Add all ingredients to a large ,mixing bowl

Mix at high speed for 2 minutes until everything blended

Pour mix into six ramekins

Dust with cinnamon and nutmeg

Cover ramekins with foil

Pour one cup of water into your Instant Pot

Add a trivet to the bottom of the pot

Place the custard cups on the trivet

Place the lid on the pressure cooker, making sure the valve is closed

Cook on high pressure for 9 minutes

Allow Instant Pot to naturally depressurize. This will take 30 - 40 minutes.

Remove ramekins from pressure cooker, remove foil, and cool on wire rack for 30 - 40 minutes.

Chill in refrigerator for at least two hours before serving.