Step 1

Place the steam rack in a 6-quart Instant Pot, then add 1 cup water. Mist a 7-inch nonstick springform pan with cooking spray.

Step 2

In a small bowl, whisk together the sugar and cardamom. In a stand mixer with the whisk attachment, whip the egg whites, cream of tartar and salt on medium until frothy and opaque, about 1 minute. Increase to high, then with the mixer running, gradually add the sugar mixture. After all the sugar has been added, beat on high until stiff, glossy peaks form, 3 to 4 minutes.

Step 3

With a large silicone spatula, transfer the meringue to the prepared springform pan. Gently press and spread the meringue to fill the pan and remove air pockets, leaving the top uneven and textured. Place the pan on the rack in the pot.

Step 4

Lock the lid in place and move the the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to Low. Set the cooking time for 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 5

Using potholders, carefully lift out the rack with pan and set on a heatproof surface. Cool for at least 15 minutes or for up to 2 hours; the meringue will have shrunk slightly. Carefully remove the sides of the springform pan; if areas of the meringue stick to the sides of pan, run a knife around the inside of the pan to loosen. If desired, use a wide metal spatula to remove the meringue from the pan bottom and transfer it to a platter. Cut into wedges and serve with the dulce de leche.