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Chocolate Lava Cake - Instant Pot


Looking for a "last minute" dessert? Try this Chocolate Lava Cake made super easy using a pressure cooker. Tender, moist cake erupting with ooey gooey chocolate. What's not to love?

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Rate this recipe 4.6/5 (17 Votes)


  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup powdered sugar
  • 2 tablespoons all-purpose-flour
  • 4 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla


Servings 6
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Place the egg and butter on counter to let them reach room temperature.

Make sure the cake mold you are using will fit inside the pressure cooker you are using.

Grease the cake mold with butter. Make sure you thoroughly grease the mold on all sides and in all crevices. You can use any oven or microwave safe container. Although a glass container is not recommended.

Make sure there is a rack or some type of stand in the pressure cooker. You do not want the cake pan sitting on the bottom.

Add 2 cups of water in the bottom of the pressure cooker.

Measure flour and sugar into a bowl and either sift together or mix with a wire whisk.

Place the chocolate chips and butter in a bowl. Either microwave (about 30 seconds) or melt in double boiler. Mix thoroughly.

Add egg and vanilla into chocolate mixture. Using a hand mixer, mix until well blended.

Add sugar and flour into mixture. After stirring with a spoon, blend with a hand mixer. Fill cake mold no more than half full. Cover with foil.

Place cake mold on rack in the pressure cooker.

If you don’t have a handle on the rack to lift the cake out of the pressure cooker, just make one out of aluminum foil.

Close and lock lid on pressure cooker.

Cook on high heat setting for 8 minutes.

Remove from heat and use the natural release method until the lid is safe to unlock.

Remove the cake from the pressure cooker and remove foil. As with any cake in a cake pan, put a plate over the cake and invert.

Cut into the cake, serve with vanilla ice cream and enjoy!

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