Instant Pot Bahn Flan (Vietnamese Flan)

Gently warm the milk in a saucepan over medium heat. Stir in 2/3 cup of the sugar until dissolved, approximately 3 minutes. Ensure the milk doesn't boil; reduce or turn off the heat if needed.

In a separate bowl, whisk together the eggs and egg yolk by hand until just combined. Avoid overmixing. Gradually pour the warm milk-sugar mixture into the egg mixture, stirring continuously over low heat for about 1 1/2 minutes.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids. This step is crucial for a smooth texture. Stir in the vanilla extract until well combined. Set aside.

Pour the remaining 1 cup of sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until the sugar melts evenly and turns a rich, golden caramel color, about 5 minutes. Immediately remove from heat and pour the caramel into a pressure cooker-safe cake pan, coating the bottom evenly. Carefully pour the custard mixture over the caramel.

Cover the cake pan tightly with aluminum foil to prevent condensation from affecting the flan's texture. Place a trivet in the bottom of your Instant Pot and add 1 cup of water. Carefully place the cake pan onto the trivet. Close and lock the Instant Pot lid, ensuring the valve is sealed. Cook on high pressure for 9 minutes. Allow 10-15 minutes for the pressure to build.

Allow a natural pressure release for 10 minutes, then manually release any remaining pressure by carefully turning the valve to the venting position. Unlock and remove the lid. Remove the trivet and cake pan.

Let the flan cool at room temperature for 1 hour, then refrigerate for at least 3-4 hours, or preferably overnight. To serve, carefully run a thin knife around the edges of the flan to loosen it. Hold the bottom of the pan securely and invert onto a serving plate. The caramel should drizzle beautifully over the flan.