1. Mix all ingredients except pecans and chocolate chips in a mixing bowl. Note that this recipe uses ½ of the boxed cake mix.

2. Beat with an electric mixer on medium speed for 1 minute.

3. Fold in the pecans and chocolate chips.

4. Pour batter into a greased/sprayed 6 cup bundt pan or similar volume pan that is suitable for the electric pressure cooker.

5. Cover the pan with a paper towel, and then with foil. Crimp the foil around the edges to seal it.

6. Put 1 cup of water into the inner liner of your Instant Pot.

7. Put in the trivet that came with the pot.

8. 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.

9. Put the lid on the pot and set the steam release knob to the Sealing position.

10. Press the Pressure Cook (or Manual) button, and the +/- button to select 25 minutes.

11. When cooking cycle ends, let it naturally release pressure for 10-15 minutes.

12. Release the remaining pressure manually, and when the pin in the lid drops, open the lid.

13. 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!

14. 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.

15. Let cool in pan, then turn onto a plate and drizzle with the chocolate topping.

Chocolate Topping

1. 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).

2. 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.

3. Drizzle chocolate over the cake.

   Serve.