Heat cream to a simmer in medium saucepan over medium heat. Remove from heat. Add chocolate; stir until chocolate is melted and mixture is smooth.
Whisk egg yolks, brown sugar, cocoa, vanilla and salt in large bowl until well blended. Slowly add warm chocolate mixture, whisking constantly until blended. Strain into 6 inch to 7 inch (1 1/2 quart ) soufflé dish or round baking dish that fits inside Instant Pot®. Cover dish tightly with foil.
Pour 1 1/4 cupswater into pot. Place soufflé dish on rack; lower rack into pot.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at low pressure 22 minutes.
When cooking is complete, use natural release for 5 minutes, then release remaining pressure.
Remove soufflé dish from pot. Remove foil; cool to room temperature. Cover and refrigerate at least 3 hours or up to 2 days.
*The Manual and Pressure Cook buttons are interchangeable.