Add the eggs and sugar to a medium sized bow.
Beat until well combined.
Add the cream a little at a time until the sugar is dissolved and everything is well mixed.
Add the vanilla extract/ paste and beat again until well incorporated.
Using the fine mesh, pour into ramekins (to get rid of excess foam and any little lumps) and seal with foil.
Put the liner into the instant pot and insert the trivet. Add one cup of water to the liner and then lower the filled ramekins into the pot. Side note, as you can see in my pic, I should have just stacked my fourth ramekin on top of the three but I chose to do that one separately.
Set the pressure to low and cook for ten minutes. Once done, follow your pressure cooker's instructions and carefully, manually release the pressure. Once the pin drops and it is safe to open, remove the lid and place the cooked custard on a rack to cool before moving to the refrigerator to chill completely. There may be a very slight jiggle to the custard when first out of the pot. This is fine, but it should not be watery or too jiggly.
Once cooled completely (after four hours to overnight), sprinkle with a thin layer of sugar and use a kitchen safe brûlée torch to burn the sugar. Place back in the fridge to firm up again for a few minutes.
When ready to eat, crack that crunchy layer and enjoy!