Place chips into a microwavable safe bowl and microwave at 30-second intervals until melted.
Meanwhile, beat the cream cheese and granulated sugar at medium speed until light and fluffy.
Add the eggs one at a time to the mixture, mixing lightly after each.
Next, add in the sweetened condensed milk and mix until smooth.
Mix in the melted chocolate, flour, and cocoa until they are fully combined.
Pour the filling mixture into the crust and cover with aluminum foil, sealing edges.
Finally, add 1½ cups of water to the bottom of your Instant Pot. Then, place the cheesecake on the trivet and lower it into the pot. Seal according to your directions and set for 45 min. at high pressure.
After it has completed, allow the cheesecake to sit in the pot for 5 min. Then, release the remaining pressure. Carefully remove the cheesecake and place on a wire rack to cool.