Lightly grease a 7 inch springform pan with nonstick cooking spray.
In a large bowl, whisk the eggs until smooth. Add maple syrup, butter, yogurt, and vanilla; whisk until well combined.
In a separate bowl, whisk together the flour, salt, and baking powder. Combine with egg mixture and stir just until combined – do not overmix!
Pour half of the batter into the prepared pan and smooth the top.
To the remaining batter, stir in cocoa powder and chocolate chips.
Pour the chocolate batter over the batter in the pan. Smooth the top then swirl a knife back and forth through the batter a few times.
Add 1 cup of water to the pressure cooker pot and place a trivet inside. Carefully set the springform pan on the trivet. Alternatively, use a silicone sling as pictured in the step-by-step collage above.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 40 minutes.
When pressure cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
Remove pan from pressure cooker. Carefully remove the springform ring. If it is sticking, run a knife around the edges of the cake to loosen.
Serve warm with a drizzle of Vanilla Cashew Cream, yogurt, or whipped cream.
The chocolate batter will sink into the vanilla batter as it cooks so don’t be too aggressive when swirling the batters together. Just a few cuts with a knife from side to side will be plenty.
If you want the cake to be less sweet, omit the chocolate chips or decrease the maple syrup to ¼ cup. If you would like it sweeter, use 1/2 cup maple syrup and/or increase chocolate chips to 1/3 cup.
To speed things up in the morning, mix all the wet ingredients in a bowl the night before, cover and refrigerate. Place dry ingredients in a quart size resealable bag. In the morning, dump dry ingredients into the wet, mix, and proceed with the remaining directions.
Keywords: Instant Pot Cake, Breakfast Cake, Instant Pot Breakfast