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.