Instant Pot Chocolate Lava Cake

4.39 from 31 votes
128 Comments

This post may contain affiliate links. See our disclosure policy.

Instant Pot Chocolate Lava Cake is rich, gooey and done in 30 minutes! Perfect quick fix for when those chocolate cravings hit.

Close up of Instant Pot Chocolate Lava Cake with a fork taking out a bite.

Instant Pot Chocolate Lava Cake

Instant Pot Chocolate Lava Cake comes together in just a few minutes, and made with simple ingredients. This is the best dessert to whip up when it’s late, you’re wandering around the house craving something sweet and a handful of chocolate chips from the pantry just isn’t going to cut it. It just as easily can be a centerpiece dessert after a special Valentine’s Day dinner. Super versatile, gooey, and full of chocolate flavor, this is one of my favorite chocolate cake recipes!

And if you have a chocolate craving, we have dozens of decadent desserts to try! This Chocolate Lava Cake just happens to be one of our favorite things to bake right in the Instant pot. No need to heat up your ovens for this treat. It’s the perfect dessert for Valentine’s Day or any other special occasion!

Close up of Instant Pot chocolate lava cake to show gooey texture

What’s In Lava Cake?

Lava cake ingredients are actually very simple. Chances are, you probably have everything you need in your pantry right now! Here’s what you need:

  • Semi-sweet Chocolate Chips – I like to use semi-sweet but you could add dark chocolate, milk chocolate or a combination of both.
  • Unsalted butter- for the perfect consistency, you’ll melt the butter with your chocolate chips.
  • Sugar – regular, granulated sugar for the recipe. You can dust some powder sugar or a dusting of cocoa powder on top if you like.
  • Eggs – use both the egg yolks and the whites for this recipe.
  • Flour
  • Vanilla – use good quality vanilla extract
Ingredients to make chocolate lava cake in the instant pot, including flour, sugar, butter, chocolate chips, eggs, vanilla, and raspberries

Toppings for Chocolate Lava Cake

Once you have your cakes, you can top them any way you like! 

  • Spoon caramel sauce over the top
  • Dust with cocoa powder or confectioners’ sugar
  • Top with fresh berries and a dollop of whipped cream
  • Add a big scoop of vanilla ice cream to the hot cake. It’ll melt nicely into the cake.
Above view of instant pot chocolate lava cake.

Getting The Right Consistency

Do you like your chocolate lava cake with more melted chocolate lava flow like chocolate cake batter or do you like your cake gooey, but a little more in tact? The center “lava” consistency depends on the amount of time it is cooked. In the picture above, I cooked the lava cake in the Instant Pot for 8 minutes. In the picture below I did 9 minutes with a 1 minute slow-release.

Lava cake on a fork showing moist texture.

Tips for Instant Pot Dessert Recipes

  • Dessert in the Instant Pot or a pressure cooker can be tricky. Trust me, this recipe came about after three failed attempts to pressure cook. With Instant Pot desserts you need to be fairly exact with your cooking times. You also need to consider that cooking times will be different at different elevations.
  • When cooking dessert or anything in the Instant Pot, you need to make sure you have enough liquid. To make this easier, I like to place the steam rack in the instant pot first. Then, I like to add a couple cups of water to the bottom. Lastly, I place the dessert containers on the steam rack. This places the 6-ounce ramekins up out of the water and makes them easier to remove from the Instant Pot when they are finished.
  • Since this molten lava cake recipe makes 4 dessert cups, you will have to place 3 cups on the bottom and one cup over the top (as seen in the picture below). Don’t worry, they will all still cook perfectly, even if they are stacked!
  • I cooked these Chocolate Lava Cakes for 8 minutes and did a quick release. I live at a fairly low altitude so this time was perfect for me. If you are at a higher elevation, you may want to add a minute to the cook time or allow to slow-release for a minute or two. Just don’t let it slow release for too long or it will over cook and you won’t get that liquid chocolate center. 
  • Serve immediately!

Variations and Additions to this Recipe

  • For this recipe I like to use dark chocolate because I think it makes it extra rich. You are adding sugar to the batter so it will still be plenty sweet. If you simply won’t use dark chocolate or if you don’t have it, you can also use semi-sweet.
  • If you aren’t a fan of having fruit with chocolate, instead of adding raspberries, you can drizzle a little salted caramel or whipped cream to the top.
  • We don’t drink coffee, but a little espresso powder in this recipe enhances the chocolate flavor and tastes absolutely delicious.
  • If you’re a peanut butter fan, melt some in the microwave and drizzle on top of the chocolate lava cake.
  • This recipe uses VERY little flour. Only a quarter cup! That is great news for those who are wanting to make a gluten-free version. Just swap out the flour for your favorite GF flour and you are good to go! If you have a good GF flour, you won’t even be able to tell the difference because the flour amount is so small. Namaste flour from Costco works great or if you have a homemade flour blend that you like, that will work great too!
Small chocolate lava cake made in the instant pot on a plate with a fork

Read Next: 27 BEST Instant Pot Recipes

More Decadent Chocolate Desserts

If chocolate is your love language, welcome to our blog! We are huge chocolate fans here too. Try one or all of these sinfully sweet and rich chocolate treats next time the craving hits.

