Step 1

Make sure the stainless steel insert is in your IP. Set trivet inside, add 1.5 cups of water to the bottom of the insert.

Step 2

To make the crust, combine graham cracker crumbs, sugar and melted butter in a mixing bowl. Stir with a fork. Sprinkle on the bottom of the 7" springform pan. Use a flat-bottom glass to press the crust onto the bottom and up the sides. Not all the way, but about 3/4 up the sides of the pan. Place pan with crust in the freezer while you make the batter.

Step 3

In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar and mix well.

Step 4

Add eggs and mix just until combined. Do not overmix.

Step 5

Add flour and sour cream to batter and mix just until combined. Add vanilla and stir in with a spatula.

Step 6

Pour the cheesecake batter over the prepared crust. Place pan carefully on the trivet in your Instant Pot. Close the lid and set the valve to "sealing" position. If you have a newer version of the Instant Pot, you don't have to do that since the lid does it as you close it.

Step 7

Make sure your IP is set to cook on high pressure. Press "manual" setting and set timer to 30 minutes. The IP will beep after a few seconds and it will start cooking.

Step 8

Once the timer is up, do not release pressure but let it release naturally. When the valve dropped, carefully open the lid away from your face and let any remaining steam escape. Using a paper towel, gently blot the surface of your cheesecake from any built up condensation. Let cheesecake cool for 5 minutes, then remove carefully from the IP.

Step 9

Let the cheesecake cool completely, then place in fridge to chill for at least 4 hours, to overnight.

Step 10

Top cheesecake with pie filling before serving. To cut perfect slices, clean the knife after each cut.