Instant Pot Chocolate Lava Cake is rich, gooey and done in 30 minutes! Perfect quick fix for when those chocolate cravings hit.
This rich, decadent lava cake is sure to satisfy any chocolate craving. It is one of our favorite things to make in the Instant pot and the perfect dessert for Valentine’s Day or any other special occasion!
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 so yummy, this is one of my favorite indulgent treats!
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:
- Chocolate Chips
- Butter
- Sugar
- Eggs
- Flour
- Vanilla
You will love how quickly this ooey gooey cake comes together with these easy-to-find ingredients. Anything additional such as raspberries, caramel, or even ice cream are purely optional.
Getting The Right Consistency
Do you like your chocolate lava cake with more melted chocolate lava flow 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.
Tips for Instant Pot Desserts
- Dessert in the Instant Pot or a pressure cooker can be tricky. Trust me, this recipe came about after three failed attempts. 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 dessert cups up out of the water and makes them easier to remove from the Instant Pot when they are finished.
- Since this 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 the middle won’t be nice and gooey. You will also want to serve these within just a few minutes of being removed from the Instant Pot to get that perfect center.
Substitutions or 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.
- 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!
More Decadent Chocolate Desserts
- Ridiculously Delicious Chocolate Cake
- Slow Cooker Molten Chocolate and Caramel Cake
- Chocolate Fondue (only 2 ingredients)
- Chocolate Cherry Cake
- Bakery Chocolate Chip Cookies
How to Make Instant Pot Lava Cake
Ingredients
Instructions
- Place chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, remove from microwave and stir.
- Place back in the microwave for another 30 seconds and stir until smooth.
- In a separate bowl, whisk eggs, sugar, flour, and vanilla together until smooth.
- Pour chocolate mixture into egg mixture and stir well to combine.
- 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).
- 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.
Equipment
- Instant Pot Pressure Cooker
Joanne says
Is the nutritional information for all four ramekins?
Echo Blickenstaff says
Sadly, no. I wish I could say this decadent and rich dessert was only 150 calories. The nutrition information is for one serving.
Emilee W says
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!
Sarah Al-hwail says
Wonderful recipe. Next time I will cover them with foil so that the water doesn’t get into the cake .
Julie says
Super easy and quick to make. Rich but just the right amount with some berries!
Kids loved! Thanks for the terrific recipe.
Amanda says
Can you do this recipe in the oven too?
Favorite Family Recipes says
We haven’t tried it in the oven, but let us know how it turns out if you try it!
B G says
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?
Favorite Family Recipes says
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!
Barb says
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!
Alyssa says
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!
Vance says
What do I do if I don’t have the steam rack?
Favorite Family Recipes says
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!
meghan Tompkins says
Can I use milk chocolate instead of Dark?
Favorite Family Recipes says
Sure!
Sue says
Made tonight for my birthday dessert since we are shelter-in-place due to Corona virus and can’t go out to eat. These are fantastic! Gooey in the middle, easy to make, and delicious. I’ve tried “baked” ones before but they always overcook. These were perfect. This is the only recipe I will use from now on. Topped with home-made whipped cream. Thank you for the recipe!
Favorite Family Recipes says
Happy Birthday! We are so glad that we could help with your special day! Thanks for the 5-star rating!
Catatak says
Easy & Flavor was good but no gooey center for me and they were all wet from the steam. Is that normal?
Favorite Family Recipes says
I am so sorry this recipe did turn out for you! Do you live at a high altitude? Sometimes that can affect a recipe.
Scarlet says
My ramekins are smaller. I was able to fit them into 7 of them. I cooked in two batches. The first 3 were firm like brownie after 8 minutes. So for the second batch, I changed the timer to 4 minutes which was like pudding. I added 2 more minutes, then it did have two textures (brownie on the outside and lava on the inside). That said, the lava was exposed like you can see it on top and it smudged on the foil covering. I also wasn’t able to transfer it into a plate as it just fell apart. Any recommendations? Should I just do 6 minutes and maybe slow release for a couple minutes next time?
Favorite Family Recipes says
Oh, if you could fit 7, then they are quite a bit smaller than ours. That’s tricky because the smaller they are, the quicker they cook through. There might not be much difference between the time the outside is cooked and when the inside is cooked. Give it a try and let us know how it turns out!
Rachel says
Made no changes to the recipe, but it wasn’t cooked after 8 minutes on high.
