Molten Instant Pot Chocolate Lava Cake has a gooey chocolate center and a hint of coffee. With minimal ingredients and short preparation time, this Instant Pot dessert is super quick and easy to make. You don’t need to turn on your oven to satisfy your sweet tooth!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
Table of Contents
Introduction
When I was looking for a dessert recipe to adapt to the Instant Pot, this lava cake recipe jumped out as the perfect candidate. The original oven recipe uses a bain-marie (water bath), and that made it ideal to adapt as an Instant Pot dessert.
One other reason I adapted this lava cake recipe from the oven to the Instant Pot is to avoid using the oven in the summertime when the air conditioning is on.
These lava cakes are such a wonderfully decadent treat. Everyone in my family loves chocolate and we love this recipe! The centers of these molten Instant Pot chocolate lava cakes are soft and gooey (hence the name ‘lava cake’!)
These lava cakes taste best when served warm. They don’t taste as good warmed up the next day.
Here are some other Instant Pot dessert recipes you’re going to love!
– Instant Pot Oreo Cheesecake
– Instant Pot Cardamom Cupcakes
– Instant Pot Peach Crisp
– Instant Pot Brownie Sundaes
Tips and Substitutions
Sealing Ring Odors
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 although the smell can be reduced, they aren’t eliminated.
To solve this problem, you can purchase a second silicone sealing ring that you can use just for desserts. You can find multi-packs of sealing rings with different colors to keep track of them easily.
Equipment
You’ll also need some oven-proof dessert cups. I use small 3 ½ 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 recipe uses the Pot-in-pot method to cook the lava cakes, so you’ll need to use the trivet that was shipped with your Instant Pot.
[Read more about the Instant Pot Trivet types and how to use them.]
Coffee Flavor
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.
Chocolate
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.
Overheating the chocolate can make this recipe not turn out right.
Cooking Time
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. Or it could vary based on the model of Instant Pot.
I’m sorry I can’t give any more guidance, so you might need to experiment a bit. The Instant Pot company changes the design frequently and each iteration can cause recipes to turn out differently.
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, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Lava Cake Ingredients
- Semi-sweet chocolate
- All-purpose flour
- Salt
- Powdered sugar
- Instant Coffee
- Granulated sugar
- Eggs
- Egg yolks
- Vanilla
- Butter
How to Make Chocolate Lava Cakes in the Instant Pot (Step by Step Instructions)
- Melt Chocolate
- Add eggs and flour
- Fill containers and set on a trivet
- Pressure cook
- Quick-release pressure
- Cool on a rack
- Sprinkle powdered sugar
Melt Chocolate
- 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.
Add eggs and flour
- Whisk in eggs, yolks, coffee and vanilla.
- Stir in flour and salt.
Fill containers and set on trivet
- 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 the trivet in water.
- Place 3 ramekins on the trivet and stack the fourth ramekin on top.
Instant Pot Duo Pressure Cook 9 minutes
- Close the lid and make sure the steam release handle is in Sealing position.
- Press Manual (or Pressure Cook) and + or – until the display reads 9 (9 minutes).
Instant Pot Ultra Pressure Cook 9 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 9 minutes (00:09).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
Pro Tip
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.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Cool on a rack
- Lift the trivet by the handles and carefully remove the ramekins from the Instant Pot. Use heat and steam-resistant gloves.
- Place the lava cakes on a cooling rack to cool for a few minutes.
Sprinkle powdered sugar
- 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 to loosen the cake, place a small plate on top of the dish and holding both steadily, turn the dish upside down. The cake should come apart from the dish and rest on the plate. Sprinkle with powdered sugar.
Instant Pot Chocolate Lava Cake
Ingredients
- 1 tablespoon granulated sugar
- ½ cup butter (1 stick), cut into pieces
- 4 oz. semisweet chocolate chopped
- 1 cup confectioners sugar
- 2 eggs
- 2 egg yolks
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 6 tablespoon all purpose flour
- ¼ teaspoon 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 scrape sides of the bowl with a silicone spatula 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 lid and pressure cook on High Pressure for 9 minutes. *
- Do a quick release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods].
