With a mixer on low mix together all of your ingredients (except chocolate chips) well.
Fold in chocolate chips.
Spray the inside of your 7" springform pan with non stick spray.
Spoon half of your chocolate pudding batter inside your pan (this recipe makes two the size you see above) and cover with foil trying to form a dome on the top so the foil doesn't stick to the top of your cake when is rises.
Put 2 cups of water into your Instant pot, and a trivet in the middle.
Create a sling out of foil and lower your springform pan inside on to your trivet.
Put your lid on and close the steam valve.
Set to manual, pressure, high, for 25 minutes.
Do a slow release (move valve just slightly so steam comes out slowly) when done and lift pan out of pot.
Put pan on cooling rack and remove foil.
When cooled release latch on side of your springform pan carefully and lift sides (round part of pan) off cake.
Put a plate on the top of your cake and flip over.
Carefully lift bottom of pan off cake and serve...with ice cream on top!