It’s the perfect size to bring along and store in the RV. And cleanup is a breeze. It puts out awesome stuff like this Steel Cut Oatmeal and this Whole “rotisserie” Chicken in less than 30 minutes. So I figured I’d give it a shot with dessert. And boy am I glad I did!

As much as I am not a dessert person, my hubby is a dessert person. Chocolate is at the top of his list. Like way at the top. I’m pretty sure if he had to give up all food groups except one, chocolate would be the group he’d keep… So every once in awhile I make him a chocolatey treat. (I know… I should probably do it more often.) This Instant Pot lava cake is in a class by itself and takes less than 20 minutes to make – start to finish (yes, I should definitely do it more often!) And since this recipe is made in the Instant Pot Mini (3 quart), it’s perfect for just the two of us. 🙂

Check out the Instant Pot Lava Cake on The Spicy Apron Cooking Show YouTube Channel!

Here’s How To Make Instant Pot Lava Cake

Melt some butter and semi-sweet chocolate chips. Add some eggs (and an extra yolk), vanilla, powdered sugar, a bit of flour, and a pinch of salt and cayenne pepper (trust me on that one; it makes a difference!). Blend it all and pour into a couple of prepared ramekins, put on the trivet in the Instant Pot (with a cup of water underneath), set the timer to 9 minutes, and BAM! You’ve got one of the Most. Amazing. Desserts. Ever!

Oh… did I happen to mention that I’ve written an Instant Pot authorized cookbook? Woohoo! It’s specific to the Mini (’cause, like I said, we take it camping in the RV all the time!). It’s in the publisher’s hands now and will be out May 1, 2018. Pre-orders in March, so make sure to sign up for the email list and you’ll get a notification when it’s out if you’re interested. UPDATE: Available now! Get it here!

And there you have it – the dessert that turned this non-dessert-non-chocolate person into an OMG-when-can-I-make-that-again person! I’m sure my hubby will be happy with that!

If you’re looking for more Instant Pot recipes, try these:

Amazing Ribs in 30 Minutes

Hard Boiled Eggs in the Instant Pot

Instant Pot Whole Chicken

And if you need to jump on the Instant Pot bandwagon and get yourself one (or two), here’s where!

Instant Pot 6 Quart

Instant Pot Mini

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Instant Pot Chocolate Lava Cake - Amazing!

Yield: 2

Prep Time: 5 minutes

Cook Time: 9 minutes

Additional Time: 5 minutes

Total Time: 19 minutes

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Ingredients

• 1 teaspoon butter Soft to prepare ramekins
• 2 teaspoons Sugar to prepare ramekins
• 4 tablespoons butter
• 1/2 cup semi-sweet chocolate chips
• 2 Eggs
• 1 Egg Yolk
• 2 teaspoons vanilla
• 1/2 cup Powdered Sugar
• 3 tablespoons flour
• pinch salt
• pinch Cayenne Pepper
• sifted Powdered Sugar for topping
• Raspberries for topping
• mint leaves for topping
• 3/4 cup Water for Instant Pot inner pot

Instructions

1. Smear the inside of each ramekin with a little soft butter. Sprinkle 1 teaspoon sugar into each ramekin. Rotate ramekin around to ensure entire ramekin is coated with sugar. Set aside.
2. Melt butter and chocolate chips in microwave safe dish - 50% power for 1-2 minutes for most microwaves. Set aside.
3. Blend eggs and egg yolk in medium bowl. Add vanilla and melted butter and chocolate. Mix well.
4. Add powdered sugar, flour, salt and cayenne pepper. Mix well until a thick batter forms.
5. Set trivet into inner pot of the Instant Pot. Add ¾ cup water. Pour batter evenly into prepared ramekins and set ramekins side by side on trivet.
6. Secure lid, ensuring the valve is pointed to sealing. Press pressure cook and set timer to 9 minutes.
7. When timer goes off, turn valve to venting to release the pressure. When all pressure is released, carefully remove lid and take out ramekins using oven mitts.
8. Let ramekins sit for 5 minutes. Run a small knife along the inside of the ramekins to loosen lava cake. Carefully place a small plate over one of the ramekins and invert so the lava cake comes out of the ramekin and sits upside down on the plate. Repeat for other ramekin. Top with sifted powdered sugar, a raspberry, a sprig of mint, and serve warm.