Take a bowl and add graham crackers, butter, and salt. Mix it until the mixture becomes smooth.
Grease the pan (that fits your Instant Pot) and spread the crust mixture on the bottom and up the side of the pan evenly, let it freeze for 20 minutes.
Take another bowl and mix sugar, cream cheese, sour cream and flour till it becomes fluffy.
Add salt, vanilla,eggs and lemon zest.
Beat until well combined and pour this batter on the top of the crust.
Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom.
Place the pan on the trivet and cook at high pressure for 35 minutes.
Once done, let the pressure release naturally.
Remove the cake from the Instant Pot and let it cool for about 1 hour.
Pour the strawberry jam on top and refrigerate for 4 hours.