Place the trivet in an instant pot and add one cup water in it.
With olive oil, grease the ramekins.
Mix together flour, sugar, baking powder, vanilla extract and salt.
Slowly mix milk, olive oil and egg in it. Whisk it well to make a consistent cake batter.
Pour the batter into the ramekins, pipe the raspberries mixture inside the cake batter.
Put the ramekins on trivet and close the lid.
Cook for 10-15 minutes on “high” pressure.
Release the pressure naturally and carefully take the ramekins out.