A fork cutting into an Instant Pot Lava Cake topped with raspberries and mint

Instant Pot Chocolate Lava Cake

4.39 from 31 votes
Instant Pot Chocolate Lava Cake is rich, gooey and done in 30 minutes!  Perfect quick fix for when those chocolate cravings hit. 
Prep Time 7 mins
Cook Time 10 mins
Total Time 17 mins
Course Dessert
Cuisine American
Servings 4 servings

Video

Equipment

  • Instant Pot Pressure Cooker
  • Whisk
  • Mixing Bowls
  • Measuring Cups

Ingredients

Instructions

  • Place chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, remove from microwave and stir.
    Chocolate chips and butter in a bowl to make chocolate lava cake in the Instant Pot
  • Place back in the microwave for another 30 seconds and stir until smooth.
    Bowl of melted chocolate and butter to make lava cake
  • In a separate bowl, whisk eggs, sugar, flour, and vanilla together until smooth.
    Eggs, flour, sugar, and vanilla in a bowl to make Instant Pot chocolate lava cake
  • Pour chocolate mixture into egg mixture and stir well to combine.
    Melted chocolate being poured into a mixture of sugar and eggs to make chocolate lava cake
  • Spray four 6-7-ounce ramekins with cooking spray. Fill each ramekin 2/3 of the way full with batter. Put steam rack in the bottom of the Instant Pot and add 1 cup of water. 
    Place ramekins on the steam rack, placing 3 of the ramekins directly on the rack and one over the top and in the center of the 3 ramekins (as seen in photo above). 
    Instant Pot Chocolate Lava Cake batter in seperate bowls.
  • Place lid on Instant Pot and place tab to "sealing". Manually set the time to 8 minutes on "high" pressure (see notes above for consistency times). Quick release the pressure and carefully remove ramekins from Instant Pot.
    Serve with ice cream and add mint leaves and raspberries for garnish. 
    Small chocolate lava cake made in the instant pot on a plate with a fork

Nutrition Information

Calories: 622kcalCarbohydrates: 57gProtein: 9gFat: 40gSaturated Fat: 29gTrans Fat: 1gCholesterol: 184mgSodium: 298mgPotassium: 348mgFiber: 2gSugar: 41gVitamin A: 892IUVitamin C: 1mgCalcium: 163mgIron: 2mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

    1. Sadly, no. I wish I could say this decadent and rich dessert was only 150 calories. The nutrition information is for one serving.

  1. I have made this recipe over a dozen times and love it so much. It is always requested when we have family over for dinner. I do 5 minutes because my ramekins are 4 oz and they turn out perfectly. Super yummy with a scoop of ice cream on top but delicious as they are. I’ve used semisweet when I don’t have dark chocolate, both are great!

  2. 5 stars
    Wonderful recipe. Next time I will cover them with foil so that the water doesn’t get into the cake .

  3. 5 stars
    Super easy and quick to make. Rich but just the right amount with some berries!
    Kids loved! Thanks for the terrific recipe.

    1. We haven’t tried it in the oven, but let us know how it turns out if you try it!

  4. 2 stars
    My daughter made this last night, first dessert in instant pot. It came out like firm pudding. No lava! We are not in a high altitude area and she followed the instructions, to a tee. Any suggestions?

    1. That’s so weird! I know some of the newer Instant Pots can cook a little hotter, so maybe that’s why? I am so sorry it didn’t work for you guys!

      1. 5 stars
        I have made this dozens of times a s it is excellent. I live at high altitude so I add a smidge more flour. If you double it they turn out not as consistent (some not quite as set), but I still do it!

  5. Made this tonight, the whole family loved it. Absolutely delicious. I did 8 minutes and one minute of slow release and the center was ooey gooey. I will try just the 8 minutes next time. But seriously one of the best desserts I’ve ever had!

    1. You can use anything that is metal and oven safe that will prop the ramekins up enough so that you can fit one cup of water underneath them. I’ve seen people us metal cookie cutters!

See More Comments