Favorite Family Recipes says
I’m sorry this recipe didn’t work for you! Instant Pot recipes can be tricky! 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.
Mark Pedicone says
I had the same result. 8 minutes and did the quick release and it was like pudding. I had to re-pressure for 4 minutes more. I’m goin to try it again, but will change the time to 10 minutes with 1 minute of slow release.
J & K says
We just tried your recipe, and it was AMAZING! Your directions are easy to follow, and this was the perfect dessert for New Year’s Eve. Thanks!
Julie D Bell says
Turned out excellent! Thank you!
gail says
This is the best one l’ve found but I want to cook in 6″ bundt? Tips, and times. TY
Erica Walker says
We haven’t tried it with any other sizes for this recipe so I can’t say for sure. If you try it out and have success, please come back and let us know!
Kath Quinn says
I tried this recipe from two others and they did not turn out at all…yours worked for me!!! I think it may be the extra cup of water and more flour. At any rate, the “lava” didn’t actually run out of the center, but the center was ooey and gooey…totally awesome! Thank you.
Erica Walker says
Hi Kath- so glad it worked out better for you than the other recipes! I know elevations and other factors can affect the runny center. Hopefully you will get what you are looking for by just adjusting the time a little bit. Thanks for the nice comment!
Pam H says
I fixed this for dessert last nigh for our Father’s Day celebration. It was fabulous!! I followed the directions exactly however we live about 250 above sea level so taking your instructions into account regarding elevation I set the timer for 8 minutes and let it slow release for 1 minute. Perfect!!
Debbie says
I see some other sites cover their dishes with foil. Your recipe doesn’t say to do this. I’m not sure if it’s because others want them to cook differently or because moisture drips onto the cakes. ???
Erica Walker says
Yes, you definitely could cover it with foil. I think it is fine without the foil but if you are worried about too much moisture you can cover it for sure!
Patricia S. says
For my very first time ever using an instant pot, I picked this recipe to try. I substituted Zing baking blend for the sugar. I made the mistake of using the baking button instead of pressure. To try to salvage my mistake, I then put it on pressure for 5 minutes since I had already baked it for 8 minutes. It came out cooked all the way thru like a regular cake but it was good. Next time I make it, I feel confident it will turn out just like it was suppose to be. Thank you for posting your recipe!
Erica says
Oh no, so sorry it didn’t work out! I hope next time you are able to have more success!
Julie D Bell says
Turned out excellent! Thank you!
blanca Cardenas says
1st cake made in the instant pot! Its a hit! Everyone loved it!
Erica says
So glad to hear this recipe turned out so well for you! Thanks for the 5-stars!
Tammy says
So easy to make and tastes SO wonderful topped with ice cream! Thank you for this great recipe!
Erica says
So glad you liked it Tammy! Oh man, I agree, it definitely needs a big ol’ scoop of ice cream on there 🙂 Thanks for the nice comment!
Jd says
Can I make this in my 6” cake pan that fits my instant pot? Or too messy when serving?
Favorite Family Recipes says
I haven’t tried it that way before, so I’m not sure! Let me know how it turns out if you try it!
TR says
How big are the ramekins? Mini are 1. 5 x 3. Is that too small.
Favorite Family Recipes says
The ramekins are 8 oz. Hope this helps!
Twila Hobbs says
This is my “go to” dessert. It is quick, easy and delicious. Always have the ingredients on hand. Everyone loves these lava cakes and requests them when they visit. I even make the day before and stick in fridge (covered). Take out and put in microwave for about 30 seconds, just long enough to loosen from ramekin, then turn onto plates and serve with whipped cream. Yummy!
Renee says
This cake taste really good. It came out more like pudding in the inside. I was hoping for a flow of chocolate. I will try and cook a minute or two less next time.
Elizabeth Crawford says
When do you add the flour?
Favorite Family Recipes says
You add it at the same time as the eggs, sugar, and vanilla! Hope this helps!
Shannon says
A lot more lava than cake but that isn’t exactly a problem, now is it? 🙂 I had to use larger cooking containers than called for, don’t have ramekins. But I used a 4″ spring form and it worked great. Will pass this along to friends to try.
Tyler says
That’s because this recipe isn’t actually lava cake. This is just a creamy, fudgy, slightly undercooked chocolate cake- still good, but not the same thing.
A true lava cake has a frozen ball of ganache inside, so the cake actually cooks perfectly, and the frozen ganache inside melts, staying liquid.