After adding water to the bottom of the Instant Pot. Place the trivet over the water, with its handles resting on the sides of the pot. Place the cheesecake pan on top of the trivet
Secure and seal the lid. Cook for 30 minutes at high pressure, followed by a 15-minute natural release. Manually release any remaining pressure by gradually turning the release knob to its venting position.
Carefully lift the lid to avoid dripping condensation on the cheesecake. The top of the cheesecake should be a little jiggly but not liquid. If needed, use a paper towel to carefully dab at the cheesecake to absorb any condensation on its surface. Turn off the pressure cooker.
Let the cheesecake cool uncovered in the pressure cooker. After about an hour, lift it from the pot using the trivet’s handles to continue to cool on the countertop.
After it has cooled, loosely place a paper towel over the cheesecake pan and refrigerate for at least 12 hours. Do not seal tightly because the cheesecake needs to dehydrate Carefully remove the chilled cheesecake from the pan. Peel off the parchment paper. Slice and serve - Optional Strawberries