• Mix all ingredients except pecans and chocolate chips in a mixing bowl. Note that this recipe uses 1/2 of the boxed cake mix.
• Beat with an electric mixer on medium speed for 1 minute.
• Fold in the pecans and chocolate chips.
• Pour batter into a greased/sprayed 6 cup bundt pan or similar volume pan that is suitable for the electric pressure cooker.
• Cover the pan with a paper towel, and then with foil. Crimp the foil around the edges to seal it.
• Put 1 cup of water into the inner liner of your Instant Pot.
• Put in the trivet that came with the pot.
• Use a sling to lower the cake pan into the pot. Leave it in the pot as you will need it there to remove the cake from the Instant Pot.
• Put the lid on the pot and set the steam release knob to the Sealing position.
• Press the Pressure Cook (or Manual) button, and the +/- button to select 25 minutes.
• When cooking cycle ends, let it naturally release pressure for 10-15 minutes.
• Release the remaining pressure manually, and when the pin in the lid drops, open the lid.
• Gather up the ends of the sling and very carefully lift the cake from the pot and set it on a rack to cool. Watch out for any hot water that might have accumulated on top of the foil. It could drip onto you and burn you!
• Gently remove the foil and paper towel. Check to make sure the cake is cooked through. If not, put it back in for a few minutes and do a natural release again.
• Let cool in pan, then turn onto a plate and drizzle with the chocolate topping.

Chocolate Topping

• Melt the chocolate chips and 1 Tbsp of the heavy cream (I put them in a small dish in the microwave for 20 to 30 seconds).
• Stir or whisk very well (Keep stirring until it all blends together and it looks smooth and glossy.) If you want it thinner, add more heavy cream and stir well.
• Drizzle chocolate over the cake.

  Serve.