Spray the inside of two 4-ounce ramekins with nonstick spray; add a bit of sugar to each ramekin, gently rolling the ramekin to let the sugar coat each dish; reserve.

In a microwave-safe glass bowl, melt the butter and chocolate chips in the microwave in 30 second intervals, stirring between each one until melted and smooth; let cool a few minutes.

In a medium bowl whisk the eggs and the egg yolk together; add the vanilla and the chocolate mixture, combining well.

In a separate bowl, combine the powdered sugar with the flour, and salt; add this mixture to the chocolate mixture and mix until well incorporated.

Pour the cake batter evenly into prepared ramekins. Cover each one tightly with foil.

Add 1/2 cup water to the Instant Pot, along with a silicone trivet with handles. Set both ramekins onto the trivet, then lock the IP lid into place.

Using the manual button on the IP, choose High Pressure for 9 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to remove all pressure from the IP.

Unlock the IP lid, then use the handles of the trivet to lift the ramekins out, placing the trivet into a hot pad.

Allow the ramekins to sit for 5 minutes, covered with foil. Remove the foil from each ramekin, then place a small plate over each one, inverting then so that the lava cake comes out and sits upside down on each plate.

Serve immediately, sprinkled with powdered sugar over the top, garnished with fresh mint leaves and raspberries.