Pour 1 cup of water into the inner pot, then insert the silicone trivet. Using an electric mixer, combine the eggs, flour, butter, pecans, cream cheese, sour cream, salt, nutmeg, cinnamon, and baking soda. Mix thoroughly. Transfer this mixture into a greased Instant Pot–friendly pan.
Place the pan onto the silicone trivet, and cover loosely with aluminum foil. Close the lid, set the valve to Sealing, and select the Manual/Pressure Cook function. Set the timer to 40 minutes on high pressure and let it cook.
Meanwhile, in a large bowl, mix the pecans and the chocolate chips,. Mix them thoroughly with whipping cream and set aside.
Once cooked, let it naturally release for about 10 minutes, then carefully switch the valve to “Venting”.
Open the lid and take out the pan. Evenly sprinkle the topping mixture over the cake. Let the cake cool before serving. Enjoy! :-)