Start by adding 1 cup of water to the bottom of your Instant Pot.
Cut a piece of parchment paper to fit the bottom of your 8-inch round cake pan.
In a mixing bowl, whisk together the egg, egg yolk, vanilla extract, and avocado oil until well combined.
In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and sea salt.
Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
Fold in the sugar and mini chocolate chips until evenly distributed throughout the batter.
Carefully pour the brownie batter into your prepared cake pan, spreading it evenly.
Place the cake pan onto the trivet and lower it into the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 25 minutes.
Once the cooking time is up, allow for a natural pressure release for about 10 minutes, then carefully release any remaining pressure.
Remove the pan from the Instant Pot and let the brownies cool in the pan for about 10 minutes.
Lift them out using the parchment paper and let them cool completely on a wire rack. Slice into squares and enjoy!
