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.