Make the caramel by heating white sugar in a pan until melted and smooth. I don't mix but I keep on turning the sauce pan until the it turns to liquid and smooth.
Immediately pour into the cake pan and distribute evenly in the bottom by turning the pan to spread the liquid. Do this quickly the caramel will immediately harden.
Add 2 cups water in the Instapot liner and start to boil using Saute or Pressure cooker. Do not cover. This will be the water bath of the cake.
Mix all remaining ingredients in a blender until well blended. Don't overmix.
Pour the batter into the cake pan through a sieve to make it smooth.
Cover with aluminum foil and using a trivet, lower the pan into the Instapot liner.
Set the Instapot to Pressure Cook for 10 minutes and start. Do NPR.
Refrigerate for at least 4 hours and serve.
