Instant Pot Chocolate Lava Cakes

There is no shortage of Instant Pot® chocolate lava cake recipes out there, but this one is different because we used a mix of brown sugar and cornstarch in the batter instead of the often-used confectioner's sugar. It adds a touch of caramel flavor to the cakes that is missing because they are pressure-cooked rather than baked in the oven.
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  • Level: Easy
  • Total: 35 min (includes pressurizing and cooling time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Nonstick cooking spray

2 tablespoons granulated sugar 

1/2 cup (1 stick) unsalted butter, cut into pats 

1/2 cup semi-sweet chocolate chips (about 3 ounces) 

1/2 cup bittersweet chocolate chips (about 3 ounces)  

1/3 cup packed light brown sugar  

1/4 teaspoon kosher salt  

2 teaspoons cornstarch 

1/4 cup plus 1 tablespoon all-purpose flour  

2 large eggs plus 2 large egg yolks 

2 teaspoons pure vanilla extract  

Confectioner's sugar, for dusting 

Directions

Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker; four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter)
  1. Lightly coat four 6-ounce heat-safe ramekins (each about 3 1/2 inches in diameter) with cooking spray. Add 1 1/2 teaspoons of the granulated sugar to each one, turning ramekin to coat all sides. Tap out any extra sugar out and set ramekins aside.
  2. Combine the butter and both chocolate chips in a medium heat-safe bowl and microwave in 15-second intervals until just melted, stirring with a heat-safe silicone spatula after each interval, 1 to 1 1/2 minutes.  
  3. Immediately whisk in the brown sugar, then allow to cool for 5 minutes. Combine the salt, cornstarch and flour in a small bowl and stir to combine. Add the whole eggs, egg yolks and vanilla extract to the chocolate mixture and whisk until smooth and glossy. Whisk in the flour mixture until a thick batter forms.  
  4. Divide the batter evenly among the 4 prepared ramekins. Cover each ramekin tightly with foil.  
  5. Pour 1 1/2 cups water in the bottom of a 6- or 8-quart Instant Pot®. Place the steamer rack in the pot and put the ramekins on the rack in a single snug layer. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 10 minutes (see Cook's Note).  
  6. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.   
  7. Use tongs to carefully remove the ramekins from the pot, then remove the foil. Allow to sit for 10 minutes. The cakes should look matte on top, but if any still look glossy and undercooked the cakes will finish setting up as they cool slightly.  
  8. Use a paring knife to gently go around the edges of each cake and carefully invert onto a plate. Dust the cakes with confectioner’s sugar and serve immediately. 

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.