In a cup add in the ⅓ cup warm water and ½ tsp Instant Coffee powder or espresso coffee powder. Mix well and set aside.
In a mixing bowl add in ¾ cup all purpose flour, ¼ cup Cocoa powder, ½ cup + 2 tbsp Brown sugar, and ½ tsp cooking soda. Combine with a whisk until you mix all the ingredients well.
Next add in the ⅓ cup yogurt,¼ cup melted butter, 1 tsp vanilla essence, and 1 large room temperature egg.
Now add in the ⅓ cup lukewarm water mixed with espresso powder. Combine until you mix all ingredients evenly without any lumps.
Take a 6 inch round baking pan and apply butter and dust some flour. Tap to remove the excess flour and then line the baking tin with parchment paper. Now transfer the prepared batter to the baking pan. Take the tin to remove air bubbles if any.
Cover the baking pan with foil on the top.
Add ½ cup water to the instant pot and then place the baking pan on top of a trivet or the basket.
Close the instant pot and turn the pressure valve to the sealing position. Set 25 mins in high pressure. After the baking time Wait for a natural pressure and then open the instant pot.
Once the pressure knob goes down and the pressure is fully released open the instant pot. Take the baking pan out along with the basket. Wait for a few mins and then run a knife to remove the cake from the pan. Instant Pot Chocolate cake is ready.