Instant Pot Mac Nut Chocolate Brownie Cake

This cake looks small, but it is so rich and dense that you can only eat a little sliver (with pistachio ice cream). 

Ingredients:

• 3/4 c unsalted butter, melted and cooled
• 3 eggs
• 1 c firmly packed brown sugar
• 1 1/2 tsp instant coffee granules
• 1/4 tsp fine sea salt
• 3/4 c all-purpose flour
• 3/4 c cocoa powder
• 3/4 c semi-sweet chocolate chips
• 3/4 c mac nuts, roasted and rough chopped

Directions:

1. Line a 7-inch round push pan with parchment paper and lightly grease the sides. I also wrap the pan in foil leaving just the top open. If you have a springform pan that is 7", you can use that too.
2. Put the melted butter in a large mixing bowl. Crack an egg, one at a time and whisk in between. Whisk in brown sugar, coffee, vanilla, and salt until combined. Add the flour and cocoa powder and whisk just until the dry ingredients are fully incorporated. Do not overmix. Fold in chocolate chips and mac nuts.
3. Pour the batter into the pan, tap it firmly on countertop to remove air bubbles. Cover top of pan tightly with aluminum foil. Place the pan on a silicone steam rack.
4. In Instant Pot, pour 1 1/2 c. water into the pot. Lower the steam rack and pan into the pot. 
5. Secure the lid and set the pressure release to sealing. Select cake (or manual) and set cooking time for 35 minutes. 
6. When the cooking ends, naturally pressure release for 10 minutes, then release valve to venting. Open pot carefully and lift the pan out onto a cooling rack. We use a canning jar tongs to get the hot pans out of the IP.
7. Take foil off when it is cooler and let the cake cool for about 20 minutes.