1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
Pour the 1 1/2 cups water into your Instant Pot. Place the steam rack inside.
Spray a glass bowl or baking dish with cooking spray.
In a large bowl, using an electric hand mixer, beat together the sugar and eggs until light and fluffy, about 4 to 5 minutes.
In a small bowl, whisk together the flour, cocoa and salt.
Add this to the sugar and egg mixture and mix until just combined. Mix in the vanilla and the remaining 6 tablespoons of melted butter and mix until just combined.
Pour mixture into the prepared dish and sprinkle with the chocolate chips. Place on the steam rack and secure the lid.
Select Manual and cook at high pressure for 30 minutes. Once cooking time is complete, do a quick release. Carefully remove the lid so that any condensation doesn’t drip on the pudding. Carefully remove the baking dish using mitts or tongs.
Let cool for about 5 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.
If your dish doesn’t have handles, you can make a sling with a piece of foil, folded in half twice, that’s long enough to go under the dish and stick up 6 inches on each side, creating handles. My dish doesn’t have handles and I didn’t want to worry about making a foil sling, so I just carefully lifted it out with hot pads.