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Grease or spray an 6" cake pan with non-stick spray and dust lightly with cocoa powder. Set ½ cup of water in the base of your Instant Pot or Pressure Cooker and place trivet or a foil ring in the water (for the pan to rest on).
In a large bowl whisk together flour, cocoa powder, baking soda, and brown sugar. Add egg, espresso powder, water, sour cream, melted butter, and vanilla extract. Mix with a spatula or wooden spoon until combined.
Pour batter into prepared cake pan and place in Instant Pot on top of trivet or foil ring. Seal lid and cook on HIGH Pressure for 25 minutes and allow the pressure cooker to Naturally Release.
Carefully remove pan (using the trivet with oven mitts on) and allow pan to cool for 10 minutes before removing cake from pan and allowing to fully cool on a rack.
Top cake with whipped cream or frosting as desired and serve. Cake will last in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.