Place your egg yolks in a medium size bowl. Whisk well.

Add in your milk and whipping cream. Whisk well.

Let that sit for about 10 minutes. Then add in the remaining ingredients: vanilla and sea salt. Whisk well.

Add the chocolate mixture to jars, or ramekins. I used 3-ounce ramekins for this dessert. Pour the mixture in evenly, and cover with aluminum foil.

Add one and a half cups of water to your instant pot. Place the trivet in your Insta pot and place each ramekin in your instant pot. For these specific ramekins I had four on the bottom and two setting on top for a different layer.

Set your instant pot to high pressure for 10 minutes. Once it is done cooking, do a quick release by holding the valve toward you with a hot pad or towel.

Remove each ramekin with tongs and transfer to a cooling rack. Allow them to cool for about two hours. You can serve immediately, or you can refrigerate them overnight. Enjoy!