Place the Instant Pot on the counter.
Put a trivet in the Instant pot. Pour 1 cup of water into the pot.
Cover the pan with foil. Carefully set the pan on the trivet.
Cook at high pressure for 26 mins.
Allow a natural pressure release (this will take about 20-30 minutes.)
Take the pan from the instant pot. Uncover.
Set the cheesecake aside for about 1 hour to cool to room temp.
Once the cheesecake is at room temp using a paring knife carefully run the knife around the edge of the cheesecake to separate it from the pan.
Transfer the cheesecake to the refrigerator for at least 6 hours or overnight to set.
Carefully remove the cheesecake from the pan.