- Use the trivet handles to lift the trivet out of the inner pot and carefully 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
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
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.
Marianne
I cooked mine for 9 minutes and came out with a spongy dry rubbery pudding – no lava. Might try it for a few less minutes once I get over the pain of failing! :-/ Tasted pretty damn good regardless!
Paint the Kitchen Red
Arrgh – sorry! This recipe is a weird one; some people get it perfect, others don’t. I think there are a lot of variables: the model of IP, microwaving the chocolate (over microwaving can cause the recipe to fail), quantity of flour, etc (it’s such a small amount that being a bit off can cause issues), etc. Give it a try again if you have the patience and reduce the time to 7 minutes. Thanks for commenting.
Sasha
The chocolate cake is as yummy as it looks. I am glad I found this recipe. Thank you!
Paint the Kitchen Red
That’s great Sasha, I’m glad you liked it as much as I do!
Gabe
Wow this is so good great recipe
Paint the Kitchen Red
Glad you liked it, Gabe – it is divine!
Gabe
Ok well I’m making it again
Renee
WOW WOW WOW!!!! Just made this and it is heaven in my mouth as I type this!!!!!
Paint the Kitchen Red
Thank you Renee for the resounding approval 🙂 I’m really happy you liked it.
lane
how long do you pressure cook it for?
Paint the Kitchen Red
Hi lane, the recipe states 9 minutes. You may have to try it out first to see if that’s the right amount of time for your Instant Pot.
Holly
I have a question. If it is gooey in the middle, how do you know it is safe to eat? Doesn’t that mean the eggs aren’t fully cooked? I’m sure there is some easy explanation but I’m weird about undercooked food. Any explanation would be great because I cannot wait to try this recipe!
Paint the Kitchen Red
Hi there Holly, I understand your concern. Because the Instant Pot reaches a very high temperature, it should be okay… but you should refrigerate any uneaten cakes. Maybe you can use pasteurized eggs, and then you don’t have to worry. There are lava cake recipes that have ganache in the middle. You could try that too. Thanks for your question.
Heather
I was wondering if it would work to use the egg bite molds in lieu of ramekins? Just trying to get most bang for my buck when it comes to IP accessories 🙂
Paint the Kitchen Red
Hi Heather – I think they would work, but not sure about the time – you might need to adjust the pressure cooking time due to size and material. Thanks for your question.
Cindy
Help… this is my third go. First time I made it, was perfect second and third time, no lava… what am I doing wrong
Paint the Kitchen Red
Cindy – did you see the reply above? If you’ve considered all those things, I would suggest cooking it for less time next time you try it, maybe a minute or even two minutes less. Did you change the brand of any of the ingredients or the container size after the first try?
Cindy
1st time it came out perfect, 2nd time, no lava… trying again tonight. Regardless, it’s very tasty and really easy!
Paint the Kitchen Red
Hi Cindy – I sometimes suspect that it could be overheating of the chocolate. Do you think that could have been the reason i.e. microwaved the chocolate a bit too long? Best thing to do is to microwave and stir in phases until just about completely melted and then let melt in the residual heat, stirring. Might be worth a try. I also think that the measurement of ingredients is particularly important in this recipe since the quantity of flour is so small. Thank you for the comment!
Stefan
I made them tonight. 6 oz ramekins, 3 on the bottom and one on top. 9 minutes high pressure with a quick release. Mine were not gooey in the middle, more spongy and moist. The taste was fine so not a total loss. Will try 7 minutes the next time.
Paint the Kitchen Red
Hi Stefan – thank you for commenting. For whatever reason, some people need less time to cook these. I would love to know how 7 minutes works for you!