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Instant Pot Chocolate Lava Cake is a rich, chocolatey little cake with a warm, gooey center of yummy chocolate “lava”. This is an impressive Instant Pot dessert that is very simple to make. Pressure cooker chocolate lava cake is a perfect dessert for Valentine’s Day!
Instant Pot Chocolate Lava Cake
Instant Pot desserts are really fun to make! When they are chocolate, even better. This is recipe is called a Lava Cake because the center is melted and gooey, and when you take out your first spoonful, the lava comes out, too! Yum!
What the lava actually is is the batter, just not cooked as fully as the outer part of the cake. Don’t worry though, it is cooked enough to be safe to eat!
Preparing this pressure cooker chocolate lava cake takes only 2 mixing bowls, so the mess is very minimal. Using a hand mixer makes the combining of ingredients go faster, but if you don’t have one, use a whisk or a mixing spoon and use that elbow grease!
It is important to use the correct size of ramekin for these Instant Pot Chocolate Lava Cakes. If the ramekin is too large, the cake batter will be too shallow and will cook all the way through, not leaving you any yummy lava! So get the 6 oz size that are about 3.5″ across.
The batter mixture calls for some instant espresso powder, or instant coffee. This is to enhance the flavor of the chocolate. Don’t worry, your Instant Pot Chocolate Lava Cakes won’t taste like coffee! It’s an optional ingredient, but does make a difference.
The one thing that I want to warn you about is that they are very hot when they finish cooking. Talk about lava! The ramekins will be slippery, too, so please be prepared for that. Arm yourself with silicone or other oven mitts and even a kitchen towel.
You will want to invert each lava cake onto a small plate as soon as you are able to do so safely, for the best and most amount of molten lava in each cake. The longer they sit in the ramekins, the more they will continue to cook.
You can serve them in the ramekins if you want, and that would be much easier!
This pressure cooker chocolate lava cake recipe makes four servings (four lava cakes). A perfect Instant Pot dessert!
Instant Pot Rice Pudding
Instant Pot Baked Apples
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel
Instant Pot Chocolate Cheesecake
Instant Pot Chocolate Lava Cakes
Ingredients
Melt, Mix, Set Aside
- 4 oz Bittersweet Chocolate Chips, or Chocolate Bar, broken up (62% to 70% dark)
- ½ cup Unsalted Butter (room temp)
- ½ tsp Espresso Powder (or instant coffee) optional
Mix Together
- 2 Eggs (room temp)
- 2 Egg Yolks (room temp)
- 3 Tbsp Flour
- 1 cup Powdered Sugar (Confectioners Sugar)
- ¼ tsp Salt
- 1 tsp Vanilla Extract
Tools Needed
- 6 qt or 8 qt Electric Pressure Cooker
- Trivet/Rack
- Electric Hand Mixer
- Mixing Bowls (1 microwave safe)
- 4 (6 oz) Ramekins (oven safe)
- Spatula, Measuring Cups/Spoons
Instructions
- Add 1 1/2 cups of water to a 6 qt or 8 qt electric pressure cooker. Set the trivet/rack in the bottom.
- Spray the inside of the ramekins with cooking spray and set aside. Make sure you are using the 6 oz size.
- In a microwave safe bowl, add the chocolate chips/chunks and the butter. Heat in microwave for 30 seconds. Then remove from microwave and slowly stir to combine. Heat again for 20 seconds and stir some more. Repeat again for 10 seconds if necessary. Stir until smooth and combined. Then stir in the espresso powder, if using. Set aside.
- In a mixing bowl, add the eggs, yolks, flour, powdered sugar, salt, and vanilla. Using a hand mixer, mix on low speed until well combined.
- Pour the chocolate mixture into the batter and mix on low speed to combine.
- Pour the batter into the sprayed ramekins and distribute evenly between the four. The batter will be a bit thick.
- Place the ramekins in the pot on the trivet/rack. 3 on the bottom, and 1 sitting on top of the 3. No need to cover them.
- Place the lid on the pot and lock in place, setting the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes (High pressure).
- When the cooking cycle is finished, turn the steam release knob to the venting position to do a Quick Release of the steam/pressure.
- When the pin in the lid drops down you can open it. The cakes will be a little puffed up, but they will settle down.
- Please use extreme caution as you remove the ramekins, as they will be very hot, and very slippery. Use some oven mitts and a small towel.
- As soon as you are able to do so safely, invert the ramekins on individual small plates (or serve in the ramekin). Dust with powdered sugar, or garnish with ice cream, whipped cream, or some fresh berries.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE instant pot chocolate lava cake recipe and more
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Sandy, if you half the recipe, would the cooking time be the same?
Yes, the cook time stays the same. The only thing that will change the cook time is if you use a different sized ramekin.
Hi Sandy, I’m thinking of making this it looks so good.
I have Celiac Disease . Do you think using Gluten Free Flour will make a difference?
I haven’t tried it, but it seems like if it works in baking it will work in this. Please let me know how it works if you do try it. I will update the recipe to add the info for others.
I am hoping to make these on thanksgiving! I’m confused about the placement. You said to place the 4th one on top of 3. What exactly does that mean? Balance it in the middle of the 3 on the bottom? Also how many can I fit in an 8 quart IP? I have a 6 and an 8 quart and having 11 people so might use both to make this recipe.
Yes, I balance it on top of the 3. I haven’t made them in an 8 qt, but you should be able to fit one or two more.
I followed the recipe but kept out the espresso powder. Mine isn’t nearly as dark as it looks in the picture, I’m thinking I should have added cocoa powder or something bc it’s just so light 😣
I think dark chocolate would give you a darker color, as would a small spoonful of dark cocoa powder.
Hi Sandy, I’ve been thinking of trying this and wondered if it is it possible to make 6 at one time? Compan, of course!
Hi Mary, the problem is the ramekins all fitting in the pot. They might if you have an 8 qt pot, but I’m not sure. Also, increase the recipe by 1/2. You may have to cook them in 2 batches.
I’m new to IP cooking. This is one of my fave desserts. However, I live alone and couldn’t (or shouldn’t) eat more than one. Is it possible to make only 2 at a time instead of four? Or would it be too complicated to alter? TIA Sandy for your response. BTW, love your website!
Hi Patricia, you can cut the recipe in half and just cook 2. Keep the cook time the same.
Yummy! The cake was much silkier than I thought it would be. We really liked it!
I’m so glad you liked it, Isabel!