In a bowl mix together all the dry ingredients, except the chocolate chips, with a fork. Use the fork to break up any clumps. Then mix in the wet ingredients and chocolate chips.
Scoop the batter into 4 silicone muffin liners or small greased ramekins. Tap the muffins to carefully on the counter several times so that the batter will settle to the bottom of the liners.
Add 1 cup of water to the Instant Pot liner. Place the muffins on the metal trivet that came with the Instant Pot, then lower the muffins into the Instant Pot.
Close the lid and turn the pressure valve to sealing. Cook the muffins on high pressure using the "manual" or "pressure cook" button for 25 minutes. When they are done cooking let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure and removing the lid. Let the muffins cool for several minutes and enjoy!