Step 1

Preheat the oven to 375°F/190°C.

Step 2

In a blender, combine the oats, milk, egg, banana, baking powder, cinnamon, vanilla, and honey. Blend for 30 seconds.

Step 3

Mix in half of the chocolate chips, and pour the batter into 2 greased ramekins or a small oven-safe dish. Top with the remaining chocolate chips.

Step 4

Bake for 25-30 minutes. Remove from the oven, and drizzle with creamy peanut butter and enjoy.

Step 5

Make the batter as per the instructions above, and fill your ramekins.

Step 6

Cover the ramekins with foil and place a trivet in the Instant Pot. Add ¾ cup of water, and place the ramekins on the trivet. You can even stack 4 or 5 of them (you'll need to make more batter though).

Step 7

Cover with the lid, make sure that the valve is sealed, and pressure cook on high for 15 minutes. When the pressure cooking ends, do a natural release for 10 minutes then quickly release the remaining steam (if necessary). Remove from the Instant Pot using mitts, then remove the foil and enjoy warm.