Mini chocolate fudge cakes made for two in the Instant Pot. Makes 2 mini cakes.
Melt chocolate chips in a microwave-safe bowl. Add the butter to the hot chocolate and stir until melted and smooth. The mixture will begin to stiffen; this is ok.
Add in the egg, then mix in until combined. Add the sugar, flour, and salt. Stir everything until it's all incorporated and mixed together.
Brush 2 (4 oz.) ramekins with a little softened butter. Distribute the chocolate batter among the two ramekins (the batter should reach just about halfway up each ramekin).
Place the instant pot rack inside the cooking pot. Place the ramekins on the rack. Carefully pour 2 cups of water into the cooking pot, taking care not to pour the water inside the batter-filled ramekins.
Close the lid and make sure the Instant Pot is set to sealing. Set the pot to manual for 10 minutes. It will take about 5 minutes for the pot to preheat, then it will begin the 10 minute cooking countdown. Once it's over, carefully turn the knob from sealing to venting to quick release the steam. Note: make sure your finger isn't on top of the knob where the steam comes out!
Once the quick release is done releasing the steam, turn the lid to open the pot. Use oven mitts to remove the rack from the pot. Let the cakes cool for a minute, then run a knife along the edges of each cake before flipping them out. Top each with a scoop of ice cream.