Place the two tablespoons of flour into a small bowl and mix the blueberries in with it. Then, lightly grease your loaf pan. Set both to the side.

In a large mixing bowl, beat the cream cheese, butter, vanilla extract, and sugar together.

After you’ve beat the wet ingredients, add 1 egg at a time to them, mixing well in between each egg.

In a separate mixing bowl, whisk your 2 cups of flour, baking powder, and salt together.

While mixing, slowly pour your dry ingredients into your wet ingredients. Mix until fully incorporated.

Toss blueberries into your quick bread dough. Then, put 1 ½ cups of water into your Instant Pot and add the trivet.

Next, pour batter into the lightly greased loaf pan (make sure it fits in the Instant Pot). Cover the pan with aluminum foil and then put it on the trivet in your Instant Pot.

Close the lid on your Instant Pot, put the pressure valve into the sealing position, and hit “manual” or “pressure cook” and set the time for 45-minutes.

Once the Instant Pot beeps, let it sit there for 15-minutes before flipping the pressure valve to the venting position.

Using hot pads or a towel, remove the trivet with your loaf pan. transfer the loaf to a cooling rack and let it cool completely. Serve and Enjoy!