Spray four 6-oz, heat-safe ramekins with cooking spray.

Sprinkle each ramekin with granulated sugar.

Shake the sugar around the ramekin to coat all the sides. Then shake out the excess sugar and set the ramekins aside.

Open the Instant Pot lid and pour the water into the stainless steel inner pot.

Then add the Instant Pot trivet rack inside the pot.

Slice the butter into several slithers, and then combine the chocolate and butter in a medium heat-safe bowl.

Microwave the combined chocolate and butter for about 45 seconds and stir well.

Microwave the mixture for additional 15-second intervals as needed to melt the chocolate fully.

Once melted, set the mixture aside to cool.

In a large mixing bowl, whisk together the eggs, egg yolks, powdered sugar, vanilla extract, and salt until well combined and the sugar has dissolved into the egg mixture.

Slowly whisk the melted chocolate into the egg mixture until combined.

Fold in the flour to complete the cake batter.

Evenly divide the batter between the four ramekins, using an ice cream scoop for easy, even transfer.

Add 2-3 smashed raspberries in the center of each ramekin, making sure the raspberries are covered top and bottom in the batter.

Cover each ramekin with aluminum foil.

Place the ramekins on the trivet rack inside the inner pot, stacking carefully on top of each other to fit. You can use a separate rack to place on top of the first layer of ramekins if you have a second trivet. If not, just carefully stack the second layer of ramekins on top of the first layer.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.

When the cooking time is finished, allow a natural pressure release for 5 minutes.

To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.

Using oven mitts, carefully remove the ramekins from the inner pot and let them sit for about 5 minutes before serving. Make sure the bottom of the cakes (the top part seen in the ramekins) is solid.

To remove the lava cakes, run a small spatula around the edges of the ramekin and then invert onto a plate.

Dust each lava cake with powdered sugar and top with ice cream, whipped cream, or raspberries if desired.

There will be a runny chocolate raspberry filling in the center of each little lava cake!