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instant pot chocolate lava cake

Instant Pot Chocolate Lava Cake

Instant Pot Chocolate Lava Cake is the perfect combination of tender chocolate cake and a moist and rich filling.
Course Dessert
Cuisine American
Keyword Instant Pot Chocolate Lava Cake
Prep Time 5 minutes
Cook Time 8 minutes
Servings 3 cakes
Calories 509kcal
Author Catalina Castravet


  • 1 cup water
  • 1/4 cup unsalted butter cut into cubes
  • 4 oz. semi-sweet chocolate or dark chocolate
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon espresso powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt


  • Butter the ramekins and set them aside.
  • Add 1 cup of water to the instant pot and set the trivet inside.
  • In a medium mixing bowl, add butter and chocolate. Microwave in 15-second intervals, until the butter, is melted. Whisk well until the chocolate melts. The mixture should be smooth.
  • Add powdered sugar and espresso powder. The mixture should be thick and smooth.
  • Add egg and egg yolk and vanilla and whisk well.
  • Add flour and salt and fold in with a spatula. Do not overmix!
  • Divide the chocolate batter evenly among the ramekins. Place ramekins onto the trivet in the Instant Pot.
  • Close the lid and point the valve to the "sealing" position. Newer models do it on their own.
  • Cook on high pressure for 8 minutes.
  • When the timer is done, press the "cancel/off" button. Do a quick pressure release.
  • Carefully open the lid and wearing an oven mitt, remove ramekin from the IP.
  • Cover each ramekin with a plate, flip over, tap the ramekin and gently remove the cake.
  • Let it cool for a few minutes, dust with powdered sugar and serve.


Calories: 509kcal | Carbohydrates: 47g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 361mg | Potassium: 275mg | Fiber: 4g | Sugar: 34g | Vitamin A: 678IU | Calcium: 60mg | Iron: 4mg