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 ⅔ 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.
Notes
TIPS:
Remember to grease the ramekins with butter or cooking spray before adding the chocolate lava mixture. This will ensure that the lava cake can easily come out when you invert it.
If you live in an area of high altitude, you may need to add a minute of cook time or allow it to slow-release for 1-2 minutes.