Instant Pot Peanut Butter Explosion Cakes
Ingredients:
1/2 c. (1 stick) butter, cut into cubes, plus more for ramekins
1 c. chocolate chips
1/2 c. powdered sugar, plus more for topping
2 large eggs, plus 2 egg yolks
1 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. all-purpose flour
1/2 tsp. kosher salt
4 tbsp. peanut butter
1 c. water
Directions:
Grease 4 ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and melt in 30-second intervals until melted. Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.
Pour ramekins only halfway with batter, then top each ramekin with about 1 heaping tablespoon of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
Place trivet inside Instant Pot and pour in water. Place 3 ramekins on trivet and stack fourth one in center on top. Lock lid and Pressure Cook on High for 20 minutes.
Follow manufacturer’s instructions for quick release and, using tongs, carefully remove ramekins from Instant Pot. Uncover and run a knife or offset spatula around edges. Invert onto plate, then dust with powdered sugar before serving.
