In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended.
Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil.
Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers.
Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins.
When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure.
Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days.
When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.
Let stand for a few mins before serving.