Add 1 cup of water to the inner pot of your instant pot and place the trivet. Carefully place each springform pans with cheesecake mixture and space out if you are using more than one.
Close the instant pot and seal the vent. Now set the instant pot to manual pressure cooking mode (high-pressure) and add 40 minutes of cooking time.
After the cooking time, wait for natural pressure release till 15-minutes and then quick release pressure till the pressure knob drops.
Open the instant pot and carefully remove each pan from the instant pot. You may need to use a towel or kitchen mittens at this point. Unwrap the cheesecake pans and wait for the cake to cool down completely.
It’s okay if you see a soft center at this point. This will all harden up as it cools in the refrigerator. After cooling it on the counter for about an hour, refrigerate the cheesecake for about 2 to 4 hours in the refrigerator.
Once cooled, take the cheesecake out of the springform pan and top it with your favorite topping – caramel, cream, fresh fruits or canned fruits and enjoy.