Turn your instant pot onto sauté mode. Place one and a half cups of water inside your instant pot. Place a glass bowl that will fit in your instant pot as it will act as a double broiler.

Add in your candy melts to the bowl. Continue to mix until the chocolate has completely melted.

Lightly grease the inside of your silicone molds. Add chocolate to your molds making sure that chocolate is completely coating the mold on the inside. Place in the freezer for about five minutes.

Remove your molds from the freezer. Add a half a tablespoon of cocoa powder and mini marshmallows per mold.

Add more of your melted chocolate on top of the marshmallows to close the mold and lock the cocoa and marshmallows from coming out. Return to the freezer for about 5 to 10 minutes.

Remove your cocoa bombs by pushing on the silicone side of the mold until the bomb pops out.

In another medium sized bowl, melt your almond bark chocolate in the Instant Pot as a double broiler.

With a spoon, drizzle your melted almond bark over the bombs. Immediately add your cookie crumbles before the chocolate hardens.

Stir with a spoon and enjoy!