Instructions:

• Gather all your ingredients and ensure the butter and chocolate are at room temperature for easy melting.
• In a microwave-safe bowl, combine the chopped chocolate and cubed butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Let it cool slightly.
• In another bowl, whisk together the powdered sugar, flour, salt, and espresso powder.
• In the bowl with the melted chocolate and butter, add the whole egg, egg yolk, and vanilla extract. Whisk until well combined.
• Gradually add the dry ingredients to the chocolate mixture, stirring gently until just combined. Be careful not to overmix.
• Grease four ramekins with butter or non-stick spray. Divide the batter evenly among the ramekins.
• Pour 1 cup of water into the bottom of the Instant Pot. Place the trivet inside the pot.
• Place the filled ramekins on the trivet. Secure the lid and set the Instant Pot to cook on high pressure for 10 minutes. Quick-release the pressure when done.
• Carefully remove the ramekins from the pot. Let them cool for a minute, then run a knife around the edges and invert onto a plate. Serve immediately, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!