InstaPot Lava Cake

1. In a microwave safe medium bowl, melt the butter with the chocolate (or do this in a small saucepan over low heat). Meanwhile, butter four 6-ounce ramekins.
2. To the bowl with the butter/chocolate mixture, add the confectioners’ sugar and salt and whisk until cool to the touch. Whisk in the whole eggs and egg yolk, followed by the bourbon and flour. Distribute the mixture evenly among the four ramekins. Cover each with aluminum foil.
3. Pour 1 cup water into the pressure cooker pot. Place a steamer rack/trivet at the bottom of the pot. Stack the ramekins on the rack. You should be able to fit three on the bottom with the fourth placed on top in the center.
4. Seal instapot and pressure cook for 10 minutes. Manual Release of pressure when done
5. Remove from Instapot and let sit on trivet for 3 minutes
6. Loosen edges with butter knife and turn upside down on serving plate and remove ramekin
7. Serve with Ice Cream and enjoy

• 1 stick (4 ounces) unsalted butter, plus more for the ramekins
• 6 ounces bittersweet (65% to 74% cacao) chocolate, chopped (or use chips)
• 3/4 cup confectioners’ sugar
• 1/8 teaspoon fine sea salt
• 3 large eggs, plus 1 egg yolk
• 1 tablespoon bourbon or vanilla extract
• 6 tablespoons all-purpose flour

Notes: