In a large bowl, mix together the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring. Fold the chocolate chips into the batter. Grease and flour a 7 inch bundt pan. Pour the batter into the bundt pan.

Add 1 cup water to the inner bowl of the instant pot. Place the trivet inside. Make a foil sling and carefully lower filled bundt pan on top of the trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan. Close lid and set to sealing.

Cook on high pressure for 35 minutes. Quick pressure release. Let cool on a cooling rack for 30-60 minutes. Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.

Using a small pot, heat up the heavy whipping cream until slightly boiling. Pour chocolate chips into a heat-safe bowl Pour heavy whipping cream over the chocolate chips and whisk until smooth. Pour the ganache over the cake and let sit for a few minutes. Allow ganache to set before cutting and enjoying!