• In a large bowl, mix together the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring.
• Fold the chocolate chips into the batter.
• Grease and flour a 7 inch bundt pan.
• Pour the batter into the bundt pan.
• Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
• Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
• Close lid and set to sealing.
• Cook on high pressure for 35 minutes.
• Quick pressure release.
• Let cool on a cooling rack for 30-60 minutes.
• Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.

Ganache Directions

• Using a small pot, heat up the heavy whipping cream until slightly boiling.
• Pour chocolate chips into a heat safe bowl.
• Pour heavy whipping cream over the chocolate chips and whisk until smooth.
• Pour the ganache over the cake and let sit for a few minutes,
• Allow ganache to set before cutting and enjoying!