Add all of the ingredients to a blender and blend until mostly smooth (it may be a little grainy due to the butter and that’s okay).

Pour the contents of the blender into an oven-safe glass container and cover it tightly with foil.

Pour 1 cup of water into the Instant Pot, place the trivet inside, then place the glass container on top of the trivet.

Secure the lid, close the valve and cook for 5 minutes at high pressure.

Naturally release pressure.

Give the container a stir and watch as it transforms from looking like a set custard to becoming a perfectly smooth and creamy curd.