Molten Instant Pot Chocolate Lava Cake has a gooey chocolate center and a hint of coffee. With a short list of ingredients and short preparation time, this dessert is super quick and easy to make. There’s no need to turn on your oven to get a delicious and decadent dessert when you have an Instant Pot!
[Update: I’ve found that the time needed to cook this Instant Pot dessert can vary based on the model of Instant Pot! I’ve updated the recipe to include a range of times. Use the lower range if it’s your first time, and if they seem too undercooked, pressure cook for another 1 to 2 minutes.]
Dessert in your Instant Pot
? The answer is a resounding “yesss!” These molten Instant Pot chocolate lava cakes are such a wonderfully decadent treat! We were in the mood for dessert and of course, now that everything in my kitchen revolves around the Instant Pot, I just HAD to come up with an Instant Pot dessert.
The list of ingredients is short and so is the time required for prep, so I would consider this an easy recipe! And one more thing – you’ve got to eat these chocolate lava cakes warm!
Tips and Substitutions
I make a lot of curries and highly spiced dishes in the Instant Pot and one thing I’ve found is that the Instant Pot sealing ring retains the smell of whatever I cook. I’ve tried all kinds of tricks and they work okay but not perfectly.
So I ordered a second Instant Pot silicone sealing ring
from amazon that I use for desserts, oatmeal, etc. You might want to consider getting an extra one for yourself if you plan on making desserts or anything that’s mild.
You’ll also need some oven-proof dessert cups. I use small 3 1/2 inch ramekins
but you could also use glass Pyrex custard cups. They’re a bit of a tighter fit, but you might already have them in your kitchen cabinet.
I use 6 oz. ramekins in a 6 quart Instant Pot Duo or Instant Pot Ultra for this lava cake recipe; if you’re using different size or type of containers or pressure cooker, your cooking time may need to change.
This lava cake recipe uses instant coffee granules and I think it adds a nice counter-balance to the chocolate. But I’m a coffee drinker and love to get my coffee fix! My kids, on the other hand, are not coffee drinkers and they like these chocolate lava cakes without the coffee. If you don’t care for coffee either, you can easily leave it out.
It’s important that you microwave the chocolate correctly: at medium (50%) power, in small bursts, stirring well every 15 seconds, and stopping when there are still a few pieces of chocolate still left, allowing the remaining chocolate to melt in the residual heat, stirring until smooth.
This Instant Pot lava cake recipe can be tricky for some readers. The reason could be altitude-related or slight variations in the measuring of ingredients. The pressure cook time for this recipe may also vary based on model of Instant Pot.
If you’re making this Instant Pot lava cake recipe for the first time, you might want to try 7 minutes and if the lava cakes are undercooked, pressure cook them for another 1 to 2 minutes.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot chocolate lava cake.
Instant Pot Chocolate Lava Cake Ingredients
Instant Pot Chocolate Lava Cake Step-by-Step Instructions
- In a medium-sized microwave-safe bowl, microwave butter and chocolate on medium (50%) heat for about 1 minute. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth but a few small pieces of chocolate still remain. Keep stirring to allow the chocolate to completely melt in the residual heat. *
- Stir in confectioner’s sugar.
* Make sure you don’t over-melt the chocolate. See this article about melting chocolate in the microwave.
- Whisk in eggs, yolks, coffee and vanilla.
- Stir in flour and salt.
- Grease the bottom and sides of four 6 oz. ramekins. Coat each with sugar.
- Divide batter among the ramekins.
- Pour 2 cups water into the Instant Pot’s main compartment (inner pot) and place trivet in water.
- Place 3 ramekins on the trivet and stack a fourth ramekin on top.
- Close the Instant Pot.
- Make sure the steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘9’ (9 minutes). *
* The pressure cook time for this recipe can vary based on model of Instant Pot. If you’re doing this for the first time, you might want to try 7 minutes and if the lava cakes are undercooked, pressure cook them for another 1 to 2 minutes.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 9 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Remove the ramekins carefully. I just lift the trivet to remove them.
- Place the lava cakes on a cooling rack to cool for a few minutes before serving.
- Dust the Instant Pot chocolate lava cakes with powdered sugar.
- Serve warm!
- If you want to turn the cake out onto a plate, run a knife around the edge of the baking dish, place a plate over top and holding both steadily, turn the dish upside down. The cake should come apart from the dish and sit on the plate. Sprinkle with powdered sugar.
Instant Pot Chocolate Lava Cake
Ingredients
- 1 Tbsp granulated sugar
- 1/2 cup (1 stick) butter cut into pieces
- 4 oz. semisweet chocolate chopped
- 1 cup confectioners' sugar
- 2 eggs
- 2 egg yolks
- 1 tsp instant coffee granules
- 1 tsp vanilla extract
- 6 Tbsp all purpose flour
- 1/4 tsp salt
Instructions
- Grease the bottom and sides of four 6 oz ramekins. Coat each with sugar.
- Melt the chocolate and butter: In a medium-sized microwave-safe bowl, microwave butter and chocolate on medium heat for about 1 minute. Stir and repeat heating at 15-second intervals, until the chocolate is melted and smooth but a few small pieces of chocolate still remain. Keep stirring to allow the chocolate to completely melt in the residual heat.
- Stir in confectioner's sugar.
- Whisk in eggs, yolks, coffee and vanilla.
- Stir in flour and salt.
- Divide batter among the ramekins.
- Pour 2 cups water into the Instant Pot’s main compartment (inner pot) and place trivet in water.
- Place 3 ramekins on the trivet and place 1 more on top of them, in the middle (staggered). Close the Instant Pot. Make sure the steam release handle is in the ‘Sealing’ position.
