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 2 cups 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.
Quick release the pressure and carefully remove ramekins from Instant Pot.
Serve with ice cream and add mint leaves and raspberries for garnish.