Butter the bottom and sides of four 6 oz ramekins. Sprinkle sugar inside each one and tip the sugar around to coat all sides. Dump out excess sugar.

Melt the butter and chocolate chips in a medium-sized microwave-safe bowl for about 1 minute or more until melted. Stir together until the chocolate is melted and smooth.

Stir in the powdered sugar.

Whisk in the eggs, egg yolk and vanilla.

Stir in the flour and salt.

Divide the batter evenly between the prepared ramekins.

If you'd like, add semi sweet chocolate chips into the center of the ramekin to guarantee the chocolate flow after cooking.

Pour 2 cups of water into the inner pot of the Instant Pot, and place the trivet into the 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 knob is pointed to the ‘Sealing’ position.

Pressure Cook for 13 minutes.

Do a Quick Release of steam and open the Instant Pot.

Use oven mitts to gently remove the ramekins from the Instant Pot. Gently dab off any condensation from the top of each cake.

Gently run a knife around the rim of the cake inside the ramekin. Flip the ramekin upside down onto a plate and let gravity pull the cake out of the ramekin. Lift the ramekin off the plate.

Dust the chocolate cakes with powdered sugar. Garnish with fresh raspberries.

Serve warm with vanilla ice cream and enjoy!