Place semi-sweet chocolate and butter into a microwave-safe bowl. Heat it up in the microwave for 1 minute and stir. If needed, heat it up at 30-second intervals until it is completely melted.
Whisk 2 eggs, 2 egg yolks, and vanilla extract into the mixture. Combine the all-purpose flour, confectioner's sugar, and a pinch of salt. Do not overmix.
Grease the ramekins with butter or non-stick cooking spray. Pour the chocolate batter into the ramekins until it is 2/3 filled. Pop any air bubbles with a toothpick.
Place a trivet at the bottom of the inner pot. Pour 1 cup of water inside. Then, place the ramekins on top of the trivet. (You can stack 3 at the bottom and 1 on top if it doesn't fit)
Manually set the instant pot on High Pressure for 8 minutes. Once it is done, do a Quick Release.
Serve it with ice cream, chocolate fudge, and fresh berries.