Grease a 7" springform pan and set aside.

In the bowl of your stand mixer, using the paddle attachment add the butter and sugar and cream well together, then add the eggs and vanilla, and cream again.

In a separate bowl, combine the dry ingredients. You may need to sift the cocoa powder if it has lumps. With the mixer running on low, slowly add the dry ingredients into the mix, and then continue to combine until incorporated, stopping the mixer to scrape down the sides.

Remove the bowl from the mixer and add the chocolate, folding it in last.

Pour the batter into the prepared pan, and cover loosely with foil.

Place the trivet in the bottom of the pot insert, and then add a couple cups of water. Place the pan on top of the trivet, then seal the lid. Set the Instant Pot on manual for 50 minutes.

After the time is up, allow the pot to release the pressure naturally for 15 minutes, then release any remaining pressure and remove the lid. Carefully remove the pan from the pot set aside to cool at least slightly before removing the brownies from the pan and eating.