Blend together all of the ingredients with a whisk.

Add 1.5 cups of water to the bottom of your Instant Pot and place the trivet inside. Evenly pour your egg mixture into your dishes.

Place aluminum foil over each dish. You can fix 4 ramekins on the trivet, or 3 creme brûlée dishes on the trivet.

Close your Instant Pot lid by twisting the lid on and closing the valve by pushing it away from you.

Set your Instant Pot to High pressure for 10 minutes. After cooking, allow it to naturally release for 15 minutes. Then, manually release by pulling the valve towards you with a hot pad or towel to prevent burning from the hot steam.

Remove each dish from the Instant Pot with tongs and transfer to a cooling rack. Allow it to cool before removing the aluminum foil.

Place a teaspoon of sugar on the custard in each dish and spread it evenly. Using a culinary torch, torch the sugar to create a hard sugary shell.

Your Instant Pot creme brulee is now complete. Serve with a spoon and enjoy!