These things are great to use in the Instant Pot for lots of recipes, but I like the Cheesecake bites.

Crust
7 rectangle graham crackers
1 Tbsp white sugar
2 Tbsp melted butter

Filling:
1 (8 oz) package of cream cheese, room temperature
¼ cup white sugar
1 tsp vanilla
1 egg

Make the crust: Place the graham crackers into a ziploc bag and mash them with a rolling pin until they are crumbs - or use a small food processor. This should be about ½ cup of graham cracker crumbs. Pour the crumbs into a medium bowl and then stir in the sugar and melted butter. Spray 2 silicone egg bite molds lightly with non stick cooking spray. Then use a tablespoon measuring spoon to add 1 Tbsp of the crumb mixture into each of the molds. Mash the crumbs down with the back of the spoon.

Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg and beat until barely incorporated. Spoon the filling into each of the molds evenly. Securely attach the silicone covers.

Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lower the sling with the covered molds into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully separate and remove lid from the molds. If not, the molds may buckle a bit while they cool.

Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.