Step 1

In a medium bowl, combine flour, cocoa powder, baking powder and salt until uniform. Set aside.

Step 2

In a large mixing bowl, cream the butter and sugar until well-combined and fluffy. Add the eggs one at a time and mix until thoroughly combined.

Step 3

Add dry ingredients a little at a time and mix until fully combined. Fold in chocolate chips until evenly distributed.

Step 4

Coat a 7 inch x 3 inch pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil--do not seal.

Step 5

Pour 1 1/2 cups water into the Instant Pot, followed by the trivet.

Step 6

Carefully lower the pan onto the trivet, then secure the lid, making sure the vent is closed.

Step 7

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.

Step 8

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 9

Carefully remove the pan from the pot and cool for 10 minutes before cutting.

Step 10

Serve warm with ice cream