In the microwave, in a medium size bowl, melt together the butter, chocolate chips and cocoa powder. Melt at 30 second intervals, mixing between. Once completely mixed and melted, add to your bowl sea salt, granulated sugar, light brown sugar and vanilla extract. Mix well. Once completely incorporated, add in your eggs, one egg at a time. Mix well between each egg. Add 1 cup of water to the bottom of your instant pot insert. Prep your 6 quart springform cake pan by cutting a parchment liner for the bottom of the pan. Make the parchment liner a bit bigger than the bottom of the pan so that when you go to remove the cake from the bottom of the sprinform, you can use the parchment paper easily slide your cake off. Spray the bottom oand the sides of the cake pan with cooking spray. Add your cake batter to your cake pan. Cover with aluminum foil tightly. Place your pan on the trivet. Holding the two handles of the trivet, place it in the instant pot on top of the water. Set your instant pot high pressure for 60 minutes. It will take about five minutes to come to pressure. Once it has done cooking, allow the instant pot to naturally release for 15 minutes. Once the 15 minutes is up, manually release using a hot pad or towel and bringing the valve toward you to relieve the rest of th epressure. Once the pressure is complete, twist open the lid to your instant pot. Using a towel pull both handles of the trivet evenly and transfer to a cooling rack. Allow your cake to rest for about two hours. Once your cake has rested, and cools, you can enjoy your cake right away or you can cover it in the fridge for up to 4 days.