Servings: 1 IN MY GLASS MUGS ABOUT ½  FULL 5 MINUTES

4 Tbsp ) All Purpose Flour 4 Tbsp ) All Purpose Flour
¼ tsp  (orange zest) Optional ¼ tsp  (orange zest) Optional
4 Tbsp (Sugar 4 Tbsp (Sugar
1/8 tsp. Salt ⅛ tsp. Salt
1 Tbsp Powder 1 Tbsp Powder
½ tsp Baking Powder                                                                                                                                                    1 Medium egg ½ tsp Baking Powder                                                                                                                                                    1 Medium egg
4 Tbsp Milk 4 Tbsp Milk
2 Tbsp  Olive Oil 2 Tbsp  Olive Oil

Set-up the pressure cooker by filling it with one cup of water, and the steamer basket (or steamer basket and trivet) and set aside.
Prepare the cup by spreading a coat of olive oil on inside up to the top edge and set aside.
In a measuring cup, add the flour, orange zest (or preferred seasoning), sugar, salt cocoa and baking powders and mix with a fork. Then, add the egg, milk, olive oil and mix vigorously until you have a homogeneous mini-cake batter. Pour into mug.
Place the uncovered cup into the pressure cooker. If you are making more than one cup, arrange them so that they are all straight and not touching the inside of the pressure cooker.
Close and lock the pressure cooker lid and turn the heat to high. When the pan reaches pressure, turn the heat to low and count 10 to 15 minutes cooking time under high pressure (cook less for a gooey center with cakey top, more for a solid cake consistency).
When time is up, release pressure

Quantities for one 8oz coffee mug, tea cup or ramekin. The "seasoning" could be orange zest, as in this recipe, mandarin or lemon zest. You could also substitute the same quantity of vanilla  Quantities for one 8oz coffee mug, tea cup or ramekin. The "seasoning" could be orange zest, as in this recipe, mandarin or lemon zest. You could also substitute the same quantity of vanilla