Select a cheesecake pan that can comfortably be placed in an instant pot.
Make a crumbled mixture of coconut macaroon and graham crackers by pulsing in a food processor.
Take a loose bottom cake tin and grease the bottom with butter.
Add the mixture to the tin.
Spread the melted butter evenly and press so that the crust should be 1 inch high from the sides.
Beat together cream cheese, vanilla extract, and sugar in a stand mixer
Add the rest of the ingredients to make a smooth mixture. pour this mixture evenly on the crust.
Place a trivet inside the Instant Pot and pour cups of water.
Cover the cake with foil and place on the trivet.
Close the lid and cook on high pressure for 15 minutes.
When cooking time is complete, wait for a natural pressure release (or for at least 20 minutes).
Add blueberries on top and serve :)
Video
Notes
When the cooking time ends then check if it’s done with the help of a toothpick, If there is a cake mixture on the toothpick cook for another 2 to 3 minutes.