Take a heat protected bowl and add chocolate chips, butter, cocoa and salt, put in the microwave and heat for 1 minute. Cool it.
Beat the egg white well and add sugar in it, add egg yolks and vanilla.
Add pecans, coffee granules, flour and coffee liqueur and stir well.
Gradually pour the egg whites into the chocolate mixture.
Pour the mixture into cake pan.
Place the trivet and pour 2-3 cups of water in an instant pot.
Put the pan over the trivet and lock the lid.
Cook for 20 minutes on manual “high” pressure.
Release the pressure naturally.
Cool it and serve.