Step 1

Combine cream and chopped chocolates. Heat gently on the stove or in the microwave, whisking until chocolate melts and mixture is smooth. Do not boil.

Step 2

In a large bowl, whisk together egg yolks, sugar, vanilla and salt. Slowly whisk in chocolate cream mixture until well blended.

Step 3

Divide custard evenly amongst 3 ramekins or custard cups.

Step 4

Pour 1 cup of water in the Instant Pot and insert the steam rack.

Step 5

Arrange 3 ramekins on the steam rack, then secure the lid, making sure the vent is closed.

Step 6

Using the display panel select the MANUAL or PRESSURE COOKER function*. Use the +/- keys and program the Instant Pot for 5 minutes.

Step 7

When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.

Step 8

Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.

Step 9

Serve with whipped cream and additional grated chocolate or cinnamon.