Mix all the dry ingredients - flour, cocoa powder, baking powder, instant coffee granules, and salt till they are combined. Set aside.
In a mixing bowl (or use a blender like Blendtec with batter settings), add butter, brown sugar, vanilla, and eggs and mix them well.
Add the flour mixture and mix them in till they are combined. If using a blender, press "Pulse" 3–5 times or until dry ingredients are combined with the wet.
If using a mixer, cream together butter, brown sugar, vanilla, and eggs until mixed well. Then, add the flour mixture into the butter mixture and blend, or beat, until incorporated.
Fold the chocolate chips into the batter and set aside.
Grease a 7-inch springform pan either using oil or cooking spray. Use a pastry brush if needed to make sure the bowl is thoroughly greased.
Pour the batter in the pan. Cover it with a paper towel followed by foil. This prevents the water droplets from falling on top of the brownie.
Add 2 cups of water in the steel insert of the Instant Pot. Place the trivet. Create a foil sling and place it on the trivet. Place the springform pan and close the lid.
Adjust the pressure setting to high and the time to 35 minutes. Once the cooking is done, allow the pressure to release naturally.
Carefully remove the springform pan from the Instant Pot using the foil sling and let the brownie cool in the pan before frosting.
Frost it or serve it with a dollop of ice-cream.
How do you make a foil sling?
To make the foil sling simply fold a piece of foil into a rectangle tall enough to poke above the brownie pan so you can pick the pan up with the foil instead of the pan. For a visual and further information about the foil sling, check out this foil sling article from This Old Gal.