Step 1

In a heat-proof small bowl, melt together the white chocolate and butter. Make sure that the chocolate doesn't seize.

Step 2

Mix in the pumpkin purée. It's important to add the pumpkin before the egg, as it cools the chocolate a bit so that the egg doesn't scramble.

Step 3

Add the rest of the ingredients and mix well.

Step 4

Very generously spray two ramekins with the cooking oil.

Step 5

Divide the Pumpkin Pudding Cake batter between two ramekins.

Step 6

Add one cup boiling (or very very hot) water to the Instant Pot.

Step 7

Place a trivet to the Instant Pot and put two ramekins with the cake batter on the trivet.

Step 8

Close the lid and turn the valve to sealing.

Step 9

Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 7 minutes. It will take about 4 minutes for the Instant Pot to come to pressure.

Step 10

Once the 7 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It takes about 1 minute to fully release the pressure.

Step 11

Very carefully remove the ramekins with the Pumpkin Pudding Cake. You might need to use gloves or a kitchen towel to do that.

Step 12

Invert the cake onto a plate and serve with ice cream or whipped cream.