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Instant Pot Chocolate Lava Cakes

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These Instant Pot Chocolate Lava Cakes are decadent enough to serve on date night and easy enough to make any night of the week! In fact, they are so easy to make you may find yourself making them over and over again whenever a chocolate craving strikes!! Making them in your pressure cooker ensures that they stay moist on the outside.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Instant Pot Chocolate Lava Cakes are going to become your go-to dessert, trust me!! cookingwithcurls.com

and ooey, gooey on the inside! Just look at that luscious molten chocolate lava pouring out of these Instant Pot Chocolate Lava Cakes! 🙂 Don’t let the unassuming outside fool you.

Instant Pot Chocolate Lava Cakes are an impressive dessert filled with a decadent chocolate filling! cookingwithcurls.com

they are hiding a rich and delicious chocolate center that can melt all of your troubles away!

How do you make Lava Cakes in an Instant Pot?

Generously butter the inside of (4) 6-ounce ramekins. Set aside…..

Generously butter the ramekins cookingwithcurls.com

Add the butter and chocolate to a large, microwave safe bowl. Heat for 30 seconds…..

Melt the chocolate and butter together in a large bowl cookingwithcurls.com

Remove and stir to combine. Place back in the microwave and heat for an additional 30 seconds. Stir until all chocolate is melted and smooth. Heat in additional 15 second increments if needed, but do not over heat!

Whisk in the powdered sugar until well combined…..

Whisk the powdered sugar into the melted chocolate cookingwithcurls.com

Add the eggs, egg yolks, and vanilla. Mix well to combine…..

Whisk the eggs into the chocolate mixture cookingwithcurls.com

Add the flour and pinch of salt…..

Stir the flour into the chocolate mixture cookingwithcurls.com

Stir just until combined. Do not over mix the batter!!

Divide the batter evenly between the prepared ramekins…..

Evenly divide the batter between the 4 ramekins cookingwithcurls.com

Place a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Carefully stack the ramekins on top of the trivet…..

Stack the filled ramekins on a trivet in the inner liner of the pressure cooker cookingwithcurls.com

Secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to 7 minutes using the + and – buttons…..

Cook on Manual High Pressure for 7 minutes cookingwithcurls.com

When the pot beeps carefully turn the knob to release the pressure. Remove the lid…..

Carefully remove the lid to the pressure cooker cookingwithcurls.com

Very carefully remove the ramekins and place on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes…..

Run a thin knife around the edge of the ramekin to loosen the cakes cookingwithcurls.com

Place a dessert plate on top of each ramekin and flip it over…..

Perfectly cooked Chocolate Lava Cakes on dessert plates cookingwithcurls.com

Dust with powdered sugar and serve with fresh fruit or ice cream…..

These Instant Pot Chocolate Lava Cakes have a surprise molten chocolate filling that will delight your guests! cookingwithcurls.com

Now sit back and relax in chocolate heaven!

Recipe Notes:

  • I used dark, bittersweet chocolate for intense chocolate flavor. For sweeter cakes substitute semi-sweet chocolate or a combination of the two.
  • If the cake sticks simply hit the bottom with the palm of your hand a few times to knock it loose.
  • Because we are stacking the ramekins you need to use a low trivet so you have enough room left to secure the lid.

More decadent chocolate dessert recipes:

Tools used to create this recipe:

Caution ramekins are HOT! cookingwithcurls.com

I was not kidding when I said that they are HOT!! 🙂

P.S. Don’t forget to grab something to drink, you’re going to need it!

Enjoy!!

Instant Pot Chocolate Lava Cakes are going to become your go-to dessert, trust me!! cookingwithcurls.com

Instant Pot Chocolate Lava Cakes

These Instant Pot Chocolate Lava Cakes are decadent enough for date night and easy enough to make any night of the week!
4.67 from 6 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, instant pot
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 Servings
Calories: 607kcal
Author: Lisa Johnson

Ingredients

  • ½ cup unsalted butter (plus more for the ramekins)
  • 4 ounces bittersweet chocolate chunks (62% or higher)
  • 1 cup powdered sugar (plus more for dusting)
  • 2 large eggs (room temperature)
  • 2 large egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • teaspoon sea salt

Instructions

  • Generously butter the inside of (4) 6-ounce ramekins. Set aside.
  • Add the butter and chocolate to a large, microwave safe bowl. Heat for 30 seconds. Remove and stir to combine. Place back in the microwave and heat for an additional 30 seconds. Stir until all chocolate is melted and smooth. Heat in additional 15 second increments if needed, but do not over heat!
  • Whisk in the powdered sugar until well combined.
  • Add the eggs, egg yolks, and vanilla. Mix well to combine.
  • Add the flour and pinch of salt and stir just until combined. Do not over mix the batter!!
  • Divide the batter evenly between the prepared ramekins.
  • Place a trivet at the bottom of the Instant Pot liner and add 1 cup of water. Carefully stack the ramekins on top of the trivet.
  • Secure the lid and turn the knob to the “Sealing” position. Press the “Manual or Pressure Cook” button. Adjust the time to 7 minutes using the + and – buttons.
  • When the pot beeps carefully turn the knob to release the pressure. Remove the lid.
  • Very carefully remove the ramekins and place on a wire cooling rack. Cool just until you can handle them. Run a thin knife around the edges to loosen the cakes.
  • Place a dessert plate on top of each ramekin and flip it over. Dust with powdered sugar and serve with fresh fruit or ice cream.

Notes

  • I used dark, bittersweet chocolate for intense chocolate flavor. For sweeter cakes substitute semi-sweet chocolate or a combination of the two.
  • If the cake sticks simply hit the bottom with the palm of your hand a few times to knock it loose.
  • Because we are stacking the ramekins you need to use a low trivet so you have enough room left to secure the lid.
  • Cooking time does not include the time it takes for the pressure cooker to come up to pressure. The time needed varies but is about 15 minutes.

Nutrition

Calories: 607kcal | Carbohydrates: 57g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 247mg | Sodium: 119mg | Potassium: 221mg | Fiber: 2g | Sugar: 40g | Vitamin A: 980IU | Calcium: 49mg | Iron: 3.2mg

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6 Comments

  1. Does the cooking time stay the same if you are only using 2 ramekins? I am wondering if I can half the recipe and only do 2 cakes.

  2. 5 stars
    This is a fabulous and delicious recipe! We love it and I make it often. Last night I made it using Lindor’s Chili Chocolate, just for something a little different. It was so good. It was a little spicy but not at all overpowering.

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