Step 1

In a 4 cup heat-safe bowl combine the sugar and water.

Step 2

Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.

Step 3

Carefully swirl the caramel sauce coating the bottom half of the bowl.

Step 4

Set aside and allow to cool while continuing with the next steps.

Step 5

In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.

Step 6

Add the sugar and milk. Whisk together until thoroughly combined.

Step 7

Strain the custard into the caramel bowl using a fine mesh strainer.

Step 8

Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.

Step 9

Add 1 1/2 cups boiling water into the Instant Pot cooking pot.

Step 10

Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover the pot with the lid and set the steam release handle to "Sealing".

Step 11

Set the pressure cooker to "Steam" mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

Step 12

Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.

Step 13

Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.

Step 14

Transfer the Flan into the refrigerator and chill for at least 6 hours.

Step 15

To serve, run a knife around the flan to loosen it from the bowl.

Step 16

Invert the bowl onto a quiche dish to remove the flan.

Step 17

Serve the delicious Instant Pot Flan with fresh berries.

Step 18

Refrigerate any remaining portions. Enjoy within 2-3 days.