Tap a spoon on top of the caramel to check whether it has set completely. The spoon should come out completely clean and make a tapping sound on the hardened caramel.
Now, ladle out the custard and pour on the hardened caramel surface inside the ramekins. Do not overfill the ramekins.
Make temporary foil covers for the ramekins. Wrap them tightly.
Now, prep the Instant Pot by pouring about 1 cup water and placing the metal trivet inside the inner pot of the Instant Pot.
Carefully stack the ramekins one on top of the other. I used 5 ramekins in total, 3 small and 2 with a capacity of 1 cup liquid each.
Close the lid of the Instant Pot and seal the valve.
Pressure cook on HIGH for 10 minutes. After 10 mins when the Instant Pot begins to make a beeping sound, wait for natural pressure release for 10 mins and than release the rest of the pressure manually.
Open the lid of the pot carefully. And you can either allow the caramel custard to cool down completely inside the Instant Pot itself or you can bring them out of the pot and place them on the counter top to cool down completely.
When the ramekins are completely cold pop them in the fridge and allow them to rest and set for at-least 2-4 hours.