In the microwave, in a medium-size bowl, melt together the butter, chocolate chips, and cocoa powder. Melt at 30 second intervals, mixing
between.

Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar, and vanilla extract. Mix well.

Once completely Inc., add in your eggs One egg at a time. Mix well between each egg

Add 1 cup of water to the bottom of your instant pot.

Add your cake batter to your cake pan. Cover with aluminum
foil tightly.

Place your pan on the trivet. Holding the two handles of the
trivet, place it in the instant pot on top of the water

Set your instant pot to high pressure for 60 minutes. It will take about five minutes to come to pressure. Once it has done cooking, allow the instant pot to naturally release for 15 minutes. Once the 15 minutes is up, manually release by using a hot pad or towel and bringing the valve toward you to relieve the rest of the pressure.

Once the pressure is complete, Twist open the lid to your instant pot. Using a towel pull both handles of the trivet evenly and transfer to a cooling rack. Allow your cake to rest for about two hours.

Once your cake has rested and cools, you can enjoy your cake right away, or you can cover it in the fridge for up to 3 to 4 days.