- Cook on 'Manual' (or 'Pressure Cook') for 7 to 9 minutes. *
- Do a Quick Release of steam and open the Instant Pot.
- Use the trivet to remove the ramekins. Gently dab off any condensation from the surface of the cake.
- Dust the Insant Pot chocolate lava cakes with powdered sugar.
- Serve warm and enjoy!
Notes
- If you have a larger Instant Pot, you might be able to fit all 4 ramekins in one layer.
- I use 6 oz ceramic ramekins and a 6 quart Instant Pot Duo and Ultra for this recipe as written; if you're using different size or type of containers or pressure cooker, your cooking time may need to change.
- * The pressure cook time for this recipe can vary based on model of Instant Pot. If you’re doing this for the first time, you might want to try 7 minutes and if the lava cakes are undercooked, pressure cook them for another 1 to 2 minutes.
- See blog post for more details and tips.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!
You might also like to try:
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| Instant Pot Brownie Sundae | Instant Pot Oreo Cheesecake | Instant Pot Cardamom Cupcakes |
Cindy
This didn’t turn out right AT ALL! It was more like a fudge cake….I was SO disappointed!! Followed directions to the “T”. It said for first time check at 7 min….I did and didn’t look right. Did it for another 2 min as directions said, too then out let them cool and was a small fudge cake. What did I do wrong?
Paint the Kitchen Red
Cindy, it could be a number of things. Since Instant Pots can vary from model to model and version to version, it could be a variation in the Instant Pot. Make sure you don’t overheat the chocolate because microwaving them for a tad too long can cause problems. I’m sorry to hear you had trouble.
Shanda
Has anyone tried it with sugar free chocolate chips? I did my first attempt but no lava. Wondering if the chocolate or sub of splenda for powder sugar was the issue. I’m a diabetic so was trying to make it more diabetic friendly.
Paint the Kitchen Red
Shanda, I’ve never used sugar free chocolate but I’m thinking you might just want to try cooking for 1 minute less. And take them out promptly.
Peggy G
Love this!!
Paint the Kitchen Red
Thanks, Peggy! Glad to hear it.
Lynn
I always put espresso powder in my chocolate desserts such as brownies. Not sure if coffee granules have a different affect than espresso powder but I can’t say I’ve ever picked up a hint of coffee in my chocolate desserts but I do agree it enhances the depth of flavor in chocolate.
*I did order the Pyrex cups you recommended as I’ve had a difficult time finding 4 or 6 ounce ones that were ok for use in an instant pot. Very odd that Corningware came back with a NO to their ramekins in the IP.
Paint the Kitchen Red
Thanks, Lynn! I’m glad you were able to get the Pyrex bowls.
Gail
I give this recipe a five. Even tho. It didn’t turn out right the second time I made it. It was still good but no lava middle not quite sure what I did but thinking I might have cooked a minute longer than last time. But will try again. Thanks
Paint the Kitchen Red
You’re welcome, Gail. It can be a picky recipe – you gotta get the time and ingredients just right!
Gail
Oh my goodness I’m not to sure I have ever had a lava cake. But this was absolutely delicious. It’s very rich but right up my alley. Lol. I love coffee. But didn’t taste it. But that’s fine to my daughter doesn’t like coffee and she did not taste it either. This will be on my make again list. Thank you.
Paint the Kitchen Red
Oh, thank you so much, Gail, for your comment. I know – it is rich! Sometimes we need to treat ourselves 🙂
Stephen Villarance
Great article! But is it okay if I add some milk in?
It would be great if I can mix it with milk. Do you have any ideas on it?
Paint the Kitchen Red
Stephen, I don’t think that you could add milk without adjusting other quantities 🙂
Catrina Rains
Loved this! Made it tonight and it was a huge success…lava and all. The first time I’ve ever made lava cake. I started with 5 min pressure cook time. I felt like it needed another couple, so i repressurized for 2 more min. It was perfect! You were as clear as you could be with the instructions and your tips were very helpful. I used my crockpot express.
Paint the Kitchen Red
Awesome! I’m glad the recipe worked out for you. Sounds like 7 minutes was the sweet spot for you. Thank you for sharing your experience!
KW
I made the recipe exactly how you said and there was no molten anything! Rubbery brownie…my husband said it tasted great but it didn’t turn out the way I expected. I’ve read your comments on others posts but I made it exactly to your specifications so I cannot see where it went wrong. Same instant pot brand same size ramekins!
Paint the Kitchen Red
Hi there, I’m sorry your lava cakes didn’t turn out molten. I haven’t figured out why this recipe gives some people trouble. My best advice is to try with one ramekin and see how it turns out, and then reduce the cooking time the next time.
Melissa
I am so excited to try this but have been cautioned not to use Pyrex custard cups in an IP. None of the ceramic ones I find say ok for pressure cooker use either. I want to do this but have been scared off by people telling me any small bubble or crack and the glass could explode. Any thoughts?
Paint the Kitchen Red
Melissa, I’ve used pyrex and ceramic oven-safe ramekins and never had issues. However, you should follow the directions for the bakeware you’re using. Another option is silicone, which I’ve not tried with this recipe.
Deb
I am wondering if this could be done with 5 ramekins in the instant pot. I am looking for a fun dessert for Christmas meal with 5 people. I have not used an instant pot before but just purchased one. Any suggestions – would I need to add time if 5 ramekins were used? I am not rating the recipe as I have not tried it yet. Can you email me with your comment please?
Paint the Kitchen Red
Deb, first of all, you don’t need to add cooking time if you’re increasing the number of ramekins. However, if you’re following the recipe and distributing the batter amongst 5 ramekins rather than 4, your ramekins will be less full and so I think that you will need to decrease cooking time.