Grease four, 4-ounce ramekins with cooking spray or butter.
In the heated cooker melt chocolate and butter, stirring gently.
Remove cooking pot from cooker and add sugar, salt, ground almonds, and cocoa powder and stir. Let mixture cool slightly.
Whisk in eggs, one at a time. When eggs are fully incorporated, mix in vanilla extract. Pour batter into ramekins and then wash cooking pot.
Place cooking pot back in the cooker. Add 1 cup of water to the pot and place the ramekins on top.
Close the lid and cook at HIGH pressure for 10 minutes. Quick-release pressure when done and open lid. Carefully remove ramekins with tongs and let cool.
Garnish with powdered sugar and serve