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Instant Pot Peanut Butter Chocolate Lava Cakes

Emma Essence
Rich chocolate cake with a warm ooey gooey peanut butter center.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 4 cakes

Equipment

  • Instant Pot
  • 6 Ounce Ramekins

Ingredients
  

  • 1 stick unsalted butter plus more for greasing the ramekins
  • 1 cup semi sweet chocolate chips
  • ½ cup powdered sugar plus more for topping
  • 4 eggs 2 full eggs, plus 2 egg yolks
  • ¼ cup unsweetened cocoa powder plus more for dusting the ramekin
  • 1 ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoon peanut butter not natural, commercial peanut butter like Jif or Skippy
  • 1 cup water

Instructions
 

  • Grease 4 ramekins with butter and dust with cocoa powder. This ensures the cake doesn't stick after baking and comes out easily.
  • In a bowl, combine butter and chocolate chips and microwave in 30 second intervals until thoroughly melted.
  • Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and stir until just combined.
  • Pour ramekins half way with the batter, then top each ramekin with a heaping tablespoon of peanut butter. Top with the remaining batter.
  • Cover ramekins tightly with foil. Pour the cup of water in the instant pot. Carefully place 3 ramekins at the bottom of the instant pot and stack the fourth one on top in the center, like a pyramid. Lock lid and pressure cook on high for 20 minutes.
  • Quick release and using tongs, carefully remove ramekins from instant pot. Uncover and run knife around edges to make sure it didn't stick.
  • Place a plate on top of the ramekin and flip upside down. The cake should smoothly fall out of the ramekin. Dust with powdered sugar before serving.
Keyword Cake, Chocolate, Lava, Peanut Butter