Step 1

Pour 2 1/2 cups of water into the Instant Pot. Oil a 61/2- to 7-inch-diameter glass, ceramic, or stoneware pan or line it with parchment. If using a stainless-steel pan, do not omit the parchment. I prefer a glass pan here.

Step 2

In a large bowl, mix the flax meal with the water and set aside for 5 minutes. Add the maple syrup, vanilla, and coconut sugar to the bowl and mix well to incorporate the sugar. Add the almond flour, cocoa powder, tapioca starch if using, baking soda, and salt and stir until well combined. Add the almond butter and stir until well combined. Stir in the tablespoon of hot water.

Step 3

Transfer the batter to the prepared pan and even out with a spatula. Top with the chocolate. Cover with foil or parchment and place on a trivet, then lower the trivet into the Instant Pot.

Step 4

Lock the lid into place and put the vent to the Venting position. Press the Steam setting and high pressure and steam for 30 minutes (28 minutes for a steel pan). Since the vent won’t be closed, the timer on the Instant Pot won’t count down, so you’ll need to use an external timer to time it (start it when you press the Steam setting). Once the time is up, press Cancel. Wait for 2 minutes for the pressure indicator to fall down. There should be no pressure remaining.

Step 5

Carefully open the lid and let the pan cool for another 2 minutes in the pot. Then, using silicone mini mitts, carefully remove the trivet along with the pan from the Instant Pot. Remove the foil or parchment and let cool for about 15 minutes. The brownies will have a fudgy, pudding-like consistency. If you’d like them to be more set, refrigerate for at least 1 hour before slicing and serving. The brownies can be stored for up to 1 week in the refrigerator.