First start by separating your eggs whites from yolks. Put the bowl of eggs whites back in fridge until later. Then in a mixing bowl add your cream cheese. You want it to be soft. Can heat it in microwave for 30 seconds if you need it softer.

In a separate bowl add your chocolate and melt in microwave on 30 second intervals. Stirring in between. Then add you melted chocolate to your cream cheese bowl and stir until everything is smooth? now you want to add in your egg yolks 1-2 at a time and stir. Set aside. 

With an electric mixer, Add your eggs whites to the bowl and mix on high. You want to mix until firm peaks form. Do no over mix this or the cake won't turn out as well and fluffy.  

Now you want to fold in your egg whites to the mixture. Don't over mix this. Just fold it in, and pour into prepared cake pan.

Then add 2 cups of water to instant pot and place the trivet inside. If you don't have a way to get the pan out after it's not cooking. You can make a sling out of long strip of tin foil. 

Place in instant pot. Set to 20 minutes high pressure. Close and lock lid in please, set vent to sealing.

After time is complete, allow your pot to naturally release. Once complete, remove lid up and at an angle to avoid any moisture leakage from happening. Take cake the cake out and allow to cool for 25-30 minutes. Then place in fridge for a few hours. You can eat it right away but it will taste a little eggy. Let it cool completely and it will be amazing. Patience!