Place your egg yolks in a medium size bowl. Whisk well.
To the bowl add sugar, water, and your cacao. Microwave for 2 minutes. Stop The microwave every 30 seconds to whisk.
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!
Cocoa powder is okay to use instead of cacao powder.