Put 1 cup of water in the inner liner of the pressure cooker.

Spray a small (food/oven safe) silicone ice cube tray with four 2" square openings (or another baking container of similar configuration) with cooking spray. Set aside.

Sift dry ingredients together into a small mixing bowl.

Add the egg to a cup and use a fork to beat it.

Add the milk and melted butter to the egg and whisk well to combine.

Add the wet mixture to the dry and gently combine until the dry ingredients are just moistened (don't over mix, a few dry spots is fine).

Fill the silicone tray with batter in the four openings equally.

Cover with foil.

If your trivet/rack doesn't have handles, make a foil sling. 20" length of foil, folded lengthwise 3 times.

Use sling to get the tray into the pressure cooker, setting it on the trivet/rack and folding the ends of the sling over the tray.

Put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Press Pressure Cook (Manual) and then the + or - button or dial to choose 13 minutes.

When the cooking cycle ends, let the pot sit for 15 minutes (natural release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam (there may not be any, and that's okay).

When the pin in the lid drops, open the lid and carefully grab the ends of the sling to lift the tray out of the pot and onto a cooling rack. Let sit for 5 minutes.

Remove the foil covering, turn the tray upside down, and gently press on the bottom of the squares and the muffins will fall out.

Slather with butter, honey, maple syrup, or whatever you like with your cornbread! These are wonderful with black beans, chili, and as a snack!