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

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

Then add in the eggs one at a time. Mix well between each egg.

Add 1 cup of water to the bottom of your Instant Pot.

Prep your 6-quart springform cake pan by cutting a parchment liner for the bottom of the pan. Make the parchment liner a bit bigger than the bottom of the pan so that when you go to remove the cake from the bottom of the springform, you can use the parchment paper to easily slide your cake off. Spray the bottom and the sides of the cake pan with cooking spray.

Pour the batter into the 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 under pressure. Once it's 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.

Then remove the cake and place it on a cooling rack. Allow your cake to rest for about two hours.

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