1. In a medium bowl, combine flour, cocoa powder, baking powder and salt until uniform. Set aside.

  2. In a large mixing bowl, cream the butter and sugar until well-combined and fluffy.

  3. Add the eggs one at a time and mix until thoroughly combined.

  4. Add dry ingredients a little at a time and mix until fully combined.

  5. Fold in chocolate chips until evenly distributed.

  6. Coat a 7 inch x 3 inch pan with non-stick spray. Spread batter evenly in pan and cover loosely with foil--do not seal.

  7. Pour 1 1/2 cups water into the Instant Pot, followed by the trivet.

  8. Carefully lower the pan onto the trivet, then secure the lid, making sure the vent is closed.

  9. Select the MANUAL or PRESSURE COOK function for 45 minutes.

  10. Let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

  11. Carefully remove the pan from the pot and cool for 10 minutes before cutting.

  12. Serve warm with ice cream