In a medium bowl mix together almond flour, flax egg, swerve and melted butter.
Mix well so that all ingredients incorporate together.
Fill instant pot safe ramekins with blueberries. Sprinkle with xanthan gum and swerve and mix well.
Spread the mixture evenly on the berries and use a spoon to spread the crust really well. Add some nuts at this step and save the rest to garnish while serving.
Add 1/2-1 c. water to the Instant Pot. Place a steaming rack or trivet inside the Instant Pot. Make sure that the water does not touch the steaming rack or the trivet.
I prefer to cover the ramekins with aluminum foil and place them inside an instant pot stainless steel steaming pot and cover it with another foil. But you can directly place the ramekins on the trivet or on the steaming rack.
Lock the lid of the Instant Pot and seal the vent.
Set the IP to pressure cook on "High/Manual" for five minutes.
Once the instant pot beeps, allow the steam to release naturally for ten minutes. Quickly release the remaining pressure after the 10-minutes.
The instant pot blueberry cobblers are ready to serve. But I like to add an extra step for a nice brown crispy top on my blueberry cobblers.
Remove lid and place the ramekins on a baking sheet and broil for 2-3 minutes at 450F till a nice brown crust forms on the top of the cobblers.
Serve with vanilla ice cream and enjoy!