Insert steamer rack in Instant Pot with 1-2 cups water (make sure bottom of inner pot is covered if you have a big IP!)
Turn on manual/pressure to 8 minutes and set the lid on top (don’t seal). You’ll save time with heating up your water/pot while you get your batter ready!
Melt chocolate & butter together in microwave. 30 seconds, stir, another 30 seconds.
In another bowl whisk together sugar, flour, & eggs.
Combine and mix both bowls.
Pour batter evenly in both ramekins. If you’re not planning on serving your cakes IN the ramekins, lightly butter them first so they slip out easily!
Set ramekins on steamer rack & seal Instant Pot! Your 8 minute timer will start as soon as pressure is reached. (depending on your altitude, your cook time might vary a couple minutes. Do a test run before a big date lol!)
After timer beeps, manually release pressure and carefully remove ramekins
All done! Garnish with what you have handy! On my first attempt I topped them with ice cream and blueberries. In these photos I used raspberries & mint. The possibilities are endless!