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. *
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!
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.