Spray each ramekin with nonstick cooking spray 

Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.

Whisk the flour, confectioners' sugar, instant coffee, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Mix your ingredients together slowly with a whisk, and be sure to try to get out any lumps.

The batter is really thick, and that's consistency we're looking for. 

Fill the bowls up 75% of the way. Add a teaspoon of peanut butter in the center, and then cover with a little bit of batter. 

Add 2 cups of warm water into the inner pot, and then place down your trivet. **Make sure your inner pot is actually IN your Instant Pot**

Add your bowls of goodness onto the trivet.

Lock your lid. Close the vent. Set to High Manual Pressure for 8 minutes.

Once complete, QR (Quick Release) the pressure). Remove lid at an angle as to not get too much of the moisture from the lid onto your lava cake.

Allow to cool for a minute. I used tongs to pick up the dishes out the Instant Pot. Place plate on top of your lava cake, and then invert it. Carefully remove the glass dish from on top. Add your favorite toppings and enjoy!