Step 1

Grease four ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.

Step 2

Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.

Step 3

Fill ramekins halfway with batter, then top each with 1 tablespoon (heaping) of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.

Step 4

Place trivet inside Instant Pot and pour in water. Place three ramekins on trivet and stack fourth one in the center on top.

Step 5

Secure lid and Pressure Cook/Manual on High for 20 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.

Step 6

Using tongs, carefully remove ramekins from Instant Pot. Uncover them and run a knife or offset spatula around edges. Invert each ramekin onto a plate, then dust with powdered sugar before serving.