Grease a 6" round baking dish with nonstick spray and set aside.
In a small mixing bowl, whisk the flour, baking soda and salt. Set aside.
In a medium mixing bowl, beat the butter and brown sugar until light and fluffy.
Add the milk and vanilla to the wet mixture and mix until combined.
Add the dry mixture to the wet and mix until just combined.
Fold in the chocolate chips and sprinkles.
Press the dough into the prepared pan. Top with extra chocolate chips and sprinkles.
Place a paper towel on top of the pan followed by a large piece of foil. Tightly wrap the foil around the pan with the paper towel inside of the foil.
Place 2 cups of water into the cooking pot of a Crockpot™ Pressure Cooker and insert the rack. Place the wrapped pan in the pressure cooker on top of the rack. Put the lid on the pressure cooker and make sure the steam release is shut.
Turn the pressure cooker to Dessert mode on high for 15 minutes. It will heat first, then cook for 15 minutes. Once done, allow the steam to naturally release for 10 minutes (do not open the lid or manually release the steam – just leave as-is for 10 minutes) then open the steam release and then open the lid.
Using oven mitts, carefully remove the pan from the pressure cooker. Carefully take the foil and paper towel off of the pan. Allow to cool slightly, then enjoy on its own or with non-dairy ice cream.