• 1/2 cup Butter (1 stick) cut into cubes, plus more for ramekins • 1 cup Chocolate Chips • 1/2 cup Powdered Sugar plus more for topping • 2 large Eggs plus 2 egg yolks • 1 tsp Pure Vanilla Extract • 1/4 cup Unsweetened Cocoa Powder • 1/4 cup All-Purpose Flour • 1/2 tsp Kosher Salt • 4 tbsp Peanut Butter divided

1. Grease four ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and heat in 30-second intervals until melted.
2. Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.
3. Fill ramekins halfway with batter, then top each with 1 tablespoon (heaping) of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
4. Place trivet inside Instant Pot and pour in water. Place three ramekins on trivet and stack fourth one in the center on top.
5. Secure lid and Pressure Cook/Manual on High for 20 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
6. Using tongs, carefully remove ramekins from Instant Pot. Uncover them and run a knife or offset spatula around edges. Invert each ramekin onto a plate, then dust with powdered sugar